King James Version (KJV)
That men may know that thou, whose name alone is JEHOVAH, art the most high over all the earth.
Mmmm...is there anything better than sticky gooey chicken? Well...maybe so, but this is still a good recipe. I thought it was slightly time consuming with half-frying all the chicken pieces before throwing them in the crockpot, but it's a step I wouldn't be willing to skip. That's probably half the goodness of the recipe! But you have to make it with my awesome recipe for coconut rice. Seriously, try the rice recipe with this dish - you'll thank me!
Orange Chicken (a crockpot recipe)
adapted from here.
4 boneless, skinless chicken breasts, cut into 1" pieces
1/2 c. all purpose flour
1 tsp. salt
1 tsp. balsamic vinegar
3 tbsp. ketchup
4 oz. frozen orange juice concentrate (thawed)
1 tbsp. water
4 tbsp. brown sugar
Dredge the chicken chunks in the flour. (Put the chicken pieces and flour in a large ziplock bag, seal tightly, and shake until all the pieces are covered with flour.) Cover the bottom of a frying pan with the canola oil and heat until shimmering. Fry the chicken pieces in the oil until golden. Note: the chicken does NOT have to be fully cooked at this point. It will finish cooking in the crockpot.
Transfer chicken to crockpot.
In a small/medium bowl, mix together the orange juice concentrate, water, brown sugar, vinegar, salt, and ketchup. Pour over chicken and cook on low for 5 hours, or high for 2-3 hours.
Serve with coconut rice.
adapted from here.
2 cups jasmine rice
1-1/2 cups water
1 (13-14oz.) can unsweetened coconut milk
1 tsp. kosher salt
Rinse and drain rice in cold water. Place in saucepan with water, coconut milk, and salt. Place the pot over high heat and bring to a boil. Stir, reduce heat to low, and cover with lid. Continue cooking for 15 minutes.
Remove pot from heat and let stand 10 minutes, still covered. Fluff with fork and serve.
Have a wonderful week filled with God's glory!
~This Glorious Day~