Orange Chicken (Take Out-FakeOut)

Wow, has it really been almost a month since I've posted?  Goodness. I think I announced it, but in case I didn't, this month of January is my very first month to be working officially from home.  At first I was concerned I'd be easily distracted so I've purposefully stayed off my blog (which I used to compose while at work).  But I've discovered I tend to lean more towards the "workaholic" side and so even phone calls to my family this month have been non-existent (sorry Mom!)  While I don't necessarily intend to cut back on my zeal for letting my work consume my day, I will have to find a happy balance between doing a lot of good and hard work, and having recoup time.  I've been heavily into couponing and am reaping good results.  I only allow $200 a month for groceries at our house (including household cleaners and makeup/beauty items as well).  It's tight, but I've been sticking to it!  Coupons have helped. I mainly follow this site and it's been wonderful: http://www.couponcloset.net/   It's been fun watching the register total almost $100, and then walk away only paying $40 or less because I had coupons.  Some week's shopping trips are better than others and I'm learning along the way.

Last night I made a good meal, it was a version of "Fake takeout Orange Chicken".  I really liked it.  Blake and I both thought it needed more sugar though, but I'd start with the amount listed here and slowly add to taste at the end if you don't think it's sweet enough.


Chinese Orange Chicken-"Fake Take Out"

• 1 and a half lbs thawed chicken
• 1/2 cup flour (to just coat chicken pieces)
• 1 T kosher salt, (use less if you're using table salt)
• 6 oz (1/2 can) frozen orange juice concentrate, thawed (can also use lemonade concentrate!)
• 3 Tbsp brown sugar
• 1 tsp balsamic vinegar
• 3 Tbsp ketchup
• olive oil or pam for browning chicken
• 1 tsp red pepper flakes

The Directions:

--cut chicken into medium sized chunks

--put flour and salt in a bowl, dredge chicken and shake off excess

--brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just lightly brown the outside to give it texture).

--place into crockpot

--mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces

--cover and cook on high for 3-4 hours, low for 6-7hours

--Serve over rice, drizzle with remaining sauce.

I will make this again!  I didn't like the preparation time, about 20 min or more, but, it was worth it and gave me a fix for my Chinese Food cravings.  It was good as leftovers for lunch also.