Crockpot Orange Chicken
- 2 large carrots, peeled and sliced about 1/2-inch thick
- 2 large red peppers or 2 large green bell peppers, cut into 1/2-inch chunks
- 3 garlic cloves, finely minced
- 4 boneless skinless chicken breast halves (about 2 pounds)
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces orange juice concentrate
- 16 ounces mandarin orange segments, undrained (2 cans)
- 2 green onions, chopped (whites and greens)
- 2 cups hot cooked rice
- Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired. Makes approximately 4 servings.
- Notes: I like to use about 3 teaspoons fresh ginger, finely minced, but if you don't have fresh, use the ground. If you don't like ginger, leave it out. Thicken up the sauce with a cornstarch mixture (2 Tbsp water + 1 Tbsp cornstarch); mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute). I like to make some stir fry Chinese veggies to go with this. I use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.
carrots, red peppers, garlic, chicken breast halves, ground ginger, salt, pepper, orange juice concentrate, orange segments, green onions, rice
Taken from www.food.com/recipe/crockpot-orange-chicken-474308 (may not work)