1tablespoontamari soy sauce(gluten-free soy sauce) or use coconut aminos
1 1-inch piecegingerpeeled and minced
3clovesgarlicminced
6ouncesthin GF rice noodlesoptional, for serving
1bunch watercresstough stems removed, coarsely chopped - optional, for serving
1tablespoonchopped fresh cilantrooptional, for serving
Instructions
Slow Cooker Method:
Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the tapioca starch, lemon zest, ¼ 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, honey, 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.
Instant Pot Method:
Lay the orange slices in an InstantPot. Toss the chicken with the tapioca starch, lemon zest, ¼ teaspoon salt and a few grinds of pepper in a large bowl; add to the pressure cooker in a single layer. Combine the chili sauce, honey, soy sauce, ginger and garlic in a bowl; pour over the chicken.
Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 14 minutes. Use the "quick-release" pressure setting by turning the vent to the venting position to keep the chicken from overcooking.
Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.
*For frozen chicken thighs, increase cook time to 18 minutes. Cook frozen chicken breasts 20 minutes.
Video
Notes
inspired by Soy Citrus Chicken from Food Network Magazine