Orange chicken in the crockpot

By Krissy

The cost of dining out or ordering take out has become cost prohibitive for many Western New York families. This Examiner found that on average our family of four was spending $40+ on Chinese take out every couple of weeks.

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

Details

Servings 1
Adapted from examiner.com

Preparation

Step 1

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.