Orange Chicken with Green Onions and Walnuts Recipe - Allrecipes.com
Orange Chicken with Green Onions and Walnuts Recipe
  • READY IN 9+ hrs

Orange Chicken with Green Onions and Walnuts

Recipe by  

"Tender chicken thighs are slow cooked and infused with the sweet and sour flavors of orange marmalade and teriyaki sauce, and served over hot cooked rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    9 hrs
  • READY IN

    9 hrs 10 mins

Directions

  1. Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in 6-quart slow cooker. Add chicken and turn to coat.
  2. Cover and cook on LOW 8 to 9 hours* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
Kitchen-Friendly View

Footnotes

  • TIP
  • *Or on HIGH 4 to 5 hours.
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Reviews More Reviews

Nov 14, 2007

I was very excited to find a slow cooker recipe for orange chicken but was very unhappy with the way it turned out. It smelled bad and tasted even worse.

 
Mar 15, 2010

I don't believe that chicken needs to cook for 9 hours. I substituted 1 cup of white wine for 1 cup of chicken broth. At 4-5 hours the chicken was ready, smelled great, and tasted outstanding. I should have stopped there but I thought something magical happened after 8 hours. The chicken shreds and the stock thickens. Changes I would make are add the wine and cut the cooking time to 4-5 hours. The marmalade is the real trick in this recipe.

 
Jan 26, 2012

After some much needed thought I tried this recipe again with a few changes... 1st- I added a full cup of the orange, before for us it didn't have enough of the orange taste. 2nd- I used bonless skinless chicken breast. 3rd- I used 2 1/2 Tb cornstarch and only cooked for a total of 5 hours an 25 mins on high. This one will so be a keeper at this house. ALSO PLEASE NOTE THE RECIPE CALLS FOR IT TO COOK ON LOW FOR THE 8-9 HOURS NOT MED OR HIGH. Cooking at a higher temp will make a big difference in the Timing!

 
Nov 18, 2009

I thought it was really good and the people I cooked it for LOVED IT. I would have preferred the sauce thicker but besides that a winner. NOTE: I did use pounded boneless chicken breast instead of the thighs.

 

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