Friday, 7 June 2013

Crock Pot Orange Chicken


2 large carrots, peeled and sliced
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

2 cups hot cooked rice


1.  Put carrots, bell peppers, garlic, chicken, ginger, salt, pepper and frozen orange juice in crock pot.

2.  Cover and cook on LOW 4 to 6 hours.

3.  Serve chicken on hot cooked rice.

4.  Top with orange segments and green onions.

 approximately 4 servings

Thicken up the sauce with a little cornstarch  (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).

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