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!
Orange Sesame Chicken {fast cook}
Ingredients
Chicken
- 3 pounds skinless chicken thighs
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder or onion powder
- 2 tablespoons olive oil or ghee or coconut oil
Orange Sesame Sauce
- 3/4 cup honey or maple syrup
- 1/2 cup orange juice about 1 orange
- 1 tablespoon orange zest
- 1/2 cup tomato paste or thick tomato sauce
- 1 tablespoon toasted sesame oil
- 4 garlic cloves peeled and minced
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 3 Thai chilies or 1/2 teaspoon red pepper flakes
Optional toppings
- 1 green onion trimmed and diced
- 1 tablespoon toasted sesame seeds
Instructions
- Trim any excess fat off the chicken and then cut the thighs into bite-size pieces.
- Combine the chicken, salt, and garlic powder in a bowl and blend well.
- In a separate bowl, prepare the sauce by combining all the ingredients and whisk to blend well.
- Preheat a large skillet, frying pan or wok on a medium heat and add the oil to it.
- Spread the chicken pieces across the skillet and brown for a few minutes.
- Add the sauce to the browned chicken and lower the heat to a simmer. Cook the chicken and sauce for 5 to 10 minutes, or until the chicken is cooked thoroughly.
- Serve with steamed carrots, broccoli, cauliflower, snap peas, and cauliflower "rice" (recipe below). Optionally, top with toasted sesame seeds and diced green onion.
- Store leftovers, if you have any, in the refrigerator for a few days, or freeze for a few months.
Nutrition
White Cauliflower Rice
Ingredients
- 2 tablespoons olive oil or other oil
- 1 small yellow onion peeled and minced
- 1/8 teaspoon salt plus more to taste
- 2 small cauliflower heads cut into pieces
Instructions
- Preheat a large skillet over medium heat and add the oil, onions and 1/8 teaspoon of salt.
- Sauté the onions for 5 minutes or until they start to become translucent.
- Place the cauliflower in a food processor and pulse until it resembles rice grains.
- Add the cauliflower rice to the skillet and stir to blend well. Season with salt.
- Cook the rice, stirring occasionally, for 5 minutes or until it is slightly tender (not mushy).
- Serve warm.
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.