I've been on a Crock Pot kick lately. I love getting up early and putting dinner together knowing I don't have to pay any more attention to it until 6:00 dinner time rolls around. I can leave the house, go shopping, running, take a nap/shower. It's quite nice! And I LOVE the smells throughout the house all day long. I'm telling you, nothing beats a crock pot meal! So easy.
In continuation with my asian cravings, for the first time I made orange chicken! Um, hello. Good?! Yes, it was. And so simple. Thank you Six Sisters Stuff. You MUST try this. I wasn't a huge fan of the ketchup amount this recipe calls for (then again I'm not a ketchup fan). I'm definitely going to leave a bit out next time, but that's a personal opinion. Have a go at it and let me know what you think!
Ingredients:
boneless chicken breasts, chopped into small chunks (I used about 4)
1/3 cup flour
olive oil
1/2 tablespoons salt
1 teaspoon balsamic vinegar
3 tablespoons ketchup
6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
4 tablespoons brown sugar
Directions:
In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.
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