1 1/2 pounds boneless chicken, cut in 2-inch chunks (I used two very large boneless breasts, may have been closer to 2 pounds)
1/2 cup flour (only 1/3 cup for tracking purposes; the rest is thrown away.)
1/2 an onion, sliced thinly
olive oil, for browning the chicken (1 1/2 tablespoons-ish)
1 scant teaspoon salt
8 oz orange juice (or you could use 6oz OJ concentrate)
3 tablespoons sugar
1 teaspoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
orange zest (optional)
ground ginger (optional)
Use a 4 quart slow cooker for best results.
If using fresh OJ, pour into a pot with the sugar. On medium-high heat, reduce it until syrupy.
Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Put the chicken pieces and onion into the slow cooker.
Combine the orange juice concentrate, sugar, balsamic vinegar, salt, and ketchup. Add orange zest and a hefty sprinkle of ginger, if desired. (Remember to taste test!) Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve with rice and a vegetable.