Chinese Crockpot Orange Chicken 3 boneless skinless chicken breasts 1/4 tsp salt 1/8 tsp pepper 1 tbsp peanut oil 1 medium sized orange 1/4 cup ketchup 1 cup orange juice 1 tbsp orange marmalade 1/4 tsp ground ginger 1 tbsp cornstarch
1. Remove all of the fat from each of the breasts and then sprinkle them with the salt and pepper. 2. In a large pot, heat the oil on high. If you have a slow cooker with a stove top safe insert, then heat the oil in this. 3. When the oil is hot, add the chicken and cook until both sides of each breast are brown about 7 to 9 minutes on each side. 4. Once the chicken browns, remove the breasts from the pot and place them in the slow cooker. 5. Without wiping out the pot, use a micro plane grater to grate about a teaspoon of orange zest from the orange into the pot. 6. Then add the marmalade, orange juice, ketchup, and ground ginger and turn the heat on low. Stir constantly until everything is thoroughly combined. Then bring the sauce to a light simmer. 7. Once it simmers, pour the sauce over the chicken in the slow cooker. 8. Cover and turn the crock pot on low and let it cook for 8 hours. 9. After 8 hours, remove the chicken breasts and place them on a serving plate. Cover them with foil to keep them warm while thickening the sauce. 10. In a small cup, mix the cornstarch with just a little water until it dissolves. 11. Then pour the sauce into a pot, or again if you have a slow cooker with a stove top safe insert, then simply place it on the stove. 12. Heat the sauce on high. Once it begins to come to a boil add the cornstarch mixture and stir. Keep stirring until the sauce thickens. 13. When the sauce is thick, remove it from the heat. Remove the foil from the chicken and pour the sauce on top just before serving. 14. This goes great with white rice and stir fried broccoli. Makes 3 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
