(Recipe from Team T Adventures)
- 1 1/2 lb. boneless chicken breasts, chopped into large bite-sized chunks
- 1/3 cup flour
- olive oil
- 1/2 Tbl. salt
- 1 teaspoon balsamic vinegar
- 3 Tbl. ketchup
- 4 oz. frozen orange juice concentrate (put in mixing bowl first, and let thaw as you add other ingredients)
- 4 Tbl. brown sugar
- 1/4 tsp. ginger
- 1 tsp red pepper flakes (opt. but gives some spice to it)
In a bowl, combine and mix the orange juice, brown sugar, vinegar, salt, ketchup, ginger and red pepper flakes. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
For freezing you can either prepare completely and bag and freeze. I like to do some of the prep on cooking day so that it is a fresher meal. To do this you bag the floured chicken chunks into a freezer bag. Then place the sauce into a separate freezer bag. Then freeze all in a labeled gallon sized freezer bag with directions below written on label.Cooking Directions:
Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn’t need to be fully cooked since it’s going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.
PHOTOS BELOW: ORANGE SAUCE MIXTURE AND CUT UP CHICKEN
After making this meal I decided it was too dry. I like to have some sauce to spoon over my rice. So I doubled the sauce ingredients (below) and next time will prepare with double the sauce. 1 Tbl. salt
2 teaspoon balsamic vinegar
6 Tbl. ketchup
8 oz. frozen orange juice concentrate (put in mixing bowl first, and let thaw as you add other ingredients)
8 Tbl. brown sugar
1/2 tsp. ginger
2 tsp red pepper flakes (opt. but gives some spice to it)