Freezer to Crockpot Honey Teriyaki Chicken (Shannon Ireland)

Ingredients:

5-6 Chicken breasts
1/2 C diced onion
2 tsp minced garlic
1/2 C honey
1/4 C ketchup
1/2 C soy sauce
2 TBSP olive oil
1/4 tsp cayenne pepper

add to sauce at the end:

4 tsp cornstarch
1/3 C water

garnish with:

chopped green onion
sesame seeds

Instructions:
Place chicken in a gallon freezer bag. Combine all other ingredients except cornstarch and water, in a bowl and mix well. Pour that into the bag onto the chicken. Seal and freeze.

To cook, empty frozen contents of the bag into crock pot. Cook on low for 6-8 hours or high 4-6 hours. When done, shred the chicken. Combine cornstarch with cold water, mix well, and add to crock pot. Cook in crock pot for another 15-20 minutes. Serve over rice.

Chinese Orange Chicken

 Picture courtesy Damn Deliscious

Ingredients:

1 1/2 - 2 1/2 pounds boneless, skinless chicken breasts cut into 1" chunks (5-6 Breasts)

After cutting up the chicken place it into a gallon size ziplock bag pour 2/3 cup marinade over and place in refrigerator a minimum of 30 minutes. Drain and discard marinade.

Marinade:       

Combine in a heavy sauce pan and take out 2/3 cup and put that into a gallon size Ziplock bag. Heat the remaining marinade til it comes to a boil, add 2 TBSP cornstarch disolved in 2 Tbsp water. Stir frequently until marinade thickens (1-2 minutes), keep warm.

1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3  cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 Tbsp orange zest
1 tsp Sriracha
1/4 tsp ground ginger
1/4 tsp white pepper

Dredging:

Immerse the cut chicken into the eggs. Remove chicken pieces and place into gallon size Ziplock bag, pour in the cornstarch, seal the bag and shake until evenly coated.

2 large eggs, beaten
1 cup cornstarch

Frying:

Heat oil, add enough coated chicken pieces so that the pan isn't crowded, fry until golden, 2-4 minutes. Remove batches from oil and drain on paper towel lined pan. Keep warm.

1 cup vegetable oil

Sprinkle: on top  of cooked chicken when ready to serve.

1/2 tsp sesame seeds
1 green onion, thinly sliced

Serve immediately, 4-6 servings.

Sweet and Sour Sauce

3/4 cup pineapple juice
1/3 cup brown sugar
1/3 cup ketchup
2 tsp soy sauce
3 tbsp cornstarch
3 tbsp water (use to add more liquid as needed, as it cooks it will simmer down and thicken)

Use on pork, chicken, meatballs served over rice.

Yoshida's Orange Teryaki Chicken

1 Cup Yoshida's Gourmet Sauce
1 Cup orange juice (or 3 fresh squeezed oranges)
1 Tbsp garlic (not on original recipe)
6 Tbsp honey
1 can drained mandarin oranges (not on original recipe)
(I may add 1 small can crushed pineapple next time)

Combine and reserve 1 cup sauce.
Marinate chicken 10 minutes. I cut mine into strips to marinate.
Spray skillet and fry chicken until white. Add some of the reserved sauce and thicken with cornstarch if desired.

Serve over warm rice.

Asian Sichuan-style stir-fried chicken w/ peanuts

Marinade
2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake
(I had neither so I used the 2 ingredients on the next line)
1 Tbsp rice wine vinegar and 1 T vermouth cooking white wine
1 tsp cornstarch
1 tsp dark sesame oil (didn't have so I used 1 tsp Jalapeno olive oil)
1 1/2 pounds skinless, boneless chicken breasts cut into bite sized pieces


Mix all ingredients above and set in refrigerator for 20 minutes. While that is marinating make in 2 seperate bowls sauce 1 and sauce 2.

Sauce 1
1 1/4 tsp cornstarch
1 1/2 Tbsp minced fresh ginger or 1 Tbsp dried ginger
1 1/2 Tsp minced garlic (7 cloves) you should probably lessen this some
1 tsp chile paste with garlic or (1/2 tsp chile powder with 1/2 tsp water)

Sauce 2
1/2 cup fat free less sodium chicken broth
2 Tbsp sugar
2 1/2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake (see substitution above)
1 Tbsp Chinese black vinegar or worcestershire sauce

Once sauces are put together set them aside and cook the chicken with marinade for aprox 4 to 7 minutes until thoroughly cooked. Add sauce 1 and heat for 15 seconds and then add sauce 2 . Cook until thickened slightly.

1 1/2 Cup drained sliced water chestnuts
1 Cup sliced green onion tops
3/4 Cup unsalted dry roasted peanuts

2-3 cups long grain rice cooked, serve warm

While the chicken and sauces are cooking chop the onion tops. Add the onion, water chestnuts, and peanuts to the chicken sauce. Cook until warmed and serve over a bed of rice.

1 suggestion I would maybe do a little less of the soy sauce and garlic and maybe add a little water to thin out sauce otherwise it was a good recipie even with my substitutions. (I had no peanuts or waterchestnuts either since my kids won't eat those.)

Orange Chicken

1 1/2 cup water
1 cup brown sugar
1 1/2 Tbsp soy sauce
1/4 cup lemon juice
2 Tbsp orange juice
1/3 cup white rice vinegar
1/4 tsp ginger
1/4 tsp crushed red pepper
1/2 tsp garlic minced
2 Tbsp chopped green onion

3 Tbsp corn starch
2 Tbsp water

Mix all ingredients in sauce pan and cook until a light boil. Add cornstarch and remaining water. Place breaded chicken breasts in a 9 x 13 pan and pour sauce over chicken. Bake at 425 degrees for 20 to 25 min. If sauce thickens too much during baking add some water.

Serve on a bed of white rice.