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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot - Skinny Orange Chicken Recipe

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This recipe for Crock Pot - Skinny Orange Chicken is from Bentley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c dry basmati brown or regular brown rice
1 1/4 lbs chicken breasts, boneless skinless
1 c onions, chopped
1/2 c frozen orange juice concentrate
1/2 c barbecue sauce (I used Sweet Baby Ray’s)
1 1/2 T reduced sodium soy sauce
2 tsp fresh garlic, chopped
1 tsp ginger (in a jar)
1/8 tsp red pepper flakes


1 T cornstarch (add after you cook)
Cooked rice

Directions:
Directions:
Add chicken to crock-pot. Place onions on top.  In a small bowl add frozen orange juice concentrate. Heat in microwave for about 20 seconds until mostly thawed. Stir in barbecue sauce, soy sauce, garlic, ginger and red pepper flakes. Mix well. Pour sauce over chicken. Cover and cook on high heat for about 2-2 1/2 hours or on low for about 4 hours. When fully cooked, remove chicken from crock pot to a plate. Shred chicken.

To Thicken Sauce: Add the 1T cornstarch in the sauce and whisk it until it dissolves. Add shredded chicken back in and cook on High for about an 30 minutes to an hour.

To Serve: Add 1/2 cup rice to a plate or bowl. Place 3/4 cup chicken on rice. Spoon about 3-4 tablespoons of sauce over the top.

Makes 5 servings (each serving, 3/4 cup chicken, 1/2 cup rice and about 3-4 tablespoons sauce)
Number Of Servings:
Number Of Servings:
5

 

 

 

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