Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Friday, July 30, 2010

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

  • 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
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:

1 comment:

  1. Is Mo doing all of your photos? This dish looks amaze!