Orange Ginger Chicken with Rice

We seem to trend Italian in our choice of cuisine, but once in a while it's fun to try a little more variety. 

It seems like every time I'm preparing to post a recipe I similar recipes all over the blogosphere.  That's the case with Orange Chicken.  Most of these recipes are for the crockpot, and after trying it two or three times, I think I figured out what was missing, and it wasn't something to be achieved in a crockpot.

Ingredients:

2 c. cooked rice

Chicken:

2 chicken breasts cut into bite-sized pieces

1/2 c. cornstarch

1 1/2 tsp. ginger

2-3 TBSP. sesame oil

Sauce:

2 tsp. balsamic vinger

1/3 c. orange juice concentrate, thawed

4 TBSP. brown sugar

3 TBSP. ketchup

2 tsp. ginger

Directions:

1. Combine cornstarch and ginger for chicken.  Dredge bite-sized pieces of chicken through the mixture.
2. Heat sesame oil in a frying pan and cook chicken until lightly brown turning occasionally. Remove from pan and place on a paper towel lined plated.
3. In a sauce pan combine sauce ingredients and whisk together until smooth.
4. Bring sauce to a boil and remove from heat immediately.
5. Stir chicken into sauce and serve over rice.  Serves 6.

This is another recipe that allows flexibility in prep time.  You can cook the chicken and rice up to a day in advance.  I have even cooked enough chicken for several meals and stashed it in the freezer. The sauce takes just a few minutes to prepare. 

Linked to: Tasty Tuesday at Balancing Beauty and Bedlam

                 Delicious Dishes at It's a Blog Party

                Dishing It Up