ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
ORANGE JUICE CHICKEN
This is the perfect quick and easy healthy chicken recipe! The orange juice sauce is the best!
Provided by Sherrie M.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
- Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
- Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 46.4 g, Cholesterol 83.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 28.9 g, SaturatedFat 4.1 g, Sodium 314.7 mg, Sugar 38.1 g
ORANGE CHICKEN STIR-FRY
My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
Nutrition Facts : Calories 277 calories, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
ORANGE ONION CHICKEN
Folks really enjoy this tasty chicken, It's a light, refreshing dinner that appeals to all palates.-Alcy Thorne, Los Molinos, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, brown chicken in oil; drain. Add 1 cup water, orange juice, onion, broth and ginger. Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken; keep warm. , Mix cornstarch with remaining water; stir into skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Add the orange sections and heat through. Serve over the chicken.
Nutrition Facts : Calories 239 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CHINESE ORANGE CHICKEN
Provided by Genevieve Ko
Categories Chicken Fry Quick & Easy Dinner Orange Soy Sauce Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Start the chicken:
- In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
- Make the orange sauce:
- Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
- Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
- In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
- Fry the chicken:
- Line a large rimmed baking sheet with paper towels.
- In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
- Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
- To serve:
- Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
STOVE TOP SWEET CITRUS CHICKEN
That age-old question of how to make chicken breasts exciting? Answered-right here in this citrus-kissed, stuffing-topped casserole.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish. Mix juice, sugar and butter until blended; pour over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 540 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 15 g, Protein 28 g
ORANGE SPICED CHICKEN
Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!
Provided by Amanda
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
- Bake in the preheated oven for 45 minutes, basting often.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 13.7 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 0.4 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 1952.3 mg, Sugar 8.1 g
TENDER ORANGE JUICE CHICKEN
What a great way to get a summer evening started. Let the marindae sit with the chicken overnight for best results. The orange juice and the beer make the chicken REALLY tender. Its an easy thing to mix up in the morning for dinner that night!
Provided by Aimchick
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts in a sealable plastic bag.
- Add all other ingredients and marinade over night.
- Grill over medium high heat to your liking!
Nutrition Facts : Calories 152.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.8, Carbohydrate 3.9, Fiber 0.1, Sugar 2.6, Protein 27.6
ORANGE CHICKEN
This dish is so popular, we couldn't avoid making it. It continues to top the charts of every Chinese takeout menu. Can you guess what it is? Orange chicken. We love the crunchy exterior covered in a sweet orange glaze. We use dark-meat chicken that stays super juicy. And our sauce is made with fresh orange juice and zest plus orange marmalade for an extra punch of flavor.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the rice in a saucepan with 2 cups water. Season with salt. Bring to a boil, then cover and lower the heat to maintain a bare simmer. Cook for 15 to 20 minutes, then remove from the heat allow to rest covered.
- Meanwhile, in a large mixing bowl, whisk together the egg and 2 tablespoons cornstarch. Sprinkle with salt and pepper. Add the chicken to the batter and toss to evenly coat.
- Combine the garlic, brown sugar, marmalade, sesame oil, soy sauce, ginger, orange juice, orange zest, vinegar, water, the remaining 1/2 tablespoon cornstarch and the scallion whites in a large bowl. Whisk until the sugar is dissolved. Set aside.
- Heat a large skillet over high heat. Add the peanut oil. Using tongs, add the chicken in an even layer and brown 4 minutes per side, turning once, until cooked through. Don't crowd the pan, so work in batches if need be. Also, don't move it around-let it brown to get a nice crust. Remove the chicken with tongs to a plate and reserve.
- Place a nonstick skillet over medium heat Pour the sauce mixture into the pan and cook until it starts to thicken, about 2 minutes, then add the chicken to the pan. Cook until sauce is reduced to a glaze that coats the chicken, about 4 minutes.
- Place a scoop of rice in individual serving bowls, then top with the orange chicken. Garnish with a sprinkle of sesame seeds and sliced scallion greens.
CHICKEN WITH ORANGE JUICE AND FRESH HERBS
Make and share this Chicken With Orange Juice and Fresh Herbs recipe from Food.com.
Provided by Chef TraceyMae
Categories Chicken
Time 15m
Yield 4-6 Pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken breasts and pat dry.
- Place on a lightly oiled grill over medium hot coals and cook for about 5 minutes per side or until cooked through.
- While chicken is cooking, combine all remaining ingredients in a small saucepan.
- Cook over medium heat until mixture is reduced and slightly thickened.
- Transfer chicken to a platter and pour sauce over top.
Nutrition Facts : Calories 344.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 384.9, Carbohydrate 17.9, Fiber 0.1, Sugar 16, Protein 30.6
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