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.
6ouncesfrozen no-pulp orange juice concentrate, thawed
½cupbrown sugar
1teaspoonbalsamic vinegar
2teaspoonschili sauce
1teaspooncrushed red pepper flakes
orange juice, if needed for consistency
3cupscooked 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.