Wednesday, April 29, 2015

Slow Cooker Oriental Orange Dinner

Photo courtesy the Cooking Corner.
     Asian appetizers were the theme of a recent party and since I had leftover ingredients, I decided to make use of what was on hand. I had snagged some turkey cutlets on sale, so I substituted them for chicken and came up with an interesting approach to a classic Asian flavor combination.
    This is an easy slow cooker dish that's served over rice to make a flavor-filled dinner.

Slow Cooker Oriental Orange Dinner
1/2 cup chicken broth
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup ketchup
1/8 cup Dijon mustard
1 T. brown sugar
1 T. rice vinegar
1 T. soy sauce
1 tsp. ground ginger
1/2 tsp. garlic powder or 1 clove garlic, minced
1 T. honey
1/4 tsp sesame oil

Meat base
1 to 1-1/2 lb. turkey cutlets, cut in 3/4 inch chunks
1/4 cup cornstarch
salt and pepper
3 bell peppers, any color, but red, yellow and green preferred, cut in 1/2-inch chunks
1 small onion, sliced in thin strips
1/2 tsp. crushed red pepper
1/2 tsp. dried cilantro, as garnish
1 cup cooked rice

Combine all sauce ingredients in a small bowl and mix well. Set aside.

In slow cooker place turkey chunks, onion and peppers. Mix in cornstarch and salt and pepper. Stir to coat well. Sprinkle crushed red pepper flake on top.

Pour sauce over top meat and cook on low 4 hours.

Serve over cooked rice and sprinkle with cilantro. Makes 6 servings.


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