Instructions
In the bottom of your slow cooker, whisk together zest from one orange, and juice from all oranges, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, and red pepper flakes.
Cut the chicken breast into 1 inch pieces. Stir the cubed chicken into the sauce, then place the lid on the crockpot.
Cook on high for two hours, or low for 3 hours. At that point, create a cornstarch slurry by combining the cornstarch and water and mixing until it makes a thin paste. Mix the slurry into the orange sauce, then recover and continue to cook for an additional 20-30 minutes, or until the sauce thickens.
Serve warm, over rice, noodles, or cabbage. Enjoy!
