Orange Chicken

I love Chinese food but Mike doesn't like take-out so the only option is really P.F. Chang's and it's kind of out of the way so every now and then I decide to take on the task of creating my own. Today it was Orange Chicken. I didn't really measure as I was making so the measurements below are estimates. Basically, taste the sauce as you go and add dashes of this or that to make it taste the way you prefer.


Orange Chicken

1.5-2lbs of chicken
1/4 cup flour
6-9oz thawed orange juice concentrate
1 tablespoon balsamic vinegar
3 tablespoons ketchup
2 teaspoons garlic powder
2 teaspoons minced garlic
2 teaspoons ground ginger
3 teaspoons salt
4 tablespoons brown sugar
1 teaspoon red pepper flakes (more if you want a little more zing)

1. Clean chicken and cut into cubes. Coat each piece with flour. Over medium-heat, heat about 2 tablespoons of olive oil and lightly brown chicken pieces.

2. Mix orange juice, balsamic vinegar, ketchup, garlic powder, garlic, ginger, salt, brown sugar and red pepper flakes. Taste and adjust to your liking.

3. Place chicken in crock-pot and pour sauce over top. Cook on low for about 5-6 hours. The slow cook helps the sauce thicken. During the last hour of cooking I also added some sugar snap peas.

AEM