3- Ingredient Orange Chicken Sauce

** I made this Sunday night and I LOVED it!! I love Chinese food as a whole and when we have little money for take out or even just don’t feel like going anywhere, this recipe is perfect!! My 2 year old LOVED this, so it is great for kids as well! Give this a try I promise you will not be disappointed!**


For the Sauce:

1 cup of BBQ sauce (use your favorite kind, I used Sweet Baby Ray’s)

1 cup sweet orange marmalade (use your favorite kind, I just grabbed the store brand)

2 TBS soy sauce

Crispy Chicken:

3-4 chicken breasts, cut into cubes

1 cup of flour or cornstarch

2 eggs

oil ( I used vegetable oil)


In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let simmer for 20 minutes, stirring a few times.

Meanwhile, cut your chicken into cubes. In one bowl beat the 2 eggs, while in the other bowl mix the dry ingredients.

Dip pieces of chicken in the egg and then cover in the flour or cornstarch. Set on a clean plate.

Add a thin layer of oil to a frying pan and turn your stove on medium high heat. Once the oil sizzles, add the chicken to the pan in a single layer. Let it cook for 3-5 minutes per side until it is brown and cooked through.

Set the cooked pieces on a plate covered in paper towels, to let it drain.

Once all the chicken is cooked, add it to the sauce and toss.

Serve over white rice or what ever you want.


**COOK’S NOTES: I did not change too much of this recipe. However, I did stop coating the chicken because it was really taking a while, I did use 4 breasts and I had enough for 2 adults and 1 kid for dinner and enough left over for all of us to have it for lunch the next day. You do not have to bread the chicken if you do not want to, it is still good. **


Garlic Chicken

***I am not sure where I found this recipe, but because it only uses a small amount of brown sugar and you are making boneless, skinless breasts, it is quite the healthy dish. Pair it with a healthy side like steamed veggies or what ever you like. I actually made it with baked potatoes and it was so good!***


4 boneless, skinless chicken breasts

1 TBS olive oil

4 garlic cloves, minced

2 TBS brown sugar

1/2 TBS soy sauce

1/2 tsp. red pepper flakes


Preheat oven to 450 degrees

Cook garlic with the oil on medium heat until softened and fragrant (do not brown) Remove from heat and add in brown sugar, soy sauce, and red pepper flakes.

Put chicken breasts on a foil lined pan and top with the garlic brown sugar mixture.

Bake uncovered 18-22 minutes or until the juices run clear


**Cook’s Notes: My chicken breasts were huge so I sliced them horizontally to make 2 pieces and thinner, so they would cook in the allotted time. This was so yummy even my almost 2 year old loved it! I did cook the garlic and oil on a lower temperature because my stove runs hot and I was prepping everything else while the garlic cooked **

Crock Pot General Tso’s Chicken

g**** I found this on the Internet. Not really sure where it originated from. I LOVE Chinese food! It can be super expensive. I love crock pot meals because it is so easy to just throw the stuff in and let the crock pot do the work! I have not made this yet, but will do so when I have all the ingredients****


2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces

1 cup of corn starch, divided

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1/2 cup sugar

1/2 cup low sodium soy sauce

1/2 cup unsweetened pineapple juice

1/3 cup vinegar (white distilled or apple cider)

4 cloves garlic, minced

1/2 teaspoon cayenne pepper

1/4 teaspoon dried ginger

Green onions, chopped, to top

Rice and broccoli, to serve


Combine 3/4 cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.

Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove chicken and set aside.

In the slow cooker (or crock pot) combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne, stir to mix well.

Add the chicken to the slow cooker and cook on low for 4 hours. Check 20 minutes before serving and make sure the sauce is thick enough. If it is not, take the remaining 1/4 cup of cornstarch and mix it with a 1/4 cup of cold water until a slurry forms. The gently mix it into the chicken and sauce, being careful to not scrape the cornstarch coating off the chicken. Cook for another 20 minutes and serve over rice with broccoli. Top with the chopped green onion.

