Orange Chicken: From Crock Pot to Stir Fry

Here is a multi-day cooking strategy using chicken and rice in different recipes. On Day one, I make Orange chicken in a Crock-Pot, and I make Basmati Rice in an Instant Pot. I save the leftovers and the next day, I use them to create an Orange Chicken Stir Fry to serve over the leftover rice.

Both of these recipes call for grated ginger. I can never use up ginger before it goes bad, so I store it in the freezer. It is easier to grate ginger when frozen. Just peel the outer skin and grate – it will produce a fine grate, without any stringiness when frozen.

Day 1: Orange Chicken, Rice, and Glazed Carrots

Orange Chicken Recipe

Ingredients:

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

Directions:

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

Rice – My favorite way to make rice is in an Instant Pot. Here is my Instant Pot Basmati Rice Recipe.

Glazed Carrots Recipe – Here is a simple recipe for Glazed Carrots with Parsley.

After dinner I removed chicken meat from bones and cubed the meat. The chicken bones can be used to make stock. Refrigerate left over rice and carrots in separate bowls.

When I refrigerate leftover meat, I try to keep as much of the juices and glaze as possible. This creates a flavorful base for the next meal. I skim a tablespoon or two of fat from the top of the leftover liquids from the Orange Sesame Chicken and use it to sauté the onions, however, you may use oil instead. 🙂

Day 2: Orange-Ginger Stir Fry Recipe Over Rice

Ingredients:

• 2/3 cup orange juice
• 2 teaspoon cornstarch
• 1 – 2 Tablespoon olive oil
• 1 Tablespoon grated ginger root
• 2 cup green beans or broccoli flowerets
• leftover carrots
• 2 cups cubed chicken
• 1/4 cup sliced almonds or chopped walnuts(optional if there is not much chicken)
• left over rice

Directions:

1. Mix orange juice and cornstarch in a small bowl. Set aside.
2. Preheat wok or skillet over high heat.
3. Add oil.
4. Stir fry ginger root in hot oil for 20 – 30 seconds (be careful not to burn).
5. Add broccoli and stir-fry to 4 minutes.
6. Add left over carrots, chicken, and nuts. Stir-fry for 1 minute.
7. Push vegetables and chicken to the side of the pan. Pour sauce in the center of the wok. Stir continuously until thick and bubbly.
8. Mix vegetables and chicken with sauce and stir until completely coated.
9. Serve 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 Tablespoons almond slivers, 1/4 cup mandarin oranges, and 1-2 chopped green onions. Toss with Asian sesame salad dressing and serve cold..