I have seen many variations of this recipe and this one is mine! Be aware that I take a photo of each recipe I make, not steal them off the internet and pretend that it’s what the food is going to look like!
Makes 7 1-cup servings
1 lb. boneless skinless chicken breast
1/2 cup all-purpose flour
3 Tbs. extra virgin olive oil
4 Tbs. Splenda blended brown sugar
3 Tbs. no salt Ketchup
1/2 tsp. ground ginger
1 Tbs. chipotle chili powder
6 oz. frozen 100% orange juice concentrate
1 red bell pepper, cleaned and cut into chunks
1 yellow bell pepper, cleaned and cut into chunks
1 small vidalia onion, sliced (optional)
Cut up chicken into 1″ chunks. Heat oil in frying pan on high heat. Bread chicken chunks in flour and sear in frying pan until outside is browned and crispy. (Chicken does not have to be cooked through, the crockpot will do that for you!)
In crockpot, add all other ingredients. When chicken is done, throw that on top! Mix with a spoon (doesn’t have to be masterful mixing). Cover and cook on high for 4 hours. (If you want a thicker sauce, use cornstarch the last 1/2 hour of cooking).
Serve over your favorite rice or pasta!
Tips: This orange chicken has a very powerful orange flavor! If you’re not that crazy about orange, then make the orange juice according to the can and add 6 oz. prepared orange juice instead.