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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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I found this on a Facebook page. I have not tried this, just posting for safe keeping. Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick |
2 large red peppers or 2 large green bell peppers, cut into 1/2-inch chunks |
3 garlic cloves, finely minced |
4 boneless skinless chicken breast halves (about 2 pounds) |
2 teaspoons ground ginger |
1 teaspoon salt |
1/2 teaspoon pepper |
8 ounces orange juice concentrate |
16 ounces mandarin orange segments, undrained (2 cans) |
2 green onions, chopped (whites and greens) |
2 cups hot cooked rice |
Directions:
1. Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired. Makes approximately 4 servings.
2. Notes: I like to use about 3 teaspoons fresh ginger, finely minced, but if you don't have fresh, use the ground. If you don't like ginger, leave it out. Thicken up the sauce with a cornstarch mixture (2 Tbsp water + 1 Tbsp cornstarch); mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute). I like to make some stir fry Chinese veggies to go with this. I use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.
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