We don't eat a lot of Asian-inspired meals. I don't know why. They're delicious. I guess it's because I don't really have any experience cooking it. I really love Orange Chicken and I was desperate for a little Asian kick in my freezer cooking.
I chose to cook this in the slow-cooker but you could cook the defrosted meat in a skillet, add the sauce, and heat through.
1/3 cup flour
1/2 Tbs salt
1 tsp balsamic vinegar
3 Tbs ketchup
3 oz. frozen orange juice concentrate (little or no pulp)
4 Tbs brown sugar
A pinch of red pepper flakes (1/8 of a tsp)- you can always add more after it's cooked
In a bowl, combine the raw chicken and flour. Toss to coat. Pour into a gallon-sized Ziploc bag.
In a small bowl, combine the orange juice concentrate, salt, balsamic vinegar, ketchup, red pepper flakes, and brown sugar. Pour sauce into a quart-sized Ziploc bag. Seal.
Place the bag of sauce into the gallon bag of raw chicken. Seal and freeze flat.
To reheat, take the meal out of the freezer the night before and let the chicken and sauce thaw in the fridge. Once thawed, pour the raw chicken into the slow-cooker. Pour the sauce over the chicken and cook on low for 3-4 hours or high for 2-3 hours. Serve over rice.