The Frugal Kitchen: Crockpot Orange Chicken

With school and sports having started up again I am finding myself using my crockpot much more often.  Here is an orange chicken recipe that has two variations; one for everyday and one for more special occasions.

INGREDIENTS

one or two skinless chicken thighs per person
 10 ounces orange juice
1/2 - 1 tsp salt or soy sauce
hot sauce or red pepper flakes to taste
1 Tbsp sesame oil
2 cloves of garlic minced
1/2 tsp dried ginger or one inch of fresh ginger, finely minced
1/2 - 3/4 cup orange marmalade
2 Tbsp corn starch
2 Tbsp water

SPECIAL OCCASION INSTRUCTIONS

Remove skin and bones from chicken thighs, then cut into 1 inch pieces.  Dredge in additional corn starch.  In a small amount of oil fry the chicken on all sides until browned.  Place in crock pot, then continue with general instructions.

GENERAL INSTRUCTIONS

Place chicken thighs in crockpot.  In a small bowl mix orange juice, salt/soy sauce, hot sauce/red pepper, sesame oil, garlic, and ginger.  Pour over the chicken.  Cook on high for 3 or 4 hours; or on low for eight.  Remove bones from chicken thighs and pull apart with fork.  Mix corn starch and water together, then mix into juice.  Add orange marmalade and pulled chicken.  Cook for 1/2 hour until sauce is thickened.  Add the sections from an orange.  Serve over rice.

Place chicken and orange juice mixture in crockpot

Make sure that you adjust the seasonings before serving.  Add more hot sauce, salt/soy sauce or marmalade if necessary.

I hope you enjoy this easy recipe.

God bless,
Pam

The Frugal Kitchen: Crockpot Lemon Chicken

A simple, fast and frugal (low fat too) chicken dish that can be adapted to your family's tastes.

INGREDIENTS

3-4 boneless, skinless chicken thighs
1/4 cup chicken stock
1 tsp. soy sauce
1 tsp. rice wine vinegar
2 tsp. finely grated ginger root
1 large or 2 small garlic cloves, sliced thinly
1 Tbsp. honey
2 Tbsp. lemon juice
1 tsp. hot sauce
1 lemon, sliced
1 Tbsp. corn starch
1 Tbsp. water
Cooked rice


INSTRUCTIONS

Add stock, soy sauce, wine vinegar, ginger, garlic, honey, lemon juice and hot sauce to bottom of crock pot.  Lay chicken thighs on liquid and cook on high for 4 hours.  Turn crock pot to low setting, lay lemon slices over the chicken and cook for 1/2 hour.  Mix starch and water together and mix into liquid in crockpot.  Continue to cook on low for another 1/2 hour.  Shred chicken into bit sized pieces.  Serve over cooked rice.  Garnish with more lemon slices or chopped chives.  This recipe will serve 3-4 people and can be doubled or tripled.  Add more lemon juice or hot sauce according to taste.

Enjoy!

God bless,
Pam

The Frugal Kitchen: Crockpot Cashew Chicken

A flavorful Chinese dinner that can be prepared in advance, then cooked in the crockpot.

INGREDIENTS

2lbs boneless skinless chicken thighs cut into bite sized pieces
1/4 cup all purpose flour
1/2 tsp black pepper
3-4 Tbsp canola oil
1/4 cup soy sauce or Bragg's Aminos
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar or more to taste
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and pepper and use to coat chicken pieces.  Heat skillet to medium high.  Brown chicken in hot oil on both sides.  Place chicken in crockpot.  Combine the soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a bowl; pour over chicken.  Add chicken broth or water until liquid is at least halfway up the sides of the chicken.  Cook on low for at least 4 hours.  Add more liquid if needed.  Serve over rice with green onion slices or cilantro for garnish.

Enjoy!  This should serve four people.

God bless,
Pam