Orange Chicken (FREEZER MEAL)
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.
Orange Chicken
Ingredients
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
Step 1
In a bowl, combine the raw chicken and flour. Toss to coat. Pour into a gallon-sized Ziploc bag.
Step 2
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.
Step 3
Place the bag of sauce into the gallon bag of raw chicken. Seal and freeze flat.
Step 4
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.
Comments
Sauce
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded teaspoon chopped green onion
1/4 teaspoon crushed red pepper flakes
5 teaspoons corn starch
2 teaspoons arrowroot
I use a recycle mayonnaise jar plastic lid
pour half way sugar and rest shoyu (soy sauce)
I like to use low salt if do in a ban or oven.
then i use minced garlic 2-3 tbsp and 2 tbsp fresh grated ginger, i don't peel it. some like it just smash garlic and pound the ginger, get all the juice and add to the jar shake well.
place in fridge will last 6 months more just never lasted that long. marinate in a plastic bag few hours. only takes a little sauce I've made it in small relish jars to for others.
my family likes to do 1/2 brown sugar and 1/2 white. the brown sugar is a meat tenderizer will make any meat soft in 24-48 hours then grill. charcoal or wood the best