If you’re more into slow cooking than fast cooking here’s a slow-cook version of my orange sesame chicken recipe {slow cook}.
The only difference between the two—the slow-cook version yields extremely tender pieces of chicken. That’s not to say the fast-cook isn’t tender, it’s just not almost-falling-off-the-bone tender, as slow cooking is so good at doing. The sauce finishes a bit thicker in the fast-cook recipe, but you can simmer the slow-cook version for a few minutes once it’s done cooking to reduce the sauce and thicken it.
So there you have the trade-offs. I’m currently partial to the fast-cook method, but they both have their merits. In any case, enjoy with steamed veggies, white rice, or cauliflower rice (recipe below). Chopsticks are optional. Enjoy!
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
Ok, another hit out of the park Erica! Definitely a new favorite. I actually simmered it on the stove top and it was great – took about 90 minutes. For the person who asked about sesame seeds, they are definitely legal for the SCD. I had to eat a big bowl right away straight from the pot with just some steamed cauliflower because I couldn’t make myself wait to make the c. rice. Super excited to have it with the c. rice, sesame seeds, and green onion – yum! Right up there with the Almond Toffee Blondies.
Hi Jt! So great to hear. Seeds can be tricky, fyi, so go cautiously with them.
I made this recipe twice. The first time I made it exactly as the recipe read including 2 tablespoons salt and oh boy was it salty. Is it supposed to be tablespoons? I saw afterwards that the slow version calls for 2 teaspoons? We tried to eat it but couldn’t. I didn’t want to give up cause aside from how salty is was the flavor was good! So I made it again the next day but only put about a teaspoon salt….what a difference! It was delicious!! Thank you for a wonderful recipe!!
Thank you so much for catching that!! Yes, it should be 2 teaspoons. Sorry about your first take being salty!
Hi. Love your SCD cookbook and loving the website. What is the difference between “sesame oil” and “toasted sesame oil” as this recipe calls for?
Thanks
Sesame oil is clear and isn’t toasted (dark and deeper flavor)
This was delicious– my husband and I loved it. I do have a question about the sesame oil. Is it possible the amount should be 1 teaspoon rather than 1 Tablespoon? The sesame oil taste was almost overwhelming and next time I will try 1 teaspoon. This recipe is a keeper! Thanks!
I use a tablespoon, but of course feel free to lower it. I’m sure it will still be great!
Soooo good! I didn’t have the thai peppers or red pepper flakes, so I used a dash of cayenne. One thing missing I noticed (from my Chinese Restaurant) was the pineapple chunks. I also used a splash of ACV and next time will try the Redboat Fish Sauce for a bit of unami. Another hit from your kitchen!
One more thing to note, I used drained diced tomatoes for the tomato paste because I have not gotten letters back from companies about no starch, no sugar in the canned tomato products except from Muir Glen.
My family LOVED this dish tonight!!! I added some coconut aminos and a splash of vinegar. The color of the sauce is so appetizing!
Good to hear. Another option is to add a splash of fish sauce. love the vinegar idea! I thought about adding apple cider vinegar but I know some can’t do vinegar and it seemed to stand on it’s own without it. Now I’m curious!
Just wanted to say thanks for all of the amazing recipes! This was delicious. :+)
Thanks! always good to hear.
I made this just the other night and it was amazing! My entire family liked it, which is saying something because my dad isn’t a huge fan of chicken. Thanks for another fantastic recipe! 🙂
It was an instant favorite here as well. Cheers!
Wow! This looks so amazing (I would do the slow version) and i have to try the white cauliflower rice.
thanks, Liz. I can’t argue with liking the tender slow-cook chicken for health and digestion, sometimes I just can’t wait.