Crockpot Chicken a l’Orange

Recipe adapted from Kayotic Kitchen

Author: Terri @ that's some good cookin'

2 pounds chicken breasts, cut into largeish bite-sized cubes
1/3 cup ketchup
1/3 cup orange marmalade
3 tablespoons soy sauce, I used low sodium
1 tablespoon brown sugar
1/4 teaspoon sesame oil
1 garlic clove, finely minced or grated
thumb-size piece fresh ginger, peeled and finely minced or grated
1 tablespoon rice vinegar
1-2 teaspoons sriracha chile sauce or a few drops Tabasco--whatever your heat palate prefers
2 tablespoons corn starch, original recipe called for 1 tablespoon, but I wanted a thicker sauce
salt and pepper, to taste
1/4 teaspoon Chinese five spice powder, or to taste, optional but recommended
spring onions, sliced for garnish (optional)

In a large mixing bowl mix together the ketchup, orange marmalade, soy sauce, rice vinegar, sriracha or Tabasco, and sesame oil. Regarding the heat level with the sriracha or Tabasco: if you are unsure about how hot you want your meal, it may be best to use these at the table instead of adding them to the cooking liquid.
Stir in the garlic and ginger.
Season the chicken pieces with salt and pepper. Put the chicken in the bottom of a slow cooker.
Pour the sauce over the chicken. Using a spoon (or utensil of choice) push the chicken pieces around a little bit to make sure the sauce gets to the bottom of the cooker.
Cook on low for 4 to 5 hours.
Remove chicken to a separate dish. Turn the crockpot to high.
Add a small amount of water to the cornstarch and stir well. Pour the cornstarch mixture into the sauce and stir until the sauce thickens. You may need to cover the crockpot for a few minutes to give the sauce time to thicken. The original recipe called for 1 tablespoon of cornstarch, but I needed two tablespoons to thicken the sauce to my liking.
Garnish with sliced spring onions, if desired.

Serving suggestion: serve over rice--white or brown. Steamed or sauteed broccoli and carrots make a nice side.