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INGREDIENTS
2 tablespoons olive oil, divided
1 1/2 to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup cornstarch
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup orange marmalade
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/2 to 1 teaspoon ground ginger, or to taste
1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
2 tablespoons sesame seeds, lightly toasted if desired (add to a dry skillet and cook over medium heat for about 30 seconds or until fragrant)
2 tablespoons green onions, sliced thin for garnishing
orange slices, optional for garnishing
INSTRUCTIONS
Line a 3 to the 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
Drizzle 1 tablespoon olive oil over the bottom of the liner or slow cooker.
To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.
Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.
Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant-read thermometer).
Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.
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