Ingredients
- 1 orange, halved and thinly sliced
- 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon grated lemon zest
- Kosher salt and freshly ground pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 1 -inch piece ginger, peeled and minced
- 3 cloves garlic, minced
- 6 ounces thin rice noodles
- 1 bunch watercress, tough stems removed, coarsely chopped
- 1 tablespoon chopped fresh cilantro
Details
Servings 4
Preparation time 30mins
Cooking time 450mins
Adapted from foodnetwork.com
Preparation
Step 1
Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.
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