Servings: 8
Ingredients
1 1/2 Lb boneless skinless chicken breasts, cubed
1/2 cup flour
1/2 tsp garlic powder
1 tsp ginger
1 tsp cornstarch
1 tsp kosher salt
6 oz. frozen orange juice concentrate, thawed (no pulp)
1/2 cup brown sugar
1 tsp balsamic vinegar
2 tsp chili sauce
1 tsp cornstarch
1 tsp crushed red pepper flakes
orange juice, if needed
3 cups rice, cooked
Instructions
1. In a small bowl, mix together flour, garlic powder, ginger, and cornstarch. Dredge (or shake) the chicken pieces in the flour mixture and
shake off the excess.
2. Discard remaining flour mixture.
3. Heat olive oil in a large skillet and thoroughly brown chicken.
4. Place chicken into
crockpot.
5. In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch, and red
pepper flakes (adjust amount of sugar and red pepper flakes to taste).
6. Pour sauce mixture evenly over the chicken, and toss gently to
coat. Cover and cook on low for 4 hours, or on high for about 2 hours. If sauce is too thick, add about 1/4 to 1/2 cup prepared orange
juice and stir.
7. Cover and cook about 30 minutes more.
8. Serve over rice.