G-F Slow Cooker Orange Chicken

G-F Slow Cooker Orange Chicken

This is another successful T.R.T.  (trial recipe test.)  I found it on pinterest, yet as I try to follow the recipe to the original post, I am unsuccessful!  Whomever created the original recipe, Thanks!  I modified it by adding more spice and using corn starch to make it G-F.  And I can't wait to see how it turns out.  I'm so hungry for Chinese!!!

 

Ingredients:

• 1 full boneless chicken breast, chopped into small chunks (I used two large half-breasts.)
• 1/3 cup g-f flour  ( I used corn starch this time--but I hear bean flour works well.)
• olive oil
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 3 tablespoon ketsup
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ginger root, grated (I used bottled.)
• 1/4 cup orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 1/4 cup  brown sugar

 In a bowl, mix the orange juice, brown sugar, vinegar, salt, ginger, garlic and ketchup.  Place the starch/flour into a flat bottomed bowl--drop in the breast chunks in the starch and shake to coat.

Heat a small amount of olive oil in a skillet and brown the dredged chicken on medium/hot--not to cook thoroughly but only to sear the exterior.  Place it into the crock pot, cover with the sauce mixture.

Cook on low for 5-6 hours or on high for 2 to 3 hours.  Serve over rice and add vegetables if preferred.


Reality Bite:  The guys loved it and didn't want to leave any for me to photograph, but under threat of exsanguination... (more home school vocab. study.)


Next time I'm using bean flour.  Indian Cuisine is rife with foods deep-fried with gram flour (chickpea).