Crockpot Orange Chicken
Crockpot Orange Chicken gets its bold citrus flavor from a rich, zesty sauce made with orange juice concentrate. Get it started early in the day and enjoy Orange Chicken over rice for dinner instead of take-out.
Servings per Recipe: 8 servings
Calories per Serving: 469
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cubed
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 6 ounces frozen no-pulp orange juice concentrate, thawed
- ½ cup brown sugar
- 1 teaspoon balsamic vinegar
- 2 teaspoons chili sauce
- 1 teaspoon crushed red pepper flakes
- orange juice, if needed for consistency
- 3 cups cooked rice
Instructions
- In a small bowl , mix together ½ cup all-purpose flour, ½ teaspoon garlic powder, 1 teaspoon ground ginger, and 1 teaspoon cornstarch.
- Cut 1 ½ pounds boneless skinless chicken breasts into bite-sized cubes.
- Dredge the chicken pieces in the flour mixture and shake off the excess. Discard remaining flour mixture.
- Heat 2 tablespoons olive oil in a large skillet and sauté the chicken until thoroughly cooked. Place cooked chicken into the crockpot.
- In a small mixing bowl, combine 6 ounces frozen no-pulp orange juice concentrate (thawed), ½ cup brown sugar, 1 teaspoon balsamic vinegar, 1 teaspoon kosher salt, 2 teaspoons chili sauce, 1 teaspoon cornstarch, and 1 teaspoon crushed red pepper flakes. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
- Cover and cook on low for 4 hours, or on high for about 2 hours. If sauce is too thick, add orange juice as needed for consistency and stir. Cover and cook about 30 minutes more.
- Serve over 3 cups cooked rice.
Notes
Optional additional orange juice not included in nutritional data.
Nutrition
Calories: 469cal | Carbohydrates: 83g | Protein: 24g | Fat: 2g | Sodium: 418mg | Fiber: 1g | Sugar: 21g
