Orange chicken in the crock pot
- 2 large carrots, peeled and sliced about 1/2-inch thick
- 2 large red or green bell peppers, cut into 1/2-inch chunks
- 3 cloves garlic, finely minced
- 4 boneless skinless chicken breast halves (about 2 pounds)
- 2 tsp. ground ginger
- 1 tsp. salt
- 1/2 tsp. pepper
- 8 ounces orange juice concentrate
- 2 cans Mandarin orange segments, undrained
- 2 green onions, chopped (whites and greens)
- 2 cups hot cooked rice
Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
Yield: approximately 4 servings
The original recipe calls for the chicken breast halves to be left whole, but this Examiner has found that you can reduce the chicken from four chicken breast halves (about 2 pounds) to 2 or 3 chicken breast halves if you cut the chicken into 1 to 2-inch cubes. If you cut the chicken into cubes, you'll only need 1 to 1-1/2 pounds of chicken.
Boneless, skinless chicken breast thighs may also be substituted for the chicken breasts, if desired.Some like to use about 3 tsp. fresh ginger, finely minced, but if you don't have fresh, use the ground. If you don't like ginger, leave it out.
Thicken up the sauce with a cornstarch slurry (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).
You can also make some stir fry Chinese veggies to go with this. Like baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.