Slow Cooker Orange Chicken

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp ½ teaspoon ground black pepper
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  0.3 tsp ¼ teaspoon kosher salt
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  1 cup Orange Juice, Reduced-Sugar
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  2 tbsp Honey
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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Vinegar, Rice
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  2 tsp Garlic
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  2 tsp Ginger, Fresh Root
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  0.5 tsp Red pepper flakes
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  3 tbsp Cornstarch
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  Rice, Brown, Long-Grain
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  Green Onion (Scallion)
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  Almonds, Roasted, Salted

Instructions

1. 1Cut the chicken breast into 1½-inch pieces and season lightly with salt and pepper.
2. 2Heat a large skillet over medium-high heat for 1 minute, then add the chicken in a single layer. Cook 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. 3In the same skillet over medium heat, add the minced fresh garlic and ginger, stirring constantly for 1–2 minutes until fragrant. Pour in the orange juice, honey, soy sauce, rice vinegar, and red pepper flakes. Bring to a simmer over medium-high heat and cook 3–4 minutes, stirring occasionally.
4. 4Mix the cornstarch with 3 tablespoons water to create a slurry. Slowly whisk into the simmering sauce and cook 2–3 minutes over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
5. 5Return the cooked chicken to the skillet and stir to coat evenly with the sauce. Cook 1–2 minutes over medium heat just until heated through.
6. 6While the chicken finishes cooking, prepare the brown rice according to package directions.
7. 7Divide the cooked rice evenly into 4 airtight containers while hot, then top each with an equal portion of the orange chicken and sauce.
8. 8Top each container with sliced green onions and roasted almonds just before serving, or store the garnishes separately and add when reheating.