This sweet ’n’ sticky chicken favorite is a glammed-up version of chicken nuggets. Instead of dipping the bite-size pieces in a pool of ketchup with your fingers, all you need is a fork with all the sauce in this dish.
Ingredients
- 1 teaspoon rice vinegar
- 2 tablespoons soy sauce
- ½ teaspoon toasted sesame oil
- 1 teaspoon ground ginger, or ½ teaspoon minced fresh ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoons scallions, thinly sliced, plus more for garnish
- ¾ cup orange marmalade
- 3 tablespoons light brown sugar
- ½ teaspoon kosher salt
- Pinch of freshly ground black pepper
- 3–4 boneless, skinless chicken breasts, cut into 1½-inch pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2–3 cups cooked rice, for serving
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- In a large bowl, combine the vinegar, soy sauce, sesame oil, ginger, red pepper flakes, scallions, orange marmalade, brown sugar, salt, and black pepper.
- Put the chicken in a large zip-top plastic bag, add the cornstarch, and shake to coat.
- In a large skillet, heat the vegetable oil over medium heat. Add the chicken and sear until brown, about 4 minutes on each side.
- Transfer the chicken to the slow cooker.
- Pour the sauce over the chicken and stir to combine.
- Cook on Low for 4 to 5 hours or on High for 2 to 3 hours.
- Serve with rice, garnished with scallions.