Crock Pot Orange Chicken

Crock Pot Orange Chicken

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!

Crock Pot Orange Chicken
Cook time: 
Total time: 
 
A crock pot version of your favorite Chinese takeout food! Easy for the busy cook, and easy on the budget.
Ingredients
  • 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
Instructions
  1. Coat the chicken pieces in flour and salt mixture. Brown in olive oil over medium-high heat.
  2. 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.

  Crock Pot Orange Chicken

Just mix the ketchup, vinegar, orange juice and brown sugar to create the coating/sauce for your orange chicken.

Crock Pot Orange Chicken

Coat all your chicken pieces in flour

Crock Pot Orange Chicken

Brown the chicken in a little bit of olive oil

Crock Pot Orange Chicken

Place the chicken in the crock pot and pour sauce on top

Chinese Cabbage Ramen Noodle Salad

Chinese Cabbage Ramen Noodle Salad

Can you believe it’s March already?  One of my favorite food events this month is St. Patrick’s Day.  I love homemade Corned Beef Brisket and Cabbage.  It’s been a tradition at our house for years, even though we’re not Irish.  We’re not Asian either, but I love Chinese Cabbage Ramen salad.  It’s another great way to make use of those great deals on cabbage you’ll see all month at the grocery store!  There are so many variations of this recipe.  How do you make it?

Frugal Tips:  Make use of produce that is in season or is being promoted for special event or holiday.  They usually are great deals, or even promoted as loss leaders.  Think of new, creative uses for them.

View the other Cabbage Recipes I’ve made lately, or these ideas from Mommysavers:

Chinese Cabbage Ramen Noodle Salad
 
Great for potlucks and special events.
Ingredients
  • Salad:
  • ½ head cabbage, finely chopped
  • 4 green onions, chopped
  • ½ stick butter
  • 1 pkg. ramen noodles, crumbled (discard the flavor packets)
  • ¼ C. sesame seeds
  • ¼ C. sliced almonds
  • Dressing:
  • 2 Tbsp. peanut butter
  • ½ C. canola oil
  • ⅓ C. sugar
  • ¼ C. rice vinegar
  • 2 Tbsp. soy sauce

Instructions
  1. Preheat oven to 350. Toss together the cabbage and green onions. On a cookie sheet, melt the butter and then place the ramen noodles, sesame seeds and almonds on it. Bake until lightly toasted. Allow to cool.
  2. Meanwhile, mix the peanut butter and canola oil. Heat in the microwave (about 20-30 seconds) if necessary. Combine whisk together the remaining dressing ingredients. Toss the cabbage and onions with the dressing about ½ hour before serving. Add the noodle/sesame/almond topping at the end.