Ginger Orange Chicken Crockpot And Paleo Recipes
ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
GINGER-ORANGE CHICKEN, CROCKPOT AND PALEO
Created by my husband and co-chef, Jim when we wanted an easy Sunday night recipe with a hint of our old home - Thailand.
Provided by Ex-Pat Mama
Categories Chicken
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken in the crockpot.
- Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.).
- After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
- To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
- Serve with cauliflower rice and pour your delicious sauce over all.
Nutrition Facts : Calories 366.3, Fat 23.4, SaturatedFat 6.7, Cholesterol 106.9, Sodium 682.6, Carbohydrate 12.2, Fiber 2.6, Sugar 9.4, Protein 26.3
COCONUT GINGER CHICKEN IN THE CROCK POT (PALEO)
Make and share this Coconut Ginger Chicken in the Crock Pot (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories One Dish Meal
Time 4h30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine ingredients from the spice blend together and set aside.
- In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
- In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
- Move aromatics to one side of the skillet and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and remaining spices/juices to the crock pot.
- Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
- Place the slow cooker in the base and cook on low for 4 hours.
- After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
- Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.
Nutrition Facts : Calories 958.8, Fat 57.8, SaturatedFat 33.9, Cholesterol 169.4, Sodium 616.9, Carbohydrate 76, Fiber 0.8, Sugar 71.7, Protein 34.8
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