Tuesday, November 8, 2011

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.

2 c. cooked rice

2 chicken breasts cut into bite-sized pieces
1/2 c. cornstarch
1 1/2 tsp. ginger
2-3 TBSP. sesame oil

2 tsp. balsamic vinger
1/3 c. orange juice concentrate, thawed
4 TBSP. brown sugar
3 TBSP. ketchup
2 tsp. ginger

  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. 

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  1. sounds delicious! I rarely ever fry anything, but how bad can 2-3 T. of sesame oil be?!

  2. this look so yummy.
    Would luv for my readers to discover your blog, will you please join our weekly party at
    have a great crafting week!

  3. Thanks for linking up at Dishing It Up! We'll be sharing this recipe on our facebook wall Monday afternoon.

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