Ingredients
2 lb chicken breasts, cut into chunks, boneless, skinless
¾ cup orange jam, or marmalade
3 tbsp cornstarch
3 tbsp olive oil
2 tbsp soy sauce
1 tsp rice vinegar
1 tsp chili garlic sauce
½ tsp sesame oil
salt and ground black pepper, to taste
water, as needed
1 cup rice, steamed
Preparation
Combine the chicken and cornstarch in a large mixing bowl. Toss to coat.
Add a few tablespoons of water as needed for the cornstarch to form a light coating. Season and set aside.
Heat up your oil in a skillet over medium heat. Saute the chicken until caramelized, then place the chicken in a crockpot.
Mix the remaining ingredients in a bowl, then drizzle over the chicken.
Cook on High for 2 to 3 hours or on Low for 4 to 6 hours. Serve with rice and enjoy!
