Chinese food is delicious, and orange chicken is one of my favorite dishes. I can’t eat it a lot, though, because Chinese take out is loaded with fat and sodium. It really does not fit into a healthy lifestyle too well, except as a treat every now and then.
I came across this recipe for crock pot orange chicken, and I knew I had to give it a try. I did attempt a few small changes, but nothing major. It ended up being delicious.
Even my daughter, who refuses to eat Chinese food, ate two servings of this. So, it must be delicious, right?
Crock Pot Orange Chicken
1 lb Chicken Breast
1/3 Cup Flour
1 Tbsp Olive Oil
1 tsp Balsamic Vinegar
3 Tbsp Ketchup
6 oz Frozen OJ Concentrate
2 Tbsp Brown Sugar
½ Tbsp Soy Sauce
2 Cups Chopped Broccoli
Cut chicken into bite size chunks and coat with flour, shaking off the excess.
Heat olive oil in large skillet, and brown chicken. It doesn’t have to be completely cooked because it’s going in the crock pot. Just allow the outside to brown up a bit.
Add the browned chicken and the broccoli to the crock pot.
Combine balsamic vinegar, ketchup, OJ concentrate, brown sugar, and soy sauce. Pour this over the chicken and broccoli.
Cook on low for 5-6 hours or high for 2-3 hours.
The original sauce was a bit too sweet for me, so I cut back on the sugar and added some soy sauce to balance it out a bit.
I wish I would have had pineapple chunks and water chestnuts. I really think they would’ve tasted amazing in this. I settled on the broccoli, which turned out really yumtastic anyway. Next time I’ll probably use pineapple, water chestnuts, AND broccoli. Just thinking of that makes me hungry!
I served this over my rice pilaf. YUM!