Orangemandarinchicken Recipes

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

Steps:

• Make the sauce by combining reserved orange juice with honey, soy sauce, lemon juice,, and ginger in a small bowl.
• Blend well and set aside.
• Combine flour with salt and pepper in a shallow pie pan.
• Set aside.
• Trim off any fat and white veins from chicken breasts and slice each breast into about three strips.
• Dry between double layers of paper towels.
• Heat butter and oil in large skillet or wok over medium-high heat.
• Coat all sides of chicken strips in seasoned flour and brown lightly in skillet.
• Reserve browned pieces on a plate lined with paper towels.
• When all chicken is browned, pour sauce into wok or skillet.
• Place chicken in the sauce and turn to coat.
• Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until chicken is tender and white throughout and sauce begins to caramelize on the chicken.
• Turn several times during cooking to coat evenly with sauce.
• Meanwhile, prepare rice.
• When chicken is done, remove from heat and quickly stir in the Mandarin oranges.
• Sprinkle with your chosen garnish and serve over rice.

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!

Steps:

• Combine vinegar, soy sauce, 1 tablespoon oil, orange zest and garlic in a medium bowl.
• Add chicken and turn to coat well.
• Cover and refrigerate 15 minutes to an hour.
• Drain chicken, reserving marinade.
• Drain oranges, reserving liquid; set aside.
• Combine marinade with the reserved liquid from oranges in a small bowl; add enough orange juice to make 2 cups.
• Whisk in cornstarch and red pepper flakes; set aside.
• Heat remaining 1 tablespoon oil in a wok or large skillet over high heat.
• Add chicken; stir-fry 2 to 3 minutes until cooked through; remove and set aside.
• Stir-fry onion 1 minute over high heat.
• Add zucchini; stir-fry 1 minute.
• Add bell pepper; stir-fry until all vegetables are crisp tender.
• Add orange juice mixture; cook and stir until it comes to a boil; boil 1 minute.
• Add chicken; cook until hot.
• Add oranges and stir gently.
• Transfer to a serving platter and top with Chow Mein noodles if desired.
• Serve over hot cooked rice.