BEV'S ORANGE CHICKEN
I got this recipe from a co-worker. This has to be one of the easiest recipes ever. Chicken is roasted in a flavorful orange sauce. It is great with chicken thighs or breasts, bone-in or not. You can't go wrong!
Provided by JANET D
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
- Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 5.7 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 2.7 g, Sodium 475.2 mg, Sugar 2.8 g
BEV'S SWEET & SPICY ORANGE CHICKEN - SUGAR FREE
"A DELICIOUS guilt-free version of the popular Chinese dish called 'Orange Chicken'. Using just ONE skillet, it's very EASY and FAST in preparation, but huge in flavor! A yummy balance of sweet and spicy with a little 'kick' to send the dish over-the-top! It was created by using sugar-free ingredients, but it can just as easily...
Provided by Beverly Walker
Categories Chicken
Time 35m
Number Of Ingredients 21
Steps:
- 1. * Bev's Tips: Have ALL the ingredients and prep of veggies ready before starting to cook! The cooking of most ingredients will be done in BATCHES before proceeding with each following step! Looks like a long list of steps, but each one goes QUICKLY!
- 2. Prepare the orange sauce in a small bowl; set aside.
- 3. Season the chicken strips with salt & fresh pepper. Sprinkle the chicken strips with a light dredging of flour.
- 4. Pour approximately 2 teaspoons of oil in the center of a large non-stick skillet. Heat on MED-HI until oil becomes HOT.
- 5. Working in at least 3 batches (so as NOT to overcrowd the skillet and create steamed chicken), briefly stir-fry the 1st batch of chicken in a hot, undisturbed skillet for a minute or so, to attain a nice golden brown crust. Turn chicken and repeat on the second side. Brown chicken on both sides to achieve a lightly golden crust, WITHOUT cooking the chicken through. Remove the browned chicken to a platter.
- 6. Repeat by adding an additional small amount of oil to the skillet, letting it become HOT, and proceed browning the 2nd batch, and removing to platter. Repeat for the 3rd batch of chicken. Set platter of chicken aside. The veggies can now be prepared.
- 7. Add approximately 1 Tablespoon of oil to the same skillet, heat on MED-HI until oil becomes HOT. Add onions and bell peppers. Stir-fry for a brief time before adding the snow peas and chestnuts. Cook the veggies only until slightly tender and a 'bite' is left to them. Remove veggies to another platter or bowl, and set aside.
- 8. Add browned chicken back to the same skillet that's been heated until HOT, pouring about half of the orange sauce over it; reserve the rest for later. Quickly stir-fry the chicken and sauce until it caramelizes slightly, being careful not to over-cook! Remove caramelized chicken to the platter and set aside.
- 9. Dissolve bouillon cube in hot water or broth; add the cornstarch and mix to completely incorporate. Pour bouillon mixture in with the remaining orange sauce; mix thoroughly.
- 10. Add the remaining orange sauce with bouillon mixture to the same skillet and cook on MED-HI, stirring constantly until sauce becomes slightly thickened. Combine ALL the ingredients (chicken & veggies) to the thickened sauce and cook only until the dish is heated through.
- 11. Garnish with chopped scallions or green onions. Enjoy over a bed of rice or noodles!!!
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SWEET AND SOUR ORANGE CHICKEN
Tangy sweet and sour chicken with a kick of orange flavor.
Provided by bsims
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 20
Steps:
- Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
- Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
- Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
- Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
- Combine cornstarch and 3 tablespoons water in a small bowl.
- Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 75.2 g, Cholesterol 55.5 mg, Fat 11.5 g, Fiber 1.4 g, Protein 14 g, SaturatedFat 2.3 g, Sodium 481 mg, Sugar 42 g
SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 29
Steps:
- 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.
SPICY ORANGE CHICKEN
Marinate chicken overnight and stir fry with red bell peppers and sugar snap peas for an easy chicken stir-fry.
Provided by By Cheri Liefeld
Categories Entree
Time 8h30m
Yield 4
Number Of Ingredients 12
Steps:
- In small bowl, mix orange peel, orange juice, sherry, hoisin sauce, sesame oil and chili sauce. Pour half of sauce into small freezer container; seal tightly. Place chicken in large freezer plastic bag; add remaining half of sauce (marinade); seal bag. Refrigerate container of sauce and bag of chicken 8 hours or overnight, or freeze up to 2 months.
- If sauce and chicken are frozen, place in refrigerator to thaw overnight.
- Remove chicken from marinade; discard marinade. In wok or 12-inch skillet, heat canola oil over medium-high heat. Add chicken to wok; stir-fry until no longer pink in center.
- Remove chicken from wok. Add bell peppers and peas; cook 1 to 2 minutes. Return chicken to wok; add thawed sauce. In small bowl, mix cornstarch and water until smooth; add to sauce. Cook until sauce is thickened.
Nutrition Facts : ServingSize 1 Serving
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