April 10, 2010

Orange Chicken

  • 6 boneless, skinless chicken breasts
  • 1 C. red bell pepper
  • 1 C. sliced carrots
  • 3/4 C. chicken broth
  • 3/4 C. orange juice + 1 Tbs. orange juice
  • 3 Tbs. soy sauce
  • 1 Tbs. brown sugar
  • 1 Tbs. prepared mustard
  • 1/2 tsp. garlic salt
  • 1/2 tsp. crushed red pepper flakes
  • 2 tsp. cornstarch
  • sliced green onions
  • cooked rice


Place chicken in a greased slow cooker. Top with peppers and carrots. Combine broth ingredients in separate bowl: orange juice, soy sauce, brown sugar, mustard, garlic salt, and pepper flakes. Pour over chicken. Cover and cook for 6-7 hours on low. Remove chicken and veggies from slow cooker and keep warm. Take out 1 cup of cooking liquid and bring to a boil in saucepan. Stir together 1 Tbs. of orange juice and the cornstarch, add to boiling sauce. Stir for 2-3 minutes until thick. Pour over the chicken. Top with sliced green onions and serve over cooked rice.


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