4boneless, skinless chicken breastscut into 1" cubes
1cupunsweetened orange juice
1/2cuplow sodium soy sauce
1/2cuplow sodium chicken broth
1pinchred pepper flakes
In a medium bowl, combine 1/4 cup corn starch, salt and pepper. Add chicken and toss to coat.
Heat oil in a large pan over medium-high heat. Add chicken in a single layer (do two batches if necessary) and brown lightly on each side (don't overcook or it will be dry)
Meanwhile, in a medium bowl, whisk together marmalade, juice, soy sauce, broth, honey, remaining 1/4 cup corn starch, vinegar, garlic, ginger and red pepper flakes.
When chicken is browned, add it to a 2.5-4 quart slow cooker and pour the sauce over top.
Cover and cook on low for 2-3 hours, just until chicken is done and sauce has thickened. If sauce is too thin for your liking, combine an addition tablespoon of corn starch and water and add to the sauce before serving.