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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | package (10 oz) | Carrots, baby | 2 | cups, chopped | green pepper chopped | 3 | teaspoons | garlic minced | 1 | can (6 fl oz) | orange juice concentrate | 1 | can (8 oz), solids and liquid | Water chestnuts - canned | 4 | thighs, bone and skin removed | Chicken thighs, meat only stripped or chunked |
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Steps
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Sequence
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Step
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| | 1 | Orange chicken in the crock pot
Ingredients:
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
Directions:
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
Rachael''s Recipe Notes:
I 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).
I like to make some stir fry Chinese veggies to go with this. I use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli. |
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