Ginger Orange Chicken Crockpot And Paleo Recipes

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GINGER ORANGE CHICKEN



Ginger Orange Chicken image

This is a very good Ginger Orange Chicken. It is a Diabetic Recipe. My DH is a diabetic. The recipe comes from Lifescan.

Provided by Barb G.

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, skinless
3/4 cup orange juice
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon Splenda sugar substitute
1 tablespoon gingerroot, grated
1 1/2 tablespoons cornstarch
1 orange, sliced
2 tablespoons parsley, snipped

Steps:

  • Preheat oven to 350 degrees.
  • Arrange chicken breast in a single layer, top side up, in a baking dish.
  • In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
  • Pour over the Chicken.
  • Bake for 35 minutes.
  • Remove chicken from pan.
  • Combine cornstarch with the Splenda and 1/2 cup of water.
  • Stir until smooth and then stir into pan juices.
  • Put chicken back in pan, top side down in the sauce.
  • Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
  • Garnish with orange slices and parsley.

SLOW-COOKER ORANGE SESAME CHICKEN



Slow-Cooker Orange Sesame Chicken image

An Asian-inspired crockpot recipe with sweet and tangy flavors that are better than takeout, served over cauliflower rice for an easy paleo dinner.

Provided by Brianne @ Cupcakes & Kale Chips

Time 12h35m

Number Of Ingredients 15

2 1/2 pounds skinless (boneless chicken breasts or thighs, cut into 1-inch pieces)
1 teaspoon sea salt or kosher salt
1/2 medium onion (thinly sliced)
3 cloves garlic (minced)
1- inch knob of fresh ginger (minced or grated)
2 oranges (zest and juice)
Juice from 1 large lemon
2 Tablespoons sesame oil (divided)
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes (can add more if you would like it spicier)
1/3 cup honey
1/3 cup coconut aminos
2 Tablespoons tapioca flour
1 Tablespoon toasted sesame seeds
Cauliflower Rice (for serving)

Steps:

  • *See Note for Instant Pot preparation
  • Place the chicken in a 4-quart slow cooker. Sprinkle with salt and toss to coat evenly.
  • Add the onions, garlic, ginger, 2 teaspoons of the orange zest, half of the lemon juice, 1 Tablespoon of the sesame oil, black pepper, and red pepper flakes, and stir.
  • Cover and cook on low for 5-6 hours or until this chicken is tender.
  • Remove the chicken from the slow cooker with a slotted spoon or tongs, or drain the slow cooker through a mesh strainer, reserving the liquid. Return the chicken to the slow cooker to keep warm.
  • Transfer the liquid to a skillet, and add the honey, coconut aminos, the remaining orange zest, juice from both oranges, the remaining lemon juice, and 1 Tablespoon sesame oil. Whisk in the tapioca flour until no lumps remain.
  • Bring the mixture to a boil, reduce heat to medium and boil for about 15 minutes, or until the mixture is thick enough to coat the back of a spoon. Adjust to taste with more honey or salt, if desired.
  • Pout the sauce over the chicken in the slow cooker, and if needed, cook on high for 10-15 minutes to warm it up.
  • Serve the chicken over cauliflower rice and sprinkle with sesame seeds.

GINGER-ORANGE CHICKEN, CROCKPOT AND PALEO



Ginger-Orange Chicken, Crockpot and Paleo image

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

2 lbs whole chickens, any size will do as long as it fits in your crockpot
1/2 inch ginger, peeled and cut into chunks
1 garlic clove, peeled and smashed
2 large oranges, one juiced and one peeled and sliced
1 tomatoes, quartered
1 chili
1 teaspoon sea salt

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

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