I love orange chicken, but because of the breading I just can’t have it any more. And that’s a shame, because Trader Joe’s has a nice low-calorie and low-sodium version. Such is life though. That’s why I was thrilled to find this recipe for crock pot sesame chicken, as it has some of the flavors of my beloved orange chicken, but without the wheat. Granted it does use soy sauce, but with the reduced sodium variety I was able to minimize the damage.
The original recipe called for cornstarch, and although it was good, I would have liked to see a smoother consistency in the sauce. Next time I will try it with rice flour. If you do use the cornstarch, use half the amount of rice flour (2 T).
Either way, it’s an easy, delicious and relatively healthy recipe.
1½ pounds skinless, boneless chicken breasts
½ C honey
¼ C reduced-sodium soy sauce
2 T dried onion
2 T ketchup
1 T olive oil
½ t garlic powder
1T and 1t rice flour dissolved in 3 T water
Put chicken in crock pot. Combine honey, soy sauce, onion, ketchup, olive oil and garlic. Pour over chicken. Cook on low for three-to-four hours, or until chicken is cooked through.
Remove chicken from crock pot. Add the rice flour and water mixture to the sauce and stir to combine. Cover and cook on high for 10 minutes, or until sauce is slightly thickened. Cut chicken into bite-sized pieces and return to crock pot. Sprinkle with sesame seeds and serve over rice.
4 Servings (not including rice)
Sodium: 748 mg.