Nice to have but not necessary
- a garlic press (if not, mince the garlic with a sharp knife)
- a slotted spoon (if not, any large spoon will work)
- a rice cooker
2 to 3 lbs/1-1.5 kg chicken pieces
1 can (8 oz/225 g) water chestnuts
1/2 cup/125 mL orange juice
1 tsp/5 mL grated orange peel
3 Tbsp/45 mL tamari
2 tsp/10 mL grated fresh ginger
1 clove garlic, pressed or minced
3 Tbsp/45 mL cornstarch
3 Tbsp/45 mL cold water
Rinse the chicken and pat it dry.
Place the chicken pieces in the slow cooker.
Open and drain the water chestnuts.
Scatter them over the chicken.
In a small bowl, combine the orange juice, grated orange peel, tamari, ginger and garlic.
Pour this sauce over the chicken.
Put on the crockpot cover.
Cook on LOW for about 4 hours, or until chicken is tender and no longer pink inside.
When it is getting close to the time when the chicken will be ready, cook some rice according to the package directions.
Use a slotted spoon to remove the chicken and water chestnuts from the cooker.
Put them in a bowl and cover it to keep in the heat.
In a mug, mix the cornstarch and the cold water.
Stir with a fork until the cornstarch dissolves.
Stir this into the slow cooker.
Cover and turn to HIGH.
Cook, stirring occasionally, until the sauce thickens (5-10 minutes).
Serve the chicken and rice.
Spoon sauce over everything.
- Use soy sauce instead of tamari.
- Use ginger powder instead of fresh ginger.
- Use freshly squeezed orange juice instead of bottled or frozen.
Ideas for making this recipe your own
- Experiment with adding fruits and vegetables. How about pineapple? Onion?
- Try substituting other citrus fruits for the orange juice and orange peel. How about lemon? Lime?
- Ginger stays fresh for a long time if you store it in a plastic bag in the crisper of your fridge.
- Store garlic at room temperature.
- I love using a rice cooker! The rice turns out perfectly every time, with almost no effort on my part.
If you enjoy this recipe, you may also like these other slow cooker chicken recipes: