Oct 012005
 
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This oriental flavored chicken has a wonderfully rich sauce. Serve it with rice and stir fried vegetables for a memorable meal. The Orange Apricot Freeze recipe below makes a great finish to this meal!
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Recipes

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Servings

6

12

18

24

30

36

Ingredients
Chicken parts (thighs work well)

3-1/2 lbs.

7 lbs.

10-1/2 lbs.

14 lbs.

17-1/2 lbs.

21 lbs.

Vegetable oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Soy sauce (lite or low sodium work fine)

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Brown sugar

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Fresh minced garlic (use only half this amount if you are not freezing it)

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Ground ginger

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Slivered almonds (optional)

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

 

Assembly Directions:
In a large skillet over medium heat, brown the chicken in the oil on both sides. Place the browned chicken parts in a slow cooker. In a bowl, combine the soy sauce, brown sugar, garlic, and ginger. Pour the sauce ingredients over the chicken parts. Cover the slow cooker with a lid and simmer on high power for one hour. Reduce the heat to low and cook about 5 hours longer, or until the meat juices run clear.

Freezing Directions:
Cool thoroughly. Place in a suitable freezer container. Put almonds in a small freezer bag and place with the chicken. Seal and freeze.

Serving Directions:
Thaw. Reheat in slow cooker on low heat until heated throughout, about one hour. Just before serving, gently stir the almonds into the sauce.

Comments:
In my own home, I would set the crock insert right on the table and serve from it, passing a big bowl or rice around to go with it. For company, I would place a layer of rice on a platter, arrange the chicken pieces on the rice and sprinkle a few extra almonds over the top. A few drained mandarin oranges or halved cherry tomatoes make a colorful and easy garnish.

Nutritional Info:
Per Serving: 234 Calories; 15g Fat (57.3% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 974mg Sodium.
Exchanges: 2-1/2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.

 

Nanci Slagle

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