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Soy Citrus Chicken
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Soy-Citrus Chicken in the Slow Cooker or InstantPot

Soy Citrus Chicken is an easy, delicious meal. It's gluten-free, simple to put together, and can be made in an InstantPot or in your slow cooker.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: chicken recipes, slow cooker recipes
Servings: 6 servings
Calories: 207kcal
Author: K.C. Cornwell

Equipment

  • slow cooker or InstantPot (pressure cooker)

Ingredients

  • 1 orange halved and thinly sliced
  • 1 1/2 pounds skinless boneless chicken thighs (5 to 6 thighs)
  • 1 tablespoon tapioca starch
  • 1/2 teaspoon grated lemon zest
  • Kosher salt and freshly ground pepper
  • 1/3 cup sweet chili sauce
  • 2 tablespoons honey
  • 1 tablespoon tamari soy sauce (gluten-free soy sauce)
  • 1 1-inch piece ginger peeled and minced
  • 3 cloves garlic minced
  • 6 ounces thin GF rice noodles optional, for serving
  • 1 bunch watercress tough stems removed, coarsely chopped - optional, for serving
  • 1 tablespoon chopped fresh cilantro optional, 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, 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, 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.
    citrus soy chicken slow cooker
  • 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, 1/4 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 Food Network Magazine

Nutrition

Calories: 207kcal | Carbohydrates: 18g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 413mg | Potassium: 353mg | Fiber: 1g | Sugar: 15g | Vitamin A: 209IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg