This little recipe is very tasty and may take some time to gather and prep all the ingredients, but once you get in the habit this one will be a family favorite. This recipe would be a good candidate for car camping and for making over a campfire. Prep all the ingredients needed before packing up for the trip which will make it a simple process once the campsite is reached. No electricity is needed for a thermal cooker only a camp stove or campfire to heat everything up to a boil and simmer.
If packing for camp dinner go ahead and package together with all the dry ingredients except for the corn starch. Keep the cornstarch in a separate bag. The liquid ingredients could be stored in a separate leak-proof container that would be stored in the cooler with the frozen chicken pieces. Also, go ahead and cut up the chicken while at home too which will save even more time and freeze. If your camping spot is 4-5 hours away maybe even make this at home and then while on the way to the campsite, dinner will be cooking away inside the thermal cooker. The orange chicken will continue to cook as you travel to the campground. After camp is set up there will be no cooking needed as everything should be ready. Make some rice or couscous and that is all. Dinner is served! Just think of how relieved everyone will be knowing they will not have to wait for dinner to cook! No more hungry kids or a grumpy spouse! Plus the only thing you need to locate would be plates and eating utensils and something to cook the rice.
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During winter I would recommend placing the thermal cooker inside of some extra insulation like a cooler or an old sleeping bag just to help retain heat. In our popup camper, I use one of those insulated zip bags that looks like a very large lunch box. I believe I got it from when we used to order meat online that was shipped to us frozen. I doubled up two of those bags and it helps to hold in all the heat while the food cooks. I’ve also used an old sleeping bag or blankets. If camping or traveling in a recreational vehicle or van there may be a cabinet or cupboard that would work well too to help retain heat and keep the thermal cooker from tumbling over while traveling. Wouldn’t want everyone smelling the orange chicken way before it’s ready to eat because it tumbled over and spilled. None of the family would be happy campers if that were to happen.
If Orange Chicken is not on the menu for dinner freeze the chicken so that it stays cold and by the time it has thawed out in the cooler it can be used for the next lunch or dinner menu.
Do not forget to take a pot holder or something to lift the cooker out of the thermal cooker container. Even after 4-5 hours, one would be surprised at how much heat can be retained and no one needs to get a burn lifting the pail out of the cooker container.
Enjoy traveling more than ever by making all your meals ahead of time. Package them in separate bags and on the day that meal would be served start early and get everything heated up and into the cooker. These meals do take some thought to get them on their way to cooking early so they are ready in time for lunch, brunch, dinner, or supper.
Happy travels!
Orange Chicken
- 2 boneless (skinless chicken breasts, cut into 1-inch pieces)
- 1/4 teaspoon salt
- dash pepper
- 3 Tablespoons olive oil
- 1 1/2 cups water
- 3 Tablespoons orange juice
- 1/3 cup lemon juice
- 3 Tablespoons rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 Tablespoon grated orange zest
- 1/2 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1 teaspoon minced garlic
- 2 Tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 3 Tablespoons cornstarch
- 2 Tablespoons water
- Add olive oil to the thermal cooker cook pot. Add in chicken and stir to coat with oil. Saute.
- Set aside the water and cornstarch. This will be used after the next step.
- Add all the ingredients (except water and cornstarch) into the cooker pot with the chicken. Mix well and bring to a boil. Boil for 10 minutes.
- Mix water with cornstarch. Add into the cooking pot with the chicken. Stir well and cook for 3-5 minutes.
- Remove from the heat, cover with the cooker lid, and place into your thermal cooker.
- Do not open the cooker until 4-5 hours have passed.
- Be careful when you open your cooker as the ingredients will still be hot. The pot can be heated more at the end before serving if desired.
- Serve with white rice or couscous.
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