The Recipe: Asian Orange Chicken

I found the original recipe on:
Stephanie O'Dea's blog, A Year of Slow Cooking, 
but modified the ingredients to use fresh oranges.   

Prep:  25 mins
Cook:  Low 3.5 - 4 hours
Serving Size:  6
Category:  Poultry

Ingredients:

• 2 pounds of chicken breast, cut into 2 inch chunks
• 1/2 cup of flour
• Olive oil, for browning the chicken
• Green onions, chopped
• 1 tablespoon kosher salt 
• 1 can mandarin orange slices
• 3 oranges
• 1 teaspoon of zest, from your oranges
• 1 teaspoon balsamic vinegar 
• 1 teaspoon of crushed red pepper 
• 3 tablespoons brown sugar
• 3 tablespoons ketchup 
• 1 tablespoon garlic

Preparation:

Cut chicken and toss in flour.  In a skillet heat the oil and brown chicken piece on all sides and put in the crock. 

I used the side of a cheese shredder to get the zest from the orange peel. Then I squeezed all 3 oranges, which measured out to 8 ounces of juice. 

Mix the juice, zest, salt, balsamic vinegar, crushed red pepper (1 teaspoon), brown sugar, ketchup and garlic and pour on top of the chicken. 

Cover and cook on low for 3.5 - 4 hours.

Serve over white or brown rice, top with chopped green onions and garnish with mandarin orange wedges. 

Tips and Tricks:

• How to make your own orange zest
• How to squeeze out all the juice in an orange

- Chef Tiffany