Follow these steps for perfect results
orange
halved and thinly sliced
skinless, boneless chicken thighs
all-purpose flour
lemon zest
grated
kosher salt
black pepper
freshly ground
sweet chili sauce
low-sodium soy sauce
ginger
peeled and minced
garlic
minced
thin rice noodles
watercress
tough stems removed, coarsely chopped
fresh cilantro
chopped
Lay orange slices in the bottom of a 6-quart slow cooker.
In a large bowl, toss the chicken thighs with flour, lemon zest, salt, and pepper.
Arrange the chicken in a single layer over the orange slices in the slow cooker.
In a separate bowl, combine sweet chili sauce, soy sauce, minced ginger, and minced garlic.
Pour the sauce mixture over the chicken in the slow cooker.
Cover the slow cooker and cook on low heat for 7 hours.
Uncover the slow cooker and gently stir, breaking the chicken into large pieces.
Let the chicken stand for 10 minutes.
Bring a large pot of water to a boil.
Add rice noodles and cook according to package directions.
Drain the noodles and toss with coarsely chopped watercress.
Season the chicken with additional salt and pepper to taste.
Serve the chicken over the noodles and watercress mixture.
Garnish with chopped fresh cilantro before serving.
Expert advice for the best results
For a thicker sauce, whisk a tablespoon of cornstarch with cold water and stir into the slow cooker during the last 30 minutes of cooking.
Garnish with sesame seeds for added flavor and texture.
Everything you need to know before you start
15 minutes
Can be prepped the night before; store ingredients separately.
Serve in a bowl, garnished with fresh cilantro.
Serve with a side of steamed vegetables.
Pairs well with the sweetness and spice.
Discover the story behind this recipe
Fusion of Asian flavors.
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