Spicy Orange Chicken Recipes

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

Steps:

• Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

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.

Steps:

• Cut veggies into chunks and minces garlic. Set aside for later.
• Combine all the sauce ingredients into a bowl and whisk together. Set aside. (I recommend doing this ahead of time so the flavors can get happy together).
• Dice chicken into manageable chunks; about 1/4-1/2 inch pieces.
• Beat the egg and add cayenne pepper. Combine chicken into the egg mixture. Combine flour and corn starch in a ziplock bag, add the chicken pieces from the egg mixture into the bag. Close and shake. Shake off excess flour for the cooking process.
• Begin cooking chicken in a wok with about 2 inches of peanut oil in it. The oil should be 375-400 degrees. Work in small batches. Don't overload the wok.
• Once all the chicken is cooked, reserve only about 3 tablespoons of the oil in the bottom of the wok. Crank the heat up high and add your chicken back into the wok. Cook until all the pieces get a nice golden brown. You can add your veggies during this process.
• Once your veggies are cooked the way you like them add the sauce mixture and stir constantly. Saute for 3 minutes or so, allowing the sauce to thicken.

Steps:

• Season chicken with salt, pepper and garlic powder and place in 9" x 13" baking pan lined with aluminum foil.
• Combine marmalade, barbeque sauce, Worcestershire sauce and lemon juice.
• Pour sauce over chicken and bake for 30 minutes.
• Baste and turn chicken over and bake 30 more minutes.

Steps:

• Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
• In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
• Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.

Steps:

• In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside.
• Pound chicken to approximately 1/4 " thickness. Cut into bite size pieces.
• In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture.
• In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through.
• Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion.
• Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.

Steps:

• Place chicken in a large nonstick skillet; add 1 cup of orange juice. Sprinkle with the seasonings. Bring to a boil. Reduce heat; cover and simmer for 20--25 minutes or until the chicken juices run clear. Remove chicken and keep warm., Combine cornstarch, water and remaining orange juice until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and rice.

Steps:

• Halve the peppers, remove the ribs and seeds, and cut into strips.
• Using vegetable peeler, remove the rind (orange part only) from the orange.
• Cut the rind into very thin julienne strips about 3 inches long.
• Squeeze the orange.
• Add more frozen juice if necessary to make 3/4 cup.
• In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
• In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
• Remove chicken.
• Add orange rind, garlic and ginger and stir-fry until aromatic.
• Add peppers and stir fry for 2 minutes.
• Add the chili sauce mixture and return the chicken to the wok.
• Cook until the sauce is thickened.

Steps:

• Cook rice according to package directions. Cover to keep warm; set aside.
• Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
• Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

Steps:

• Place chicken in shallow dish.
• In a separate bowl whisk the rest of the ingredients and brush over the chicken.
• Cover and refrigerate for 10 min or up to 24 hours.
• Brush BBQ with some oil.
• Place chicken with bone down, close top of grill, turning once about 45 minutes later.
• Transfer to cutting board and let stand 10 minute before cutting.