Orange Chicken

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  • 6 chicken breasts, boned and skinned
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • Pepper
  • 8 ounces frozen concentrate orange juice
  • 1 1/2 cups shredded coconut
  • 2 cups orange segments or canned, mandarin oranges
  • 2 green onions, chopped


  1. Put chicken, ginger, salt, pepper and frozen orange juice into slow cooker and cook on LOW 6 hours.
  2. Serve chicken on hot cooked rice on platter.
  3. Top with coconut, orange segments and green onions.
  4. Serve chicken liquid in gravy boat, if desired.

Yield: 6 servings

From the kitchen of Martin James – Copenhagen, Denmark

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