Slow Cooker Honey Sesame Chicken

** I made this last night and it was a hit with us both. Although I think next time I will add some veggies to it, maybe green beans or those frozen Asian veggies you can get at the store. See my notes for the changes I made to this recipe. **


3 pounds boneless, skinless, chicken thighs

salt and pepper to taste

3/4 cup honey

1/2 cup soy sauce

1/4 cup plus 2 TBS. ketchup

1 TBS canola oil

1  TBS. sesame oil

1  TBS minced or grated fresh ginger root

4 cloves garlic, peeled and minced or pressed

3/4 tsp. crushed red pepper flakes

4 tsp. cornstarch

1/4 cup cold water

Optional Garnishes:

thinly sliced scallions

Sesame seeds

6 cups hot cooked rice, for serving


Very lightly season chicken thighs with salt and pepper and place them in the slow cooker.

Whisk together the honey, soy sauce, ketchup, canola, and sesame oils, ginger, garlic, and pepper flakes in a mixing bowl and pour over chicken thighs. Cover the slow cooker and cook on low for 4 hours or until the chicken is tender and cooked through.

Use tongs or slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the sauce in the slow cooker.

Stir the cornstarch into the water with a fork or a small whisk until dissolved. Whisk the mixture into the sauce in the slow cooker. Cover the slow cooker and turn the heat to high. Let it cook for 15 minutes, it will thicken as it cooks.

Carefully transfer the chicken back into the slow cooker and mix to coat the chicken with the thickened sauce.

Serve the pieces of chicken over hot cooked rice. Spoon sauce over the chicken and garnish with the scallions or sesame seeds.

***** Cooks Tips*****: I used regular thighs. I had the boneless skinless ones on my list, but hubby grabbed the wrong ones and actually it turned out better. Because the bones and skin protect the meat some, it did not dry out as it might have without them. If using regular bone in thighs, before you put the chicken back into the slow cooker, I removed the meat from the bones and the skin. Stir the meat into the sauce before serving. I also think this would be fabulous with Asian veggies added, you can usually find them in the freezer section, I would add them after you thicken the sauce and add the chicken back in. Let them cook on low for about 30 minutes or so to thaw and heat through.

Slow Cooker Beef and Broccoli

** I have made this and it is amazing! I have also made this as chicken and green beans instead of the beef and broccoli and it turned out fabulous. It is an amazingly versatile recipe, so go ahead, mix it up!!**


1 pound beef boneless chuck roast, sliced into thin strips
1 cup of beef consume or beef broth
1/2 cup low sodium soy sauce
1/3 cup of dark brown sugar
1 TBS sesame oil
3 cloves garlic, minced
2 TBS cornstarch
1 bag frozen broccoli florets
White or brown rice, cooked


In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic
Lay the beef strips in the crock pot and pour the sauce over, tossing the strips to coat
Turn the crock pot on low and cook for approximately 6 hours. Don’t cook too long or the beef will shred.
When it is just about done, take 4 TBS of the sauce and whisk in the 2 TBS of cornstarch in a small bowl. Slowly stir this mixture back into the crock pot and add the frozen broccoli. Cook 30 more minutes to heat the broccoli through.
Serve over rice

** When adding the cornstarch you can add as much as needed to get the thickness of the sauce you like. When I made this mine only took 5 hours, so check it often when it gets to that point. If you add the broccoli too early it will get mushy. **

Garlic Brown Sugar Chicken

I find a lot of really great recipes on Facebook. There are many really amazing food blogs out there. I can’t remember who posted this one though. It is an Asian inspired dish and I have made it a few times now. We love it. 


1 tsp black pepper

2 TBS soy sauce

2-3 TBS minced garlic

1/4 cup of 7-up or Sprite- I use a store brand personally and it is just as good

2/3 cup vinegar

1 cup packed brown sugar

1 large chicken, cut into serving pieces



Place chicken in crock pot (slow cooker)

Mix all remaining ingredients and pour over chicken

Cook on low for 6-8 hours

Serve over rice or noodles. You can thicken the sauce with 2 TBS of cornstarch if  you want to.


** In a pinch chicken broth or even vegetable broth can be substituted for the lemon lime soda. I also use chicken breasts and cut them up in thin slices to make it more Asian**