Shotfromthepoint’s Blog

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Weeknight Chinese Take-Out Orange Chicken…

Posted by Astra on February 10, 2009

I will head to bed tonight remembering that somehow all my kids have to fed dinner tomorrow between the hours of 4-8pm yet not one of them will be home at the same time. 

Here is yet another busy weeknight recipe that is a family favourite, stays warm well, reheats well and makes for great leftovers too!

Chinese Takeout Chicken

8 boneless, skinless chicken thighs, cut into bite-sized chucks tossed with
3 tablespoons flour mixed with 1/4 teaspoon Chinese 5 spice powder.

Place chicken in slow cooker.

Combine 1/3 cup orange marmalade, 1/3 cup hoisin sauce, 2 tablespoons soy sauce, 1/2 teaspoon oriental chili paste, 1/2 teaspoon sesame oil, 1 teaspoon ginger root and a minced garlic clove.

Pour over chicken and stir to coat.  Cover and cook on High for 1/2 hour then turn to Low for 5-6 hours.

Go ahead!  Add some red peppers or snow peas!  Serve over warm rice and garnish will scallions.  

Yes, my kids eat it!

 (Credit for this recipe goes to Bubby although I have made a few alterations)

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