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
- Combine cornstarch and ginger for chicken. Dredge bite-sized pieces of chicken through the mixture.
- 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.
- In a sauce pan combine sauce ingredients and whisk together until smooth.
- Bring sauce to a boil and remove from heat immediately.
- 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