Kraft Food's quarterly recipe magazine becomes my 2nd bible every time a new one comes in the mail. I highly recommend it. But then, you'd have most of my best recipes.... ;) This is a combination of two of their recipes. I adjusted it for the crock pot, but kinda over cooked parts of the chicken. In order to avoid that, flip your chicken every couple of hours.
1 can (11 oz) mandarin oranges
1/4 C orange juice
1/8 C orange juice concentrate
1/4 C Asian toasted sesame dressing
2 tbsp soy sauce
2 tbsp sugar
1/2 tsp crushed red pepper
1 lb boneless skinless chicken thighs or breasts
1 tbsp ginger or minced gingerroot
1 clove garlic, minced
1 large red bell pepper, cut into bite sized pieces
Crock pot version:
Place chicken in a large crock pot. Add red bell peppers. Mix remaining ingredients except oranges in a separate bowl and slowly add to the crock pot. Cook on low for 6-8 hours, turning the chicken every couple of hours. Add oranges for last 30 minutes of cook time. Serve over rice with stir fry vegetables.
Stove:
Mix orange juice concentrate, dressing, soy sauce, sugar and crushed pepper. Cut chicken into bite size pieces and cook in a skillet on high heat for 5-6 minutes or until done, stirring frequently. Add ginger and garlic; cook and stir on medium- high heat 2 minutes. Add red peppers; cook 2 minutes or until crisp-tender, stirring frequently. Transfer to a bowl; cover to keep warm.
Add dressing mixture to skillet; cook and stir 1-2 minutes or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 minutes or until heated through. Stir in oranges; spoon onto platter. Serve over rice with stir fry vegetables.
