Happy New Year! I hope that 2013 is a glorious year for you and yours, full of love, family, laughter and plenty of good food. 🙂
My daughter, my 7 month old granddaughter and my daughter’s best friend are visiting me for a week, so I decided to guinea pig a new recipe for orange chicken in the crock pot that I had found somewhere. It is SUPER simple, and I thought very tasty (neither of them cared for it, but then, they were expecting it to taste exactly like what they get at the drive through Chinese place they go all the time).
- 3 to 4 boneless chicken breasts, cubed
- 1/3 cup flour
- Olive oil (enough to coat the bottom of a pan)
- 1/2 tsp salt
- 1 tsp balsamic vinegar
- 3 tbsp ketchup
- 1 6oz frozen orange juice concentrate, fully thawed
- 4 tbsp brown sugar
- Cooked white rice or lo-mein noodles
Coat the chicken in the flour. Coat a frying pan with olive oil over a medium high heat to sear the chicken. Just cook the chicken until all sides of all pieces are slightly browned (it will finish cooking thoroughly in the crock pot, no worries about under cooked chicken here), and pour into your crock pot.
In a bowl, mix the salt, balsamic vinegar, ketchup, orange juice and brown sugar until well combined. Pour over the chicken, mix to completely cover and cook on low for 5 to 6 hours. The sauce will turn a dark color (the result of the sugars carmelizing – yum) and become very thick. Stir to ensure all chicken is covered evenly and serve with either cooked white rice (pictured) or with lo-mein noodles.