I made this last night and it was a hit. It's not the healthiest recipe (the sauce is sweet) but it's health adjacent. I will probably cut the sugar next time but I will definitely make it again.
Orange-y Crockpot Chicken
3 boneless skinless chicken breasts
1/2 onion, diced
4 cloves garlic, minced
Juice from 2 oranges (approx 1/2 cup)
1/4 cup brown sugar
1/4 cup ketchup
1/2 cup soya sauce
1 tsp sriracha
1 tsp sesame oil
1/2 cup cold water
2 Tblsp cornstarch
Put chicken in bottom of crockpot. Mix together remaining ingredients (apart from water and cornstarch) and pour over chicken. Cook for 3 hours on high.
Remove chicken and slice / chunk / shred - whatever your preference.
Mix together water and cornstarch. Add a little of the hot cooking sauce to the water / cornstarch mixture so it doesn't just turn into a clump when you add it to the sauce. Whisk the cornstarch mixture into the cooking sauce and leave on high for 10-ish minutes until it's thick.
I had a de-zested lemon from the broccoli slaw so I juiced it and threw it into the sauce with the cornstarch. It added a nice bit of zing to the sauce and it meant that I didn't have to keep a naked lemon in my fridge until it dried out and I could throw it out without feeling wasteful (which I realize is ridiculous because I would still be wasting the lemon. Look, I don't claim to be sane.)
Throw the chicken back in the sauce to stay warm.
I served it over carrot quinoa (1/2 onion - diced, 2 garlic cloves - minced, 3 carrots - diced, 1 cup quinoa, 2 cups water or stock: sauté veg in oil for 5-ish minutes, add quinoa and stock, heat to a boil, cover and simmer for 15 minutes, let sit for 5 minutes, fluff with a fork.)
I made broccoli slaw as a side because I'm kind of obsessed with broccoli slaw right now. I started with this Smitten Kitchen recipe a couple weeks ago and keep playing with it.
Broccoli Slaw (adapted from Smitten Kitchen)
2 large heads of broccoli, chopped finely
1/2 cup dried cranberries, chopped
1/2 cup walnuts, chopped
1/2 cup buttermilk
1/3 cup plain yogurt
1 clove garlic, minced
Zest of 1 lemon
1 tsp dried dill
Salt and pepper to taste
Dash of Tobasco sauce
Mix up the dressing and then toss it all together. I like to make my slaw ahead of time so it's got at least a couple of hours to get nice and chilled in the fridge.
not the prettiest but definately yummy