Tuesday, August 6, 2013

Take-Out at Home: Crock Pot Orange Chicken + Crock Pot Broccoli Fried Rice

This might be our new favorite meal. Somehow I managed to make Chinese take-out at home. I don't even know how this happened, but I am more than happy to share my methods. One of the best things about these recipes is that they do not *need* to cook slow all day, and you can cook them on high in a much shorter timeframe if you decide to make them midday. Love that.

I made the rice one night for dinner, alongside some corn on the cob, and it was a perfect summer veggie meal! The next night I made the chicken, and served it on top of the leftover rice which I heated up in my frying pan with just a hint of veggie oil. This was so good, and I highly recommend you give it a go if you are craving take-out, but don't feel like leaving your house. I am also working on a revamp of this recipe using tofu!

Crock Pot Broccoli Fried Rice

2 c. fully cooked rice (it can be leftovers, or you can make some right now!)
3 Tbs. butter
2 Tbs. soy sauce
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
1/4 tsp. salt
small diced onion
2 carrots, chopped
1 c. frozen peas
2 c. frozen broccoli
1 egg

Add all ingredients into the crock-pot, and stir together to incorporate the egg. Cook on high for 2 to 3 hours, or on low for 3 to 4 hours. Seve with extra soy sauce, Sriracha, or sweet and sour sauce!

Crock Pot Orange Chicken

1 1/2 pounds boneless skinless chicken breast, cut into 1" chunks
1/2 c. baking mix (see my recipe below, or use one that you like)
olive oil for frying
1 tsp. salt
1/2 tsp. black pepper
6 oz. defrosted orange juice concentrate (about 1/2 a can, low or no pulp)
3 Tbs. brown sugar
1 tsp. balsamic vinegar
3 Tbs. ketchup

Heat up some olive oil in a skillet - I usually use enough just to coat the pan. Dredge the chicken pieces in the baking mix. Fry chicken on all sides until slightly browned. Do not worry about cooking the chicken through - just get a bit of color on the pieces. Put the chicken pieces into the bottom of the crock pot. 

In a medium bowl, combine all of the other ingredients and whisk together. Check for seasoning and add more salt or brown sugar as you feel necessary. Pour sauce over chicken pieces. Cook on high for 3 hours or on low for 5. Serve over rice with sesame seeds!

Baking Mix

4 c. all-purpose flour
2 Tbs. sugar
1 Tbs. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Combine all ingredients. This mix will keep in a sealed container in your pantry for about 3 months. 


  1. Replies
    1. It totally works. I was dubious, but seriously - the chicken is so good.