| Level: | Easy |
| Total: | 7 hr 30 min |
| Prep: | 30 min |
| Cook: | 7 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 7 hr 30 min |
| Prep: | 30 min |
| Cook: | 7 hr |
| Yield: | 4 servings |
Ingredients
- 1 orange, halved and thinly sliced
- 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon grated lemon zest
- Kosher salt and freshly ground pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 1-inch piece ginger, peeled and minced
- 3 cloves garlic, minced
- 6 ounces thin rice noodles
- 1 bunch watercress, tough stems removed, coarsely chopped
- 1 tablespoon chopped fresh cilantro
Instructions
- Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
- Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
- Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.
Nutrition Facts
| Calories | 424 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 141 milligrams |
| Sodium | 955 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
| Calories | 424 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 141 milligrams |
| Sodium | 955 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
Reviews
Made per directions without any changes. Delicious!
I think you might want to offer guidance on hot sauce. I used sweet sauce and it turned out just right. Everybody liked it!
Came out bitter.
Wow this was awful. Bitter, overly citrus, and how could the chicken thighs end up so DRY? We literally ate a few bites and threw it away.
Overall, we’d have it again. We served it over Ramen noodles.
I did not expect to be eating the oranges with the rind as part of the meal. The rinds could be why it tasted a little bitter. Next time, we might add Tbsp of sugar to the pot.
I did not expect to be eating the oranges with the rind as part of the meal. The rinds could be why it tasted a little bitter. Next time, we might add Tbsp of sugar to the pot.
Overall I thought it was good. I thought the orange flavor to be at the right level. The chicken was fall apart tender. I served it on top of rice.
Love the strong orange flavor! So simple to put together. Tried it over brown rice noodles which was great. Would also be great with rice.
I was very excited to make this, since I usually love orange chicken, and found myself disappointed. It had funky flavors (the orange was WAY too strong). I like each of the ingredients on their own, but I won’t be making this again, – would not recommend it.
Just ok. Kinda spicy. Wouldn’t make it again.
Good fresh citrus flavors! I was not a huge fan of the rice noodles though, I’d probably pick a different type of noodle, or use rice if I were to make this again.