Slow Cooker Orange Chicken w/ Cauliflower Rice & Steamed Broccoli

Orange Chicken w/ Steamed Broccoli & Cauliflower Rice

Who doesn't want to just order some Chinese food and pretend like you aren't curious what they REALLY put in it?  Man, I remember the college days when we would order take out all the time.  But this version of Orange Chicken is simple, yummy and guilt free!

What you need...
Chicken
3-4 chicken breasts, cut into bite sized pieces
2 tablespoons tamari (gluten free soy sauce)
2 tablespoons balsamic vinegar
the zest of 1 orange
the juice of one orange - I juiced the heck out of it!
1 tsp red pepper flakes
2 cloves garlic
2 tablespoons honey
1/2 tsp ginger powder or fresh ginger, chopped
sesame seeds
1/4 cup green onions, chopped (optional)

Place chicken into a shallow dish.  Add next 8 ingredients to a jar and shake to combine.  Pour sauce over chicken and refrigerate over night.  Using tongs, place chicken into the crock-pot and then pour sauce over chicken.  Turn crock-pot to high, and cook for 2 hours.  Remove lid and cook uncovered for 1 more hour.  This will help the sauce to reduce and thicken a little.  Serve with broccoli, cauliflower rice and a sprinkle of sesame seeds and chopped green onion.

Broccoli
2 cups broccoli, washed
1/2 cup water

Add broccoli and water to a microwave safe container.  Cover and microwave for 5 minutes.  Add salt and pepper or red pepper flakes.

Cauliflower Rice
1 head of cauliflower, steamed and mashed into rice
coconut oil

Add 1-2 tablespoons coconut oil to a sauté pan and add cauliflower rice.  Sauté on high heat until it begins to brown and is heated through, about 7 minutes.   Add salt and pepper or red pepper flakes.

What you need!

Pour all ingredients into a jar and shake until well combined.

Pour sauce over chicken and refrigerate overnight. 

Add the chicken to the slow cooker.

Pour the sauce/marinade over the chicken and set the slow cooker to high.

Cook for 2 hours, then cook uncovered for 1 hour more, so the sauce can thicken.

Add broccoli and 1/2 cup water to a microwave safe dish.   Cover and microwave for 5 minutes.

Add 2 tablespoons coconut oil to a sauté pan.  Add cauliflower rice and sauté on high heat until it begin to brown and is heated through, about 7 minutes.

Top with red pepper flakes, sesame seeds and green onions (optional).