Chicken A Lorange Food

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EASY ORANGE CHICKEN RECIPE BY TASTY



Easy Orange Chicken Recipe by Tasty image

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

3 boneless, skinless chicken breasts, cubed
¼ cup soy sauce
2 tablespoons orange juice
¼ cup cornstarch
2 tablespoons oil
¾ cup orange juice
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch

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

CHICKEN L'ORANGE



Chicken L'orange image

I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!

Provided by katie in the UP

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes, optional but good
1 cup orange juice
1/3 cup Heinz 57 steak sauce
1/4 cup orange marmalade
slivered almonds
steamed rice
2 teaspoons orange zest (optional)

Steps:

  • Saute chicken in butter 8 to 10 minutes.
  • Remove; set aside.
  • Mix cornstarch and juice.
  • Stir in 57 sauce and marmalade.
  • Pour into skillet.
  • Cook on low heat until thickened.
  • Put chicken in sauce.
  • Heat; serve on top of rice sprinkled with almonds and orange zest.

CHICKEN À L'ORANGE



Chicken À L'Orange image

Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.

Provided by David & Debbie Spivey

Categories     Main Course

Time 1h

Number Of Ingredients 7

8 shallots (peeled and halved lengthwise (quartered if large))
2 tablespoons extra virgin olive oil (divided)
Kosher salt and freshly cracked black pepper (to taste)
4 leg quarters (cut into pieces (4) individual thighs and (4) individual legs.)
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary (chopped)

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
  • If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
  • Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
  • Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
  • Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE



Chicken in balsamic, orange & rosemary sauce image

Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
150ml/¼ pint fresh orange juice
150ml/¼ pint chicken stock
2 tsp chopped fresh rosemary leaves
1 tsp light muscovado sugar
knob of butter
orange segments and fresh rosemary sprigs to garnish
boiled rice and green salad to serve

Steps:

  • Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  • Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  • Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  • Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium

CHICKEN A LA ORANGE



Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

  • In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
  • Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

CRISPY-SKINNED CHICKEN A L'ORANGE



Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F.
  • Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
  • Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
  • Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

SHEET PAN CHICKEN A L'ORANGE



Sheet Pan Chicken a L'Orange image

This is Jeff's simple take on a classic French dish, duck a l'orange.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orange marmalade
2 teaspoons orange zest plus 2 tablespoons orange juice
2 teaspoons orange liqueur
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs
4 cups broccoli florets (about 2 pounds)
4 shallots, peeled and quartered lengthwise
2 tablespoons extra-virgin olive oil
2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes)

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
  • In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
  • Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
  • Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
  • Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
  • Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
  • Garnish with the orange segments and zest.

ASIAN ORANGE CHICKEN



Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Steps:

  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  • Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  • Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

DUCK A L'ORANGE



Duck a l'Orange image

Categories     Fruit Juice     Citrus     Duck     Poultry     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup sugar
2 tablespoons water
2 tablespoons Sherry wine vinegar
1 1/2 cups fresh orange juice
2 tablespoons minced shallots
1 1/2 cups canned low-salt chicken broth
4 large oranges
2 1-pound boneless Muscovy duck breast halves, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
2 tablespoons grated orange peel

Steps:

  • Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
  • Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
  • Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
  • Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
  • Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

BEST ORANGE CHICKEN



BEST Orange Chicken image

Tender, crispy, battered, chicken smothered in a deliciously fresh, sweet and tangy orange sauce. This Chinese Orange Chicken rivals your favorite takeout!

Provided by Kimberly Killebrew

Categories     Main Course

Time