Orange Chicken & Fried Rice (Meal Prep Series)
Serves | 10-12
Ingredients:
4 lb chicken thighs, diced into bite-sized pieces
1 1⁄2 c orange juice, divided Juice of 2 limes
1⁄4 c soy sauce or coconut aminos 2 tbsp honey
2 tbsp minced garlic or 2 tsp garlic powder
1 tsp ground ginger
1 tsp onion powder
1 tsp red pepper flakes
Optional Garnishes: sliced green onions, black or white sesame seeds, orange zest
Veggies & Rice:
3 c frozen mixed vegetables 2 c rice, uncooked
10 eggs
Thickener:
2 tbsp cornstarch or tapioca starch + 2 tbsp water
Directions:
Add diced chicken thighs, 1 c orange juice, lime juice, soy sauce, honey, garlic or garlic powder, ginger, onion powder, and chili flakes to a crockpot. Cover and cook on low for 4–5 hours or high for 2– 3 hours, or until chicken is cooked through and tender.
Once cooked, remove all the liquid from the crockpot. If easier, remove the chicken first and transfer the liquid to a pot or pan. Add 1⁄2 c orange juice. Bring the liquid to a boil over medium-high heat, Combine the thickener ingredients, and add to the pot slowly, stirring, until it thickens to your desired consistency.
Soft scramble eggs and cook the rice according to package instructions. Set aside.
Add the scrambled eggs, chicken, frozen vegetable blend, and cooked rice into the crockpot with the thickened sauce and combine ingredients. Season with salt to taste.
Portion into containers, garnish, cool completely, label, and freeze.
