Crockpot Orange Chicken

A healthy alternative to this traditional Asian dish!

Ingredients:
1-2 teaspoons coconut oil
3 boneless, skinless chicken breasts, cubed
3 Tablespoons whole grain flour of choice (whole wheat, brown rice, etc.)
4 large oranges
1 1/2 teaspoons balsamic vinegar
3 Tablespoons soy sauce
1/4 cup honey
2 teaspoons sriracha (optional, but recommended)
Brown rice and steamed broccoli for serving (optional)

Directions:
Heat coconut oil in a large pan over medium heat. Place flour in a large shallow bowl. Dredge cubed chicken in flour to coat, then transfer to cooking pan. Brown chicken, then remove from heat. Don't worry about fully cooking chicken -- it will finish in the crockpot. You will want it just browned.
In a medium bowl, zest 2 oranges, then juice all 4. Add vinegar, soy sauce, honey, and sriracha. Whisk together to combine. Transfer browned chicken and sauce to crockpot and cook on low for 4 1/2 to 5 hours.
To serve, place cooked chicken on top of brown rice (or just on your plate), then scoop over an extra 1/4 cup or so of sauce. Store leftovers in the refrigerator for up to 5 days.