Sweet And Spicy Baked Orange Chicken Tenders Recipe 455

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SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)

Provided by PineyCook

Number Of Ingredients 29



Sweet and Spicy Baked Orange Chicken Tenders Recipe - (4.5/5) image

Steps:

  • 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.

8 chicken tenderloins (about 1 1/2 pounds)
1 tablespoon olive oil
Orange Marinade/Glaze
1/2 cup freshly squeezed orange juice
1/3 cup orange marmalade
2 tablespoons freshly squeezed lemon juice
1/2 cup packed brown sugar
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
1 tablespoon low sodium soy sauce
2 tablespoons red wine vinegar
1/2-1 teaspoons sriracha/Asian hot red chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1 tablespoon cornstarch
Chicken Breading
3/4 cup flour
2 eggs
1/2 cup milk
1/2 cup panko breadcrumbs
3 cups cornflakes cereal, ground*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 garlic powder
1/2 tablespoon butter
Garnish (optional)
green onions
orange zest

BAKED ORANGE-GLAZED CHICKEN

One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!

Provided by tigerpaws

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 7



Baked Orange-Glazed Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
  • Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g

½ cup orange juice
½ cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
4 skinless, boneless chicken breast halves

SWEET 'N' SPICY BAKED CHICKEN

My girlfriend and I are both college students so this quick and easy chicken recipe was an affordable and tasty hit at our table last night! Requiring just a few ingredients and low prep time makes this a great dish any day of the week. The homemade BBQ sauce goes great on pork and ribs too! Feel free to adjust the sweetness or spiciness to your pleasure.

Provided by Brendon Mock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7



Sweet 'n' Spicy Baked Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
  • Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
  • Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
  • Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 43 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.5 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 571.8 mg, Sugar 38.9 g

1 serving cooking spray
½ cup barbeque sauce (such as Sweet Baby Ray's®)
¼ cup honey
¼ cup brown sugar
1 tablespoon chile-garlic sauce (such as Sriracha®)
4 skinless, boneless chicken breast halves, pounded to an even thickness
1 teaspoon ground black pepper

SWEET ORANGE BAKED CHICKEN

Enjoy the taste of orange in this delightful rice and chicken recipe - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 9



Sweet Orange Baked Chicken image

Steps:

  • Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
  • Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
  • In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
  • Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Heat reserved marmalade mixture over medium heat and pour evenly over chicken.

Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 1 1/2, Fiber 1 g, Protein 57 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 696 mg

1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
1/2 cup sliced almonds, toasted
2 tablespoons butter or margarine
8 boneless skinless chicken breasts (3 lb)
1/2 teaspoon salt
1 cup orange marmalade
1/4 cup honey
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme leaves

SPICY ORANGE CHICKEN

My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 6

Number Of Ingredients 15



Spicy Orange Chicken image

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.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g

1 cup orange juice
⅓ cup brown sugar
⅓ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

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