Feb 27, 2013

Chinese Orange Chicken & Rice

1 1/2 lb. chicken breasts, cut up
1/2 C. flour
1/2 tsp. Garlic powder
1 tsp. Ginger
1 tsp. cornstarch
1 tsp. salt
Orange juice, if needed
6 oz. Frozen orange juice concentrate (thawed, no pulp)
1/2 C. Brown sugar
1 tsp. balsamic vinegar
1 tsp. Cornstarch
1/2 tsp. crushed red pepper flakes
3 C. rice, cooked (Follow instructions on bag)

Place flour, garlic powder, ginger, cornstarch, salt, & orange juice into a ziplock bag. Seal. Shake up. Place chicken in bag, seal, shake & thoroughly coat. Fry chicken in oil on the stove. For sauce: Combine orange juice concentrate, brown sugar, vinegar, cornstarch, & crushed red pepper flakes in a pot. Whisk together on medium low heat until thickened. Pour sauce over cooked chicken. Stir. Serve over rice. 

For Freezer Meal:
Place rice in freezer bag (pre-cooked). Place orange sauce in freezer bag. Place prepared chicken in baggy. When ready to eat, thaw in fridge for several hours.

For stove top (After frozen & thawed):
Combine chicken and sauce in large skillet. Cover & cook until sauce thickens. If sauce is too thick, add about 1/4 - 1/2 C. prepared orange juice & stir. Cover and cook about 30 minute more. Serve over rice. 

For Crock Pot (After frozen & thawed):
Place chicken in the crock pot & pour the sauce over it. Stir to coat the chicken in the sauce. Cover & cook on low for 4 hours or high for 2 hours. If sauce is too thick, add about 1/4-1/2 C. prepared orange juice & stir. Cover & cook about 30 minutes more. Serve over rice.

Recipe idea by: Deborah Larsen

(Not word per word)

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