- 1/2 cup all-purpose flour
- 4 pounds boneless skinless chicken thighs
- 2/3 cup honey barbecue sauce
- 2/3 cup orange marmalade
- 1/2 cup orange juice
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons sesame seeds, toasted
- Hot cooked rice
- Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker.
In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice.
Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed. Yield: 8 servings.
Reviews forSesame Orange Chicken
"Did not have orange marmalade so I used peach apricot preserves. Forgot the gingerroot, so I used ground ginger. Loved it over rice. Will make again!"
"Excellent recipe. Made it my Nordic Ware Tender cooker in the microwave. Used Kraft Honey BBQ sauce. Might make it in a saucepan next time so the sauce is thicker. No changes at all. Will make it again!"
"Well, since I didn't have honey BBQ sauce, I used plain BBQ sauce and added 2 tbsp. honey to complete the 2/3 cup. I also used chicken breasts, apricot marmalade and sweetened ginger chips. Then I added green pepper and onion plus 1 tsp. sesame oil. The biggest difference in my dish was doing it in my pressure cooker. It was done in 1 hour and was amazingly tender and delicious!Thanks for the great recipe, Darlene!"
"This is very good if you make some adjustments. As with most of the reviewers, I didn't like the idea of using honey barbecue sauce. I made a sesame ginger marinade as a substitute. Next time I would use more ginger and red pepper flakes. I used sugar-free marmalade, intending to maximize the orange flavor. Using marmalade with sugar would probably give the sauce a flavor similar to that of Panda Express' Orange chicken. The flour on the chicken acts as a sauce thickener and gives the sauce a perfect consistency."
"The honey BBQ sauce overpowered the orange marmalade. We plan to springboard off this recipe and tweak it so it tastes more like spicy orange chicken at an Asian restaurant"
"Although I thought the flavor was was too "orange-y" for my taste, my family loved it! I would love to make this again, but probably leave out the orange juice and just use the marmalade."
"This was pretty good, but I made a few changes. I also couldn't find the "teriyaki sesame ginger barbecue sauce", and now I see that the recipe has been changed to "honey barbecue sauce". Interesting. Well, since I couldn't find that, I used a teriyaki marinade. When I put the sauce together, I tasted it and it didn't taste very orange to me, so I increased the marmalade to 1 cup and the oj to 3/4 cup. Also I halved the chicken, but kept the sauce the same, so I essentially doubled the sauce, because we like extra for the rice. I'll be making this again, with these adjustments."
"This dish was excellent. It was a hunt to find the sesame ginger barbecue sauce but I did end up with a sesame ginger marinade instead which worked perfectly! It looked just like the picture and my husband gave a big thumbs up and he is not really fond of chicken dishes. I will definitely make it again!"
"This was not good. The barb. sauce was impossible to find so I used a sesame ginger marinade as a substitute. It looked nothing like the pix. and didn't taste that great either."