Orange Chicken

In our pre-kid days, we used to go to a nearby mall where they had a food court when we were feeling like a quick meal. 9 times out of 10, I would head over to Panda Express and get some orange chicken. It's been years since I've had that orange chicken, and when I saw this recipe on my favorite crockpot blog, I decided to give it a try. It was a good recreation! It was especially delicious with some Asian-style roasted broccoli (I tossed the broccoli in soy sauce and sesame oil before roasting it) on the side.

Orange Chicken
Courtesy of crockpot365.blogspot.com



1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
Olive oil, for browning the chicken
1 tablespoon kosher salt (If you're using any other kind of salt, use a little less.)
6 ounces (1/2 can) frozen orange juice concentrate, thawed (Opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Use a 4-quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, you won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.