I’ve survived 16 winters in the South, now. And I’m not sure if I’m just getting more and more used to them, or if they’re getting milder each and every year.
Now, don’t get me wrong, we still get a few big “milk and bread” storms. But, Old Man Winter’s been fooling us these last few years, completely bypassing the holidays (when snow would be much more appreciated, thank you very much). And instead, hitting us up in February… at least when it comes to snow.
So, today is one of those days where the fluffy white snow blankets the entire city, and my beloved cardinals, (whom have come to be known as Penelope, for the females and Raphael, for the males) line the snow-capped trees. Waiting for their turn to swoop down to our feeders to stock up. Similar to the lines of people trying to get through the checkout yesterday at my local Harris Teeter. You see, in the South, when a big one’s about to hit, you’ll know it’s really serious when folks are swooping in on the milk and bread aisles to stock up. Well those, and the frozen pizza and beer aisles. One can never be too prepared.
As for me? I hit my own freezer. A perk of knowing how to shop smart, and stock up when things are on sale… for a rainy (or snowy) day.
I had orange juice concentrate and frozen chicken, and I immediately thought orange chicken. But I wanted to do it a lot healthier. Without the extra calories from frying it in oil, and with the simplicity of throwing it all in the crock pot. Plus, in shredded form, this dish becomes versatile enough to use over rice or salads. Or even stuffed in egg roll wrappers or used on a sandwich.
So, how did it come out? Delicious! It was light and fresh, with all the flavors of orange chicken, but without all those sticky, overly sweet and fried calories.
Skinny Orange Sesame Crock Pot Chicken
6 boneless, skinless chicken breasts
1/2 large onion, rough chopped
2 cloves garlic, minced
8 oz. orange juice concentrate, defrosted
1/4 c. honey
1/4 c. soy sauce
2 Tblsp. sweet chili sauce (I use Frank’s)
1/2 tsp. ground ginger
Salt and pepper as desired
Sesame seeds for garnish
Spray a crock pot with non-stick spray. Lay in chicken breasts and top with chopped onions and minced garlic. In a bowl, combine the OJ concentrate, honey, soy sauce, chili sauce and ginger. Pour over chicken. Put the lid on the chicken and cook on low for 4 hours. Once the chicken is tender and cooked through, removed the chicken to a bowl and shred. Then return to the crock pot and stir to re-coat with sauce. Season with salt and pepper if needed, and garnish with sesame seeds when serving.
Serves 4-6
Source: dandeliongreensblog.com (defunct blog)
