Chinese New Year

Chinese New Year begins in just a couple of days - Sunday, February 10, to be exact. This year is the Year of the Snake, in which I am included having been born between February 2, 1965 and January 20, 1966. I get excited each year during Chinese New Year because, in addition to all the fun festivities of the new year,  I LOVE Chinese cuisine, especially the dishes with a little bit of kick in them. Unfortunately, my skills in cooking Chinese dishes are limited. I have an on-going promise to myself to become more skilled in this area. Until then, wonderful, delicious dishes like this slow cooked Orange Sesame Chicken will have to do. This recipe is not only unbelievably easy, it is also quite tasty. The red pepper flakes give the sweet sauce just the right amount of spicy punch

Slow Cooker Orange Sesame Chicken

4 boneless, skinless chicken breasts

salt & pepper

2 cloves garlic, finely chopped

1/2 cup orange juice concentrate

1/4 cup ketchup

1/2 cup soy sauce

1 tbsp. olive oil

1 tbsp. sesame oil

1/4 tsp. red pepper flakes

2 tbsp. cornstarch

1/4 cup cold water

2 tbsp. sesame seeds, toasted

2 green onions, thinly sliced

cooked rice

Spray crock of slow cooker with nonstick cooking spray. Pat thawed chicken breast dry with paper towels. Sprinkle liberally with salt and pepper and place in the crock of your slow cooker. Sprinkle chopped garlic over chicken breasts.

In a bowl, combine the orange juice concentrate, ketchup, soy sauce, olive oil, sesame oil, and red pepper flakes. Mix well to combine. Pour over the chicken breasts and garlic, cover, and slow cook on low for 4 - 6 hours.  

Remove chicken breasts from slow cooker and place on a plate. Using two forks, shred chicken breasts into large chunks. Set aside. Turn slow cooker temperature up to high. Mix cornstarch and cold water in a small bowl until smooth. Pour cornstarch mixture into sauce in crock of slow cooker and mix well. Return shredded chicken to crock, cover, and cook for another 20 - 30 minutes or until sauce has thickened and chicken is heated through.

While the sauce is thickening, heat the sesame seeds in an ungreased small saute pan over medium-high heat until toasted and fragrant. Remove from heat.

To serve, spoon cooked rice on a plate or platter, if serving family style. Spoon chicken and sauce over the rice, sprinkle with toasted sesame seeds and sliced green onions.

Enjoy!