Orange Chicken is what my kids usually order when we eat at Chinese restaurants. By making it at home, we can get our takeout “fix” for less. Plus, by making it in the crock pot it’s even easier.
If I were to make it again (or if I were cooking for a larger group) I’d probably double the batch. This version served our family of four with no leftovers. Now what am I going to eat for lunch today?!
Frugal Tips: Learn how to make copycat versions of your favorite restaurant foods at home. It really does help you fight the temptation of blowing your budget by eating out too often!
- 4 boneless chicken breasts, cut into 1″ pieces
- ½ C. flour
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. balsamic vinegar
- 3 Tbsp. ketchup
- 6 oz. frozen orange juice concentrate (half the can), thawed
- 4 Tbsp. brown sugar
- Coat the chicken pieces in flour and salt mixture. Brown in olive oil over medium-high heat.
- Meanwhile, combine orange juice, vinegar, ketchup and brown sugar. Place browned chicken in bottom of crock pot, then pour orange mixture over it. Cook on low for 6-8 hours or high for 4 hours. Serve over rice.
Just mix the ketchup, vinegar, orange juice and brown sugar to create the coating/sauce for your orange chicken.
Coat all your chicken pieces in flour
Brown the chicken in a little bit of olive oil
Place the chicken in the crock pot and pour sauce on top