ORANGE CHICKEN WITH VEGETABLES
This is a mild version of Grace Young's spicy orange chicken, with as much emphasis on vegetables as on chicken.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield Serves three
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and ground Sichuan peppercorns. Stir together well and place within arm's reach of your pan. Combine the broth, vinegar and remaining rice wine or sherry with the remaining teaspoon cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and remaining ginger and stir-fry for no more than 10 seconds. Push the ginger and garlic to the sides of the pan and carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for 1 minute, then add the orange zest and stir-fry for 1 minute, until the chicken is lightly colored but not cooked through. Add the tomatoes and stir-fry 30 seconds, just until the tomatoes begin to collapse. Stir the broth mixture and add to the pan with the spinach (or chard) and scallions. Sprinkle with salt to taste and stir-fry for 1 to 2 minutes, until the chicken is cooked through. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 38 grams, Carbohydrate 13 grams, Fat 56 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 1057 milligrams, Sugar 6 grams, TransFat 0 grams
ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
- Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
- Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
- Add chicken back into pan.
- Serve over cooked veggies.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams
ORANGE CHICKEN STIR-FRY
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Provided by PENNIETHEWOO
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
- Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
- Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g
ORANGE CHICKEN AND VEGGIES
A mild maple marinade seasons the chicken, vegetables and fruit in this summery supper shared by Violet Klause of Onoway, Alberta.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally., Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown.
Nutrition Facts : Calories 320 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 71mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
ORANGE CHICKEN AND VEGGIES WITH RICE
A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Taste of Home Test Kitchen - Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 470mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
ORANGE-BBQ CHICKEN WITH GRILLED VEGETABLES
Try our tasty Orange-BBQ Chicken with Grilled Vegetables. Citrus brings a bright, refreshing tang to our Orange-BBQ Chicken with Grilled Vegetables.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix barbecue sauce, zest and juice until blended.
- Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
- Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.
Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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