|This recipe is liked by 0 person(s).|
Slow Cooker Orange Chicken
Nb persons: 8
|TOTAL TIME: Prep: 25 min. Cook: 4 hoursYIELD:8 servings Ingredients|
|1 cup||chicken stock|
|1 cup||orange juice|
|1 cup||orange marmalade|
|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 large||sweet red pepper, cut into 1-inch pieces|
|2 cups||fresh broccoli florets|
|Hot cooked rice|
|chopped green onions|
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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.