Healthy Orange Chicken Recipes

Steps:

• Score chicken ( 3 slices into chicken) Season chicken with above seasonings, squeeze 1 lemon and 1 orange over the chicken. Cover and marinate in the fridge for 30 minutes.
• In a pan heat up oil. Add in fresh herbs, garlic, and sliced up lemon, fry for 30 seconds to infuse the oil.
• Add in chicken Rib cage down. Maintain your heat on medium high. Squeeze in 2 Navel oranges on top of chicken. Place oranges face down in pan. Cook on each side for 6 minutes and then flip.
• At the 20 minute mark pour in the brown sugar on top of the chicken and the soy sauce . Continue to flip after every 6 minute mark. After 3o-45 minutes the chicken should be done. Once done squeeze the last orange on top of the chicken and top with chopped green onions to garnish. Serve with asparagus and Sweet potato.

Steps:

• For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
• Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
• Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
• Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
• For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
• Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
• To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

Steps:

• FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
• Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
• Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
• Refrigerate 30 to 60 minutes, but no longer.
• Bring remaining mixture in saucepan to boil over high heat.
• In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
• Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
• Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
• FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
• Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
• Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
• Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
• TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
• Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
• Transfer chicken to large plate lined with paper towels.
• Return oil to 350 degrees and repeat with remaining chicken.
• TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
• Add chicken and gently toss until evenly coated and heated through.
• Serve immediately.

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!