September 10, 2020

Slow Cooker Orange Chicken

The bliss point is the amount of an ingredient such as salt, sugar, or fat which optimizes deliciousness.

“In the formulation of food products, Pioneering work on the bliss point was carried out by American market researcher and psychophysicist Howard Moskowitz, known for his successful work in product creation and optimization for foods ranging from spaghetti sauce to soft drinks.^[1] Moskowitz describes the bliss point as “that sensory profile where you like food the most.”^{[2] – Wikepedia}

Intrigued by Moskowitz’s description and my own acknowledgement of occasional cravings for a bag of salty, crunchy potato chips, I used the “bliss point” theory to identify which meals we enjoy most in our house. As food thought leaders in how to bring healthier options to our dinner table, I also have a responsibility to you, our audience, to share alternatives to the manufactured salt and sugar laden fast food products which adorn our store shelves.

The notion of the perfect balance of flavors isn’t a Western invention. In China Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter.

Chinese emphasize “he” harmony of five flavors. According to traditional Chinese medicine, the harmony of the five flavors can not only improve taste enjoyment, but also have the function of achieving balance to promote health, as well as treating diseases and aiding recovery from injury.

Orange chicken with cashews is a delicious way to enjoy tender chicken bathed in a mild orange – soy sauce with cashew nuts and crunchy steamed green beans. A carry-out alternative with less sugar and sodium which goes a way towards reaching that Bliss Point or the hé.

This recipe is an adaptation for the slow cooker and pressure cooker from a recipe shared by The Family Dinner Project team member Bri, from her blog.

In celebration of their work with underserved communities, we are donating 20 percent of all our sales on the Zen of Slow Cooking website during September. We’re also doing a kids cooking series featuring kids on both sides of the Atlantic making simple weeknight recipes, and 2 instagram giveaways. We would love to see your pictures please share them with the #familydinnerzen.

Print Recipe

Orange Chicken & Cashew Nuts

Tender chicken thighs coated in an sweet, savory, and tangy orange sauce

Ingredients

Ingredients
2 tbsp olive oil
6-8 chicken thighs; bone-in skin on
1 1/2 cups 1 medium onion, diced
1 tsp 2 cloves garlic, minced
2 oranges zested & juiced
1 Coq au Vin blend
1/2 tsp salt
1/4 cup of the orange juice blended with 1/4 cup corn starch
3 tbsp soy sauce
2 cups vegetable broth
1/2 cup raw cashew nuts
4 cups long grain brown rice cooked (or 2 cups uncooked if using oven cook method)
8 oz Steamed green beans

Instructions

Slow Cooker Directions

1) Heat the oil in a skillet on medium; brown the chicken for 3 minutes; transfer the chicken to the cooker. 2) In the same skillet, gently sauté onion for 2 minutes; stir in garlic & turn off heat. 3) Transfer onion mixture to cooker and stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts 4) Stir, cover & cook on LOW: 7-8 hours or HIGH: 3 hours. ) 5Serve over brown rice with steamed green beans

Pressure Cook Directions

1) Heat the oil on sauté; brown the chicken for 3 minutes & remove to a plate 2) Sauté onion in pot for 2 minutes; stir in garlic & turn off heat. 3) Return chicken to pot; stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts. 4) Stir making sure to scrape any bits from the bottom of the pot 5) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes. 6) Turn the dial to Venting and use Quick Pressure Release. 7) Serve over brown rice with steamed green beans

Stove Top Directions

Stove top: 1) Heat the oil in a Dutch Oven; brown the chicken for 3 minutes & remove to a plate 2) Sauté onion in pot for 2 minutes; stir in garlic & turn off heat. 3) Return chicken to pot; stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts. 4) Stir making sure to scrape any bits from the bottom of the pot. 5) Put the lid on & cook on a medium heat for 45 - 50 minutes, maintaining a low bubble.

Oven Cook Directions

Oven Cook: 1) Preheat the oven to 375 degrees. Heat the oil in a Dutch Oven; brown the chicken for 3 minutes & remove to a plate 2) Sauté onion in pot for 2 minutes; stir in garlic & turn off heat. Stir in the uncooked grains of rice to coat with the oil 3) Stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts 4) Push the chicken pieces gently into the top of the rice mixture 5) Replace the lid & cook on the middle shelf in the oven to cook for 50 minutes - 1 hour at 375 degrees F. 6) Serve over brown rice with steamed green beans