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)