Instructions

• Pat 1.5 pounds chicken breast filets (about 3 large), boneless and skinless, dry with paper towels and cut into bite-size pieces.
• In a shallow bowl beat 1 large egg with a fork. Put 2/3 cup flour in a separate shallow dish. Working in batches, dip each chicken piece into the beaten egg, then roll to coat evenly in the 2/3 cup flour; set coated pieces aside on a plate.
• Heat 1/4 cup canola oil (or optional coconut oil) in a heavy skillet over medium-high heat until the oil is shimmering.
• Add the coated chicken pieces to the hot skillet in a single layer (work in batches to avoid crowding). Cook just until golden on all sides; do not cook all the way through. Remove cooked pieces to a paper towel-lined plate to drain.
• In a medium bowl whisk together the sauce ingredients: 1 cup orange juice, 2 teaspoons orange zest, 1/3 cup coconut sugar (optional molasses or maple syrup), 3 tablespoons lite soy sauce (optional Tamari or coconut aminos), 2 cloves garlic (minced), 1/4 teaspoon ground ginger, 1/4 teaspoon sriracha sauce (optional Tabasco or red pepper flakes), and 1/4 teaspoon black pepper until combined.
• Place the partially cooked chicken pieces in the slow cooker and pour the whisked sauce over the chicken, stirring gently to coat.
• Cook in the slow cooker on HIGH for 1.5–2 hours or on LOW for 3–4 hours, until the chicken is cooked through.
• About 10–15 minutes before the end of cooking, make a slurry by whisking 1 Tablespoon cornstarch into 2 Tablespoons freshly squeezed lemon juice in a small bowl until smooth.
• Stir the cornstarch–lemon slurry into the slow cooker and continue cooking for 10–15 minutes, or until the sauce has thickened to your liking.
• Transfer the chicken and sauce to a serving dish and garnish with the thinly sliced green parts of 2 green onions (discard the white parts).