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Slow Cooker Orange Chicken
Nb persons: 8
Yield:
Preparation time:
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| TOTAL TIME: Prep: 25 min. Cook: 4 hoursYIELD:8 servings Ingredients | |
| 1 cup | chicken stock |
| 1 cup | orange juice |
| 1 cup | orange marmalade |
| 1/2 cup | ketchup |
| 1/4 cup | Dijon mustard |
| 2 tablespoons | brown sugar |
| 2 tablespoons | rice vinegar |
| 2 tablespoons | reduced-sodium soy sauce |
| 1 tablespoon | minced fresh gingerroot |
| 1 teaspoon | garlic powder |
| 3/4 teaspoon | crushed red pepper flakes |
| 2 tablespoons | molasses, optional |
| 2 pounds | boneless skinless chicken breasts, cut into 3/4-inch pieces |
| 1/2 cup | cornstarch |
| 3/4 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1 large | sweet red pepper, cut into 1-inch pieces |
| 2 cups | fresh broccoli florets |
| Hot cooked rice | |
| Optional toppings: | |
| chopped green onions | |
| peanuts | |
| fresh cilantro | |
Directions
1. In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender.
2. Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice. Yield: 8 servings.
Nutritional Facts
1 cup (calculated without rice and toppings) equals 319 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 891 mg sodium, 50 g carbohydrate, 1 g fiber, 25 g protein.
Wine Pairings
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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