Spicy Orange Sesame Chicken Recipes

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SESAME CHICKEN WITH SPICY DIPPING SAUCE

Provided by Food Network

Categories     main-dish

Time 8h36m

Yield 5 servings

Number Of Ingredients 34



Sesame Chicken with Spicy Dipping Sauce image

Steps:

  • In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
  • Preheat the oven to 400 degrees F.
  • Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
  • To assemble:
  • Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
  • Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
  • Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
  • Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.

1 small minced onion
3 cloves minced garlic
One 1/4-inch piece peeled fresh ginger
6 ounces lemon juice
6 ounces olive oil
3 ounces soy sauce
3 ounces dark rum
1 tablespoon crushed red pepper
2 tablespoons sugar
2 tablespoons salt
5 chicken breasts
1 cup toasted sesame seeds
2 cups all-purpose flour
Sesame Noodles, recipe follows
Soy-Ginger Vinaigrette, recipe follows
Mesclun Greens
Spicy Apricot Sauce, recipe follows
1 pound fresh angel hair pasta
1/2 bunch cilantro, leaves chopped
1 bunch chopped scallions
2 tablespoons olive oil
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon minced ginger
1/2 cup olive oil
1/2 cup canola oil
1 ounce boiling water
2 cups apricot glaze
1 cup balsamic vinaigrette
2 tablespoons soy sauce
1 tablespoon red pepper flakes
1 tablespoon grated ginger
1/2 cup mirin

SESAME CHICKEN

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 22



Sesame Chicken image

Steps:

  • Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
  • To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
  • In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
  • Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

3 boneless chicken breasts (about 1 1/2 pounds total)
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons water
1 teaspoon baking powder
3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chili paste (recommended: Sambal Oelek)
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 tablespoons sherry vinegar
1/2 cup sugar
2 tablespoons soy sauce
Peanut oil, for deep-frying
Salt
3 tablespoons toasted sesame seeds, for garnish
2 to 3 tablespoons finely chopped scallions, for garnish
5 to 6 cilantro sprigs, for garnish

SPICY ORANGE CHICKEN

I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. -Paula Williams, Covington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15



Spicy Orange Chicken image

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.

Nutrition Facts :

2 large navel oranges
2 tablespoons cornstarch
1/2 cup reduced-sodium chicken broth
1/3 cup rice vinegar
1/4 cup honey
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons canola oil, divided
Hot cooked rice
Sesame seeds and thinly sliced green onions

SPICY HONEY-ORANGE CHICKEN

If you like General Tzo's Chicken, you will probably like this flavorful dish. It is both sweet and spicy and is very easy to make. It can be served with rice, or you can leave the chicken breasts whole, glazed with the spicy honey-orange sauce. It is very easy to adjust the ingredients to fit your family's taste. This recipe was adapted from a recipe that was given to me by a friend.

Provided by Crafty Lady 13

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14



Spicy Honey-Orange Chicken image

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.

1/2 cup honey
4 tablespoons frozen orange juice concentrate (thawed)
2 teaspoons grated orange zest
3 -4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, adjust to taste
4 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vegetable oil
2 -3 green onion stems, chopped
3 tablespoons fresh parsley, chopped

SPICY ORANGE AND SESAME CHICKEN SANDWICHES

Make and share this Spicy Orange and Sesame Chicken Sandwiches recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13



Spicy Orange and Sesame Chicken Sandwiches image

Steps:

  • Heat oven to 400°F.
  • Season the chicken on all sides with the salt and pepper and place in a baking dish.
  • Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.
  • Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167F-about 20 more minutes.
  • Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy- about 1 minute.
  • Remove chicken from the oven and let rest for 15 minutes. Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
  • Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
  • Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.

Nutrition Facts : Calories 461.1, Fat 20.9, SaturatedFat 6.4, Cholesterol 82.8, Sodium 1001.2, Carbohydrate 40.9, Fiber 2.4, Sugar 20.9, Protein 28.2

1 1/2 lbs boneless chicken breasts (with skin)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, cut into small pieces
1/2 cup orange marmalade
2 1/2 tablespoons sesame oil
2 1/2 tablespoons soy sauce
3/4 teaspoon hot sauce
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sesame seeds
2 medium oranges
1 head butter lettuce, leaves separated
3 large pocket-style pita bread, halved

SPICY ORANGE CHICKEN

A sweet and spicy chinese inspired chicken dish. I can't get good Chinese food in my neighborhood, so I've been trying to make my own. This is a definite go to for me now.

Provided by pkhemmerich

Categories     Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20



Spicy Orange Chicken image

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.

1 1/2 lbs boneless chicken thighs or 1 1/2 lbs skinless chicken thighs
1 egg
1 cup cornstarch
1/2 cup flour
1/2 teaspoon cayenne pepper
1 green pepper
1 yellow pepper
1 red pepper
1 small yellow onion
peanut oil (for cooking)
1 tablespoon cornstarch
1/4 cup rice vinegar
1/4 cup sherry wine or 1/4 cup rice wine
1/3 cup sugar
1/2 cup low sodium soy sauce
1 orange, juice and zest of
1 teaspoon red pepper flakes
2 garlic cloves, minced
7 pepper, pods
1/2 teaspoon cayenne pepper

SPICY ORANGE CHICKEN STIR-FRY

Make and share this Spicy Orange Chicken Stir-Fry recipe from Food.com.

Provided by melyndalaurent

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12



Spicy Orange Chicken Stir-Fry image

Steps:

  • Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
  • In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
  • Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
  • Serve over rice.

Nutrition Facts : Calories 368.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 1493.8, Carbohydrate 49.9, Fiber 5.8, Sugar 24.9, Protein 34.5

1/3 cup cornstarch
2 cups orange juice
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup honey
6 garlic cloves, minced
1 -2 teaspoon red pepper flakes
1 tablespoon vegetable oil
6 boneless skinless chicken breasts, cut crosswise into 1/2 inch wide strips
1 head broccoli, cut into florets and thinly sliced
5 carrots, peeled and thinly sliced on the diagonal
1 (8 ounce) can water chestnuts, sliced

SPICY SZECHUAN ORANGE CHICKEN - WW

From Weight Watchers --282 Cal., 7 g total fat, 1 g. sat fat, 0 g trans fat, 63 mg. chol., 304 mg. Sod., 28 g. carb., 6 g sugar, 4 g. fiber, 28 g. prot., 72 mg. Calc.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15



Spicy Szechuan Orange Chicken - WW image

Steps:

  • Cook rice according to package directions, omitting salt and fat.
  • Meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl.
  • Heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. Add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. Return skillet to heat and add remaining 1 teaspoons canola oil. Add ginger and garlic; stir fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.

3/4 cup brown rice (quick cooking)
1 lb chicken breast, cut into thin strips (boneless, skinless)
2 teaspoons orange zest (finely grated)
1 tablespoon cornstarch (plus 2 tsp.)
2 tablespoons reduced sodium soy sauce
1/2 cup orange juice
1/3 cup reduced-sodium chicken broth
2 teaspoons honey
1 teaspoon sesame oil (dark)
1/4 teaspoon red pepper flakes
2 teaspoons canola oil
1 tablespoon fresh ginger, finely grated
2 garlic cloves, sliced
1/2 bunch broccoli, cut into florets (3 cups)
2 carrots, thinly sliced on the diagonal

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