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Sally's Kitchen Recipes

Orange Chicken American Style
Sally Strackbein

1 T olive oil
4 chicken thighs
1 medium onion, chopped
1/2 cup frozen orange juice concentrate
1 1/2 cups water
1 T brown sugar
1 T rice vinegar
handful of dry fruit (apricots are good)

Put oil, chicken and onion in the rice cooker pan. Turn on the cooker to cook. Turn the chicken several times until it is golden brown. Add the orange juice concentrate, the brown sugar, the vinegar and the water. Cut the dry fruit into fourths and add to the pot. Cook for about 45 minutes. Turn a few times while cooking.

Cut a piece of chicken. It is done if the juice flows clear. If it is red, the chicken needs to cook more.

If you have leftover rice, you can steam it on a top steamer rack for a minute or so. If you don’t have leftover rice, you can add 2 cups of dry rice and 2 1/2 cups of water to the mixture.


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