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I love the flavor of Chinese Orange Peel Chicken, but I'm allergic to soy sauce (which has lactose and probably MSG in it). I also don't trust bottled Asian sauces because they probably have soy sauce and MSG in them (even if the labels don't state that). So, this is my version of Orange Peel Chicken and I think it's even better than the ones you get at a Chinese restaurant. ** If your family isn't fond of ginger, you can use CURRY POWDER instead and still have exotic flavor **
Crockpot ORANGE PEEL BBQ CHICKEN (no soy sauce)
1-1/2 to 2 lbs. boneless, skinless chicken, cut into cubes (breasts and/or thighs)
2 TB extra-virgin olive oil
3/4 cup Orange Marmalade (can be sugar-free)……….......….......1/4 cup cornstarch
3/4 cup BBQ Sauce {I like Stubb’s honey pecan, hickory or mesquite}
1 tsp. Kosher salt…………………………………………….......1 tsp. black pepper
1/2 to 1 tsp. ground ginger or curry powder…………………1/2 tsp. garlic powder
1 tsp. rice wine vinegar………………………………………....1/4 to 1/2 cup orange juice
1-2 green onions, sliced thin OR 1-2 TB chopped fresh parsley or cilantro (for garnish)
1-2 cups long-grain white rice, prepared per package instructions
***
Line a 3-6 qt. crockpot with a liner, or spray with olive oil non-stick spray. Drizzle 1 TB olive oil in the bottom of the crockpot.
Put the chicken, cornstarch, salt, and pepper into a gallon zip-top baggie; seal bag, and toss to coat chicken evenly. Add chicken to crockpot, evenly distributed; set aside.
Put the orange marmalade, BBQ sauce, rice wine vinegar, ginger, garlic, remaining 1 TB olive oil, and 1/4 cup orange juice into a bowl and stir to combine. Pour mixture over chicken (in crockpot), making sure all pieces are coated.
Cook on high for about 2 hours or on low for about 4 hours. * HALFWAY through the cooking time, if it's too thick, whisk in the remaining 1/4 cup orange juice. ** (If cooking on high, start checking at 90 minutes and if cooking on low, start checking at about 3 hours. Chicken is done when it reaches 165F on an instant read thermometer).
Serve chicken over white rice, garnished with sliced green onions. Serves 3-4
Crockpot ORANGE PEEL BBQ CHICKEN (no soy sauce)
1-1/2 to 2 lbs. boneless, skinless chicken, cut into cubes (breasts and/or thighs)
2 TB extra-virgin olive oil
3/4 cup Orange Marmalade (can be sugar-free)……….......….......1/4 cup cornstarch
3/4 cup BBQ Sauce {I like Stubb’s honey pecan, hickory or mesquite}
1 tsp. Kosher salt…………………………………………….......1 tsp. black pepper
1/2 to 1 tsp. ground ginger or curry powder…………………1/2 tsp. garlic powder
1 tsp. rice wine vinegar………………………………………....1/4 to 1/2 cup orange juice
1-2 green onions, sliced thin OR 1-2 TB chopped fresh parsley or cilantro (for garnish)
1-2 cups long-grain white rice, prepared per package instructions
***
Line a 3-6 qt. crockpot with a liner, or spray with olive oil non-stick spray. Drizzle 1 TB olive oil in the bottom of the crockpot.
Put the chicken, cornstarch, salt, and pepper into a gallon zip-top baggie; seal bag, and toss to coat chicken evenly. Add chicken to crockpot, evenly distributed; set aside.
Put the orange marmalade, BBQ sauce, rice wine vinegar, ginger, garlic, remaining 1 TB olive oil, and 1/4 cup orange juice into a bowl and stir to combine. Pour mixture over chicken (in crockpot), making sure all pieces are coated.
Cook on high for about 2 hours or on low for about 4 hours. * HALFWAY through the cooking time, if it's too thick, whisk in the remaining 1/4 cup orange juice. ** (If cooking on high, start checking at 90 minutes and if cooking on low, start checking at about 3 hours. Chicken is done when it reaches 165F on an instant read thermometer).
Serve chicken over white rice, garnished with sliced green onions. Serves 3-4
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