APPLEBEE'S CRISPY ORANGE CHICKEN BOWL
Make and share this Applebee's Crispy Orange Chicken Bowl recipe from Food.com.
Provided by misury
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
- Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
- Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:.
- 1 teaspoon minced garlic.
- 1 1/2 teaspoons grated orange rind.
- 1 cup orange juice.
- 1/2 cup hoisin sauce.
- Dash cayenne pepper.
- 1/4 cup granulated sugar.
- Salt and pepper to taste.
- Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
- Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.
CRISPY ORANGE CHICKEN WITH FENNEL, AVOCADO AND ORANGE SALAD
Make the salad first and chill. The contrast in temperature makes the salad as do the sweet/hot/creamy/crunchy flavors and textures. A Foster's Farm reciple winner.
Provided by gailanng
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk together orange juice, champagne vinegar, sugar, 1 teaspoon orange zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly whisk in olive oil. Set aside.
- Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Add remaining zest of 1 orange, fennel, avocado and chile to dressing; toss gently and refrigerate while preparing chicken.
- Preheat oven to 200°F Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange.
- In large skillet over medium-high heat, warm oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and saute, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on cooling rack over a cookie sheet in oven to keep warm.
- To serve, place salad on plates. Top each salad with one or two chicken fillets.
Nutrition Facts : Calories 781.8, Fat 42.1, SaturatedFat 7.4, Cholesterol 165.6, Sodium 1763.6, Carbohydrate 63.7, Fiber 9.1, Sugar 6.3, Protein 38.2
CHICKEN & ORANGE SALAD
It's easy to get your five a day with this zesty fresh salad, full of vitamin C, fibre and folic acid.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the beans in a large pan of boiling salted water for 4-5 mins. Cool under cold water and put in a bowl. Finely slice the fennel bulb, cutting away the core.
- Peel and slice the avocado and add to bowl with watercress. Peel the oranges, cut out the segments and add to bowl. Squeeze the rest of the orange juice into a bowl and mix with the olive oil to make a dressing. Toss salad in the dressing, scatter over chicken, then serve.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein, Sodium 0.3 milligram of sodium
ORANGE-AVOCADO CHICKEN SALAD
Orange sections and avocado slices surround this hearty salad, making for a pretty presentation. It's a refreshing summer main dish for both lunch and dinner. -Shelia Garcia, Mantachie, Mississippi
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour., Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture.
Nutrition Facts : Calories 385 calories, Fat 28g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 577mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein.
ORANGE, FENNEL, AND AVOCADO SALAD
Categories Salad Fruit Vegetable Side Vegetarian Quick & Easy Orange Avocado Fennel Fall Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
- Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.
CRISPY ORANGE CHICKEN
I often cook "Crispy Orange Chicken" for my American friends. It always turned out so good and everyone loved it!
Provided by RuPei
Categories Chicken Thigh & Leg
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
- Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
- Preheat oven to 400°F.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
- Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
- Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
- Pour orange mixture over chicken thighs.
- Use sliced orange, parsley (or cilantro) for garnish.
- Serve immediately.
Nutrition Facts : Calories 352.1, Fat 20.2, SaturatedFat 5.6, Cholesterol 110.5, Sodium 102, Carbohydrate 18.9, Fiber 1.9, Sugar 14.9, Protein 23.5
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