1 1/2 to 2 pounds boneless skinless chicken breasts, cut into bite size chunks 2 tablespoons cornstarch 2-3 tablespoons olive oil 3/4 cup orange marmalade 2 tablespoons soy sauce 1 teaspoon rice vinegar 1/2 teaspoon sesame oil 1/2 teaspoon chili garlic sauce 1/4 - 1/2 teaspoon red pepper flakes 1/8 teaspoon salt A pinch of ground pepper

Place cut up chicken in bag with cornstarch and shake. Add a teaspoon or so of water as needed for the cornstarch to form a light batter on the chicken Heat a nonstick skillet and lightly coat with olive oil Place the chicken in the skilled and cook for 2-3 minutes until lightly browned Turn over and cook for 2-3 minutes on opposite side Place chicken in crock Mix the remaining ingredients in bowl or measuring cup Poor over top of chicken Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked I've had a couple of comments that cooked on low for 6 hours the chicken is over done. Since we are cooking this a bit on the stove first it may be best to be conservative and start with 4 hours if your crock cooks very hot (some are hotter than others). Mine was fine even after sitting on warm for several hours but every crock pot is different!