Ginger Orange Chicken Recipes

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

Steps:

• Place 1 1/2 cups of the water and 1/4 cup chopped ginger in a medium saucepan. Bring it to a boil over medium heat. Reduce the heat to low; simmer 5 minutes. Remove from the heat. Add the remaining 3 cups water, salt, 2 teaspoons orange peel, 1 cup orange juice, 1/2 cup apple juice, honey, thyme and hot pepper sauce; stir well to dissolve. Cool 15 minutes or until room temperature.
• Place the chicken in a 1 gallon resealable plastic bag. Place in a large bowl. Add the brine. Press the bag to remove air; seal. Refrigerate at least 6 hours or up to overnight. Drain; discard brine. Gently pat the chicken dry.
• Meanwhile, heat the oven to 375*F. Place the chicken, breast up, in a heavy shallow roasting pan. In a small bowl, stir together 1 tbls. minced ginger, remaining 2 teaspoons orange peel and butter. With a spatula, loosen skin from the breast and thigh areas. Spread the butter mixture under the skin of chicken over breast and thigh meat. Bake 1 hour 30 minute to 1 hour 45 minutes or until internal temperature reaches 180*F. Place the chicken on a platter; cover loosely with foil. Let stand 10 to 15 minutes.
• Now remove the fat from pan drippings. Add 1/2 cup of water, broth, 1/3 cup orange juice and 1 teaspoons ginger to the roasting pan. Bring to a boil over medium heat, scraping up all the browned bits from the bottom of the pan. In a small bowl, stir together remaining 2 tbls. water and cornstarch; whisk into the sauce. Boil 1 minute or until thickened. Serve sauce with the chicken. Enjoy!

Steps:

• Heat oven to 350°F.
• Blend together all the ingredients except the chicken.
• Brush the breasts all over with the marmalade mixture.
• Place in a baking dish lined with foil (easy cleanup).
• Bake for 20-25 minutes until done, basting every 8 minutes.
• If there is any sauce left, heat, and serve along side the chicken.
• Serve.

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken breast in a single layer, top side up, in a baking dish.
• In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
• Pour over the Chicken.
• Bake for 35 minutes.
• Remove chicken from pan.
• Combine cornstarch with the Splenda and 1/2 cup of water.
• Stir until smooth and then stir into pan juices.
• Put chicken back in pan, top side down in the sauce.
• Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
• Garnish with orange slices and parsley.

Steps:

• For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
• For the broccoli: Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
• For the chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
• To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
• In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
• Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the scallions and white pepper and cook for an additional minute. Serve immediately.

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

Steps:

• Preheat an oven to 400°F
• Cut the lemon into quarters.
• Rub the outside of the chicken with one of the lemon quarters then discard.
• In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
• Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
• Place the chicken on a rack in a roasting pan.
• Sprinkle it with salt and pepper.
• In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
• Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
• Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
• Baste with the citrus juice mixture at least 4 times during cooking.
• Transfer to a serving platter and let rest for 10 to 15 minutes.
• Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

Steps:

• Marinade: Slice chicken breasts in half, to make thin. Gently score down the centre of each side of the breasts and place in a large mixing bowl. Chop the oranges in half, squeezing the juice from two of them into the bowl and added the other 4 halves around the chicken. Add in the garlic and mix around with your hands. Leave overnight in the fridge to marinade.
• Add the chopped carrots and ginger to a frying pan with oil, and fry until golden.
• Take the chicken from the fridge and place on an oiled griddle or griddle pan. Cook each side untill golden.
• Serve the chicken and ginger carrots with rice.

Steps:

• Halve the peppers, remove the ribs and seeds, and cut into strips.
• Using vegetable peeler, remove the rind (orange part only) from the orange.
• Cut the rind into very thin julienne strips about 3 inches long.
• Squeeze the orange.
• Add more frozen juice if necessary to make 3/4 cup.
• In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
• In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
• Remove chicken.
• Add orange rind, garlic and ginger and stir-fry until aromatic.
• Add peppers and stir fry for 2 minutes.
• Add the chili sauce mixture and return the chicken to the wok.
• Cook until the sauce is thickened.

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

Steps:

• Preheat an oven to 350ºF.
• Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
• Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
• Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
• Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.