Oriental Chicken

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Cook Time 6 hrs
Temp Low

Quinoa is a healthier alternative to use with this dish, because only the outermost layer of grain is removed during processing leaving rich vitamin B and Iron. Did we mention it tastes really great too?!

Submitted by Lana Anstey

Ingredients

  • 1 ½ pounds boneless skinless chicken breast cut into cubes
  • 1 cup carrots, diced
  • 8 green onions, sliced
  • 1/3 cup low sodium soy sauce
  • ½ cup rice wine vinegar
  • 1/3 cup sesame seeds
  • 1 tablespoon ground ginger
  • 1 tablespoon sesame oil
  • 1 (16-ounce) bag frozen broccoli florets
  • 1 tablespoon of Sriracha Hot Chili sauce

Directions

  1. Step One

    Combine all ingredients except the broccoli in the slow cooker.

  2. Step Two

    Cook on LOW 5-6 hours.

  3. Step Three

    Stir in the broccoli and cook an additional 35 minutes. Serve over brown rice or quinoa!

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    Sandra, Sorry it didn’t turn out perfect. Sounds like you need to come off the ginger a bit. :)

  2. Sandra

    Sandra

    I bought all the quality ingredients from my local chinese market. WE LOVE Chinese food here and it really had too much ginger. The recipe had a “bite” to it so maybe when I doubled the recipe to feed my family of 5 – it wasn’t the right balance of seasonings. So it was edible, but we didn’t love it.

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  3. Lane

    Unfortunately my husband and I didn’t like the flavor of this recipe at all. This is the only recipe from this site that we have not enjoyed so far.

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  4. Crockin Girls

    Crockin Girls

    Glad it turned out well for you, Kim! And thanks for sharing the great tips girl!

  5. Kim

    I’m rating this a 5/5 although my first attempt didn’t turn out a 5. More like a 3. The problem was that I let it overcook. (Left the house to go eagle spotting :) I added the broccoli after 5-1/2 hours. I probably could’ve added it a lot sooner like after 4 hours. I did serve it with quinoa. Next time I might try a web suggestion to cook the quinoa in a little oil at first to help bring out the nutty flavor and then use broth instead of water. I also made sure to thoroughly rinse the quinoa in a fine mesh strainer before I cooked it. I also tried the Sriracha sauce and I liked it. I was afraid it would be super hot so tried a pin drop size and was happy my tongue was still in tact! So that’s a keeper. So, I will definately make this again and shorten the cooking time.

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  6. Kim

    Thank goodness for the videos or else I might not be inclined to try it! I have this going in my crockpot at the moment. Just wanted to put out there that I accidentally bought & used white wine vinegar instead of rice wine vinegar! I like to try to recipes with the exact ingredients so am a little bummed that I used the wrong vinegar. I hope it turns out okay. Have never purchased the sesame oil or the Sriracha sauce before, so guess it better turn out good so I can use up the new items I bought for this dish. I even bought organic quinoa (in the bulk section as that’s all the store had – Hy-Vee) Didn’t realize till after it was bagged up that it is $4.59 a pound and I got $6 worth! (Oops :) I’ve never cooked quinoa before but have always been curious about trying it. Speaking of the video, I noticed that gal stated fresh broccoli, but the recipe states to use frozen. I didn’t think it would matter much and bought the fresh. Also, had anyone else had trouble using the search on this site. I typed in “Oriental Chicken” and it didn’t come up in list of recipes. I’ve had that problem before. You would think it would be the 1st recipe listed. I didn’t want to have to wade through all of the listings.

    I will post later on how it turned out.

  7. Jenny Lee

    Jenny Lee

    Sounds delish, easy and family friendly!

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  8. Kerri S.

    This recipe looks fantastic! Very easy & I bet very favorable! Love our guest hosts!

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