Orange Chicken

My hubby and I have been fans of Panda Express orange chicken for YEARS!!! How can you not love that stuff right?? I know, its totally bad for you, not real “orange”, but still….its yummy. Well, this recipe is not that haha, this recipe resembles the orange chicken you would order in a Chinese restaurant. Don’t get me wrong, this is quite yummy and full of flavor, but don’t make this thinking it is Panda Express. We made it thinking it was, and were surprised when it didn’t taste anything like it haha, but in the end, we were quite pleased with it because it was full of flavor and the chicken was quite tender. I made some fried rice with this and it was the perfect dinner!!


4 boneless, skinless chicken breasts, cubed
1/3 cup flour
Olive Oil
1/2 tbsp salt
1 tsp Balsamic Vinegar
3 tbsp ketchup
6 oz frozen orange juice concentrate
4 tbsp brown sugar


In a bowl, mix together the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a different small bowl. Cover the chicken with the flour and shake off any excess.
Pour a small amount of olive oil in a pan and cook chicken until all chicken is browned. It does not need to be fully cooked as the chicken is going into your slow cooker.
After the chicken is browned, place in slow cooker and cover with orange juice mixture. Stir and place lid on top. Cook on low 5-6 hours or high 2-3 hours. Serve warm.

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  1. Kristin says:

    Sure! It may alter the flavor slightly, but it will still turn out yummy!! I would try the white vinegar over the apple cider personally, but completely up to you, 🙂

  2. Andrev says:

    My family of four enjoyed. I made this exactly as described and served it over brown Bamsati rice. Fabulous! I will make again a double for left overs and make more sauce to flavor the rice.

  3. Joy says:

    I’ve been looking at your chicken recipes and have been drooling! Your recipes sound amazing and I absolutely will try some of them. Please add me to your mailing list.

  4. Rose says:

    This was very good. My husband wants it again and made the same way.
    Since the chicken was cut into chunks, I only fried enough to cook off the flour; added some salt free Mrs. dash garlic seasoning and black pepper; added to crock pot w/sauce and cooked on low for 3 hours, then set on warm setting for about 45 minutes. Was excellent. Served over white rice with mandarin oranges to complete the meal.

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