ORANGE CHICKEN FINGERS
We lightened chicken fingers by coating them with a crunchy breading of crushed rice cereal and baking them. Paired it with a sweet tart low-sugar orange dipping sauce and crisp pea and carrot salad with a touch of honey and sesame oil, it becomes a complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
- Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
- Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
- Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
- In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
- Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad.
Nutrition Facts : Calories 274, Fat 4.6 grams, SaturatedFat 0.8 grams, Cholesterol 66 milligrams, Sodium 357 milligrams, Carbohydrate 27 grams, Fiber 2 grams, Protein 30 grams
VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Provided by VICTORIA
Categories World Cuisine Recipes Asian Chinese
Time 46m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
- Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g
SLOW COOKER ORANGE CHICKEN BREASTS
Who doesn't like ease of preparation and a delicious dinner when you walk in the door. Comes the Fall, I am into my Slow Cooker. From my 3-ingredients Slow Cooker Cookbook.
Provided by Lalaloob
Categories Poultry
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season the chicken breasts with salt and pepper.
- Heat a large sauté pan and add a couple of tablespoons of oil.
- Sear the chicken, skin side down, until well browned.
- Turn and brown the other side.
- Place the chicken breasts into the slow cooker and add the orange juice concentrate.
- Don't dilute with water.
- Cook for 3 hours on high or 5 to 6 hours on low.
- Remove the chicken and keep it warm.
- Degrease the sauce with a ladle and stir the sour cream into the sauce.
- Serve each chicken breasts with some of the sauce poured over the top.
Nutrition Facts : Calories 416.8, Fat 24.8, SaturatedFat 10.5, Cholesterol 122.7, Sodium 138.4, Carbohydrate 15.2, Fiber 0.3, Sugar 15.3, Protein 32.3
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
QUICK ORANGE-CUMIN CHICKEN
Make and share this Quick Orange-Cumin Chicken recipe from Food.com.
Provided by ChrisMc
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sti together garlic, parsley, concentrate, oil, honey, tomato paste, cumin, salt, and pepper; blend well.
- Pour glaze into large bag, add chicken, and toss well.
- Broil or grill chicken 7-10 minutes per side, brushing frequently with the marinade.
QUICK ORANGE CHICKEN BREASTS
Quick and easy, but a very nice flavour. Serve with rice or pasta and the whole meal can be ready in less than 30 minutes. Adapted from "Fast & Easy Cooking" by Johanna Burkhard.
Provided by peppermintkitty
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Carefully slice each chicken breast in half lengthwise so that you have two thin slices (this helps it cook faster).
- Place flour, salt and pepper in a bowl.
- Roll chicken pieces in flour mixture, shaking off excess flour.
- Melt butter over medium-high heat in large nonstick frying pan.
- Add chicken.
- Cook 2 minutes on each side, until light golden.
- Remove chicken.
- Reduce heat to medium.
- Add broth, orange juice, garlic, Italian herbs and sugar.
- Bring to a boil, then simmer for 1 minute or until liquid has reduced a bit.
- Add salt and pepper to taste.
- Return chicken to frying pan.
- Reduce heat and cover.
- Simmer for 5 minutes or until chicken is no longer pink inside and sauce has thickened slightly.
- Serve garnished with parsley.
- Good served with rice.
Nutrition Facts : Calories 217.5, Fat 6.5, SaturatedFat 2.6, Cholesterol 83.2, Sodium 641.6, Carbohydrate 11, Fiber 0.4, Sugar 6, Protein 27.3
ORANGE BAKED CHICKEN BREASTS
Here's a recipe that I found online and wanted to try. It was originally written using split chicken breasts, but I changed it by using boneless skinless chicken. It worked out extremely well and has become one of mine and my family's favorite healthy chicken recipes.
Provided by SmoochTheCook
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken and dry well with absorbent towels. Combine remaining ingredients. Pour mixture over chicken, and refrigerate 1 hour.
- Bake uncovered at 350 degrees for 45 minutes, basting occasionally.
- Source: Southern Living Cookbook for Two.
JUICY CHICKEN BREASTS BAKED FROM FROZEN
How many times have you forgotten to thaw those chicken breasts you've got stashed away before it's time to make dinner? Sure, you could double-bag the chicken and soak it in a hot water bath until thawed, but that still takes time and can get messy. Instead, follow this recipe to bake them straight from the freezer. You'll end up with juicy chicken coated in a crisp layer of breadcrumbs. Just make sure you freeze your chicken breasts in a flat layer so they don't stick together -- the recipe won't work with a big clump!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Add the mayonnaise, Dijon, parsley and garlic to a small bowl and stir to combine. Add the breadcrumbs, olive oil and 1/2 teaspoon each salt and pepper to another bowl and stir until combined.
- Place the chicken on the prepared baking sheet. Dividing evenly, brush the mayonnaise mixture all over the top and sides of each piece. Top the mayo-covered areas with the panko mixture and press to adhere.
- Bake until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F, 30 to 35 minutes.
JUICY BAKED CHICKEN BREAST
The beauty of this recipe is it's fast to make, requires minimal ingredients, and results in a juicy chicken breast. The bonus: if you pop some veggies alongside, you'll have the makings of a complete meal. The spices can also be adjusted to taste.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
- Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 0.6 g, Cholesterol 80.3 mg, Fat 10.1 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 1.9 g, Sodium 70.3 mg
QUICK ORANGE CHICKEN STIR-FRY
When minutes matter, Evelyn Plyler of Apple Valley, California, stirs up this tasty skillet supper. "This easy stir-fry is great on a busy night," she writes. "For a chance, you can add or substitute other vegetables."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the orange juice, soy sauce, sugar, vinegar and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon canola oil over medium-high heat for 5-7 minutes or until juices run clear; remove and keep warm. Stir-fry the red pepper, peas, onion, orange zest and garlic in remaining oil for 3-5 minutes or until crisp-tender. Return chicken to the pan. , Stir orange juice mixture; pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 303 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 820mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ORANGE BRAISED CHICKEN BREASTS WITH CAPERS
Make and share this Orange Braised Chicken Breasts With Capers recipe from Food.com.
Provided by ellie3763
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, add the chicken and brown on both sides. Remove from pan with some tongs and set aside.
- Reheat the oil in the pan, add the garlic and onion and sauté for 5 minutes, stirring, until just beginning to brown.
- Add the cumin, orange and lemon juices, orange zest and pepper, mix well then add the chicken, cover and simmer for 10 minutes.
- Spoon the juices over the chicken then add the capers, re-cover and simmer for a further 10-15 minutes, or until chicken is cooked through. Serve immediately.
Nutrition Facts : Calories 203.1, Fat 6.7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 181.5, Carbohydrate 9, Fiber 0.8, Sugar 5.3, Protein 25.9
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