Orange Chicken: From Crock Pot to Stir Fry

Day 1: Orange Chicken, Rice, and Glazed Carrots

Orange Chicken

1 whole chicken
1 large orange, zested and juiced (save rinds)
1/4 C orange juice
1/2 C honey
2 T soy sauce
2 T chopped ginger root
1T sesame seeds

Place the rinds in the chicken cavity. Place the chicken in the slow cooker.
Combine orange zest, orange juice, honey, soy sauce, and ginger root. Pour over the chicken.
Cover. Cook on low for 8 hours. Remove orange rinds and serve.

Rice
You can make your favorite rice; my favorite is Trader Joe’s Basmati Medley. This is how I prepare it:
Brown 1 small onion and 4 cloves of garlic in 2 T. of olive oil. To this add the entire bag of rice and 5 cups of either water or chicken broth. Bring the mixture to a boil, then reduce the heat, cover with a lid and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.

Glazed Carrots
32 oz. carrots
2 T butter
2 T sugar
2 t parsley
pinch of salt
bottled water (you can use sparkling mineral water if you want)
Cut carrots into 1/2 inch thick pieces. Melt butter and glaze sugar in it. Pour some water in until sugar is completely dissolved. Add carrots. Add salt and a little water, constantly stirring carrots. The liquid should always be at a minimum and should be completely dissolved when carrots are “al dente”. To finish, add parsley. Total cooking time: 15 minutes.
After dinner removed chicken meat from bones and cube meat. The chicken bones can be used to make stock. Refrigerate left over rice and carrots in separate bowls.

Day 2: Orange-Ginger Stir Fry Over Rice

2/3 C orange juice
2 t cornstarch
1 – 2 T olive oil
1 T grated ginger root
2 C broccoli flowerets
left over carrots
1 – 2 C cubed chicken
1/4 C sliced almonds or chopped walnuts(optional if there is not much chicken)
left over rice

Mix orange juice and cornstarch in a small bowl. Set aside.

Preheat wok or skillet over high heat. Add oil. Stir fry ginger root in hot oil for 20 – 30 seconds (be careful not to burn). Add broccoli and stir-fry to 4 minutes. Add left over carrots, chicken, and nuts. Stir-fry for 1 minute. Push vegetables and chicken to the side of the pan. Pour sauce in the center of the wok. Stir continuously until thick and bubbly. Mix vegetables and chicken with sauce and stir until completely coated.

Serve over reheated left over rice.

Day 3: Lunch Ideas

Option 1: If you still have some unused chicken add it to a green salad and toss with Asian sesame salad dressing.

Option 2: If you still have leftover rice and chicken. Mix together. Add 2 T almond slivers, 1/4 cup mandarin oranges, and 1-2 chopped green onions. Toss with Asian sesame salad dressing and serve cold.