Monday, December 28, 2009

Orange Chicken

This was a delicious combination of flavors!

1 1/2-2 lbs. Boneless Skinless Chicken Thigh Tenders (do not use Chicken Breasts)
1/2 Cup Flour
1/2 Teaspoon Pepper
1 Tablespoon Olive Oil
3/4 Cup Orange Marmelade
3 Tablespoons Brown Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Ketchup
2 Tablespoons Rice Wine Vinegar
1-2 Cloves of Garlic, Minced
1/4 Teaspoon Ginger
1 Teaspoon Red Pepper Flakes

Put the defrosted Chicken tenders into a gallon sized ziploc bag, add the flour and pepper and shake to coat the chicken. Heat the oil in a pan, and fry just to get the flour coating to stick to the chicken, do not cook the chicken through. Once done put the chicken in a crock pot, and mix together the remaining ingredients for the sauce. Pour over the chicken and cook on low for 3-4 hours. Serve over rice.

*Rice tip*
When making rice add some chicken bouillon to the water before it boils, adds some flavor to any dish. If making a beef dish add some beef bouillon.

This was delicious! It had a little bit of kick to it, like most Orange Chicken has but we really enjoyed it! I totally recommend it for an easy last minuteish meal. 4 stars.

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