Chinese food is not necessarily one of those things this is cheaper if you cook it yourself. It’s like, what, $2.75 for a pint of chicken lo mein? And they usually have it ready for you in about four and a half minutes? But the ability to cook something from scratch that tastes just like the “real thing” is so worth it in my book. But not to worry, this blog is all about making things that are delicious but simple, so this recipe was just as easy as everything else I make. I’m totally not ready for the tough stuff yet. And hey, it was a rainy day spent crafting and watching Julie and Julia, why not break out the crock pot?
- 1 package of boneless, skinless chicken (I used about 1.5 lbs)
- 1/3 cup whole wheat flour
- 1 tbsp. olive oil
- 1/2 tbsp. salt
- 1 tsp. balsamic vinegar
- 3 tbsp. ketchup
- 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
- 4 tbsp. brown sugar
- 1 small bunch of scallions
- 1/2 cup brown rice per person you’re serving, cooked according to package directions
- 1 large head of broccoli, steamed until it turns bright green and is crisp and tender
Cut the chicken into small (about 1-2 inch) pieces. Put the flour in a small bowl and dip the pieces of chicken in flour, shaking off the excess. Heat the olive oil in a pan over medium-high heat, and put in the chicken pieces. Cook until the pieces look about 50-75% cooked. (The chicken will continue cooking in the crock pot. If you cook it all the way through, it will become dry and overcooked in the crock pot.)
In a small bowl, mix the salt, balsamic vinegar, ketchup, orange juice concentrate, and brown sugar. Place the chicken pieces in the crock pot, cover with the sauce mixture, and stir to coat all the pieces.
Cook on low for 5-6 hours or on high for 2-3 hours. Top with scallions and serve over rice with your choice of veggie (I used steamed broccoli!)
This was great reheated a few days later, too!