- 15 minutes
- 4 hours
- 6 to 8 servings
- Place the cornstarch, salt and pepper in a shallow dish, such as a pie plate. Stir with a spoon or fork. Drench the chicken pieces in the mixture. Shake off any excess and place the chicken pieces on plate. Set aside.
- Heat the oil in a large skillet, over medium to high heat. Brown the chicken pieces. Use a pair of tongs to turn the chicken. Cook in batches, so you don't overcrowd the pan. As it browns, remove the chicken and place on a plate.
- While the chicken cooks, combine the honey, soy sauce, pineapple juice, orange juice, vinegar, and garlic in a measuring cup. Whisk together and pour into the crockpot. Add the cayenne pepper and ground ginger. Season to taste with ground pepper.
- Add the chicken and juices to the crockpot and cook on low for 3-4 hours. The sauce will thicken as it cooks. Serve with your choice of cooked rice and broccoli. Top with green onions for a garnish.