For the orange chicken: Place chicken thighs and breast pieces in the slow cooker.

In a medium bowl, stir together the marmalade, ½ cup of the orange juice, the zest from 2 oranges, soy sauce, stir fry sauce, olive oil, sesame oil, onion, garlic, ginger, and red pepper flakes. Pour over the chicken and gently combine to coat the chicken. Cover the slow cooker and cook on low for 4 to 5 hours, stirring a couple times to incorporate.

Use a tongs or large spoon to remove the chicken pieces from the slow cooker to a cutting board. With two forks, shred the chicken into bite size pieces. The chicken should be very tender.

Transfer the liquid from the slow cooker into a medium saucepan over medium-high heat. Return the shredded chicken to the warm slow cooker. Bring liquid in saucepan to a boil. In a small bowl, whisk together the remaining ¼ cup of orange juice with the cornstarch, and then whisk the orange slurry into the boiling liquid. Cook until the liquid reduces a bit and thickens, about 3 to 5 minutes. Stir in the remaining orange zest and then pour sauce over the chicken in the slow cooker, stirring to combine.

Serve orange chicken over rice with sliced green onions, sesame seeds, fresh orange wedges for squeezing over the top, and fresh Asian slaw. A couple grindings of black pepper are lovely, too.

For the fresh Asian slaw: In a medium bowl, whisk together rice wine vinegar, lime juice, honey, soy sauce, sesame oil, ginger, and garlic. Add thinly sliced mix of vegetables and toss to combine.

This can be made a day ahead of time, stored in the refrigerator, and is actually better when the flavors have a chance to mingle for at least a few hours before eating. I like the contrast of crunchy tangy vegetables in this slaw with the sweet and tender orange chicken. But this slaw is completely optional, and the orange chicken is perfectly wonderful without it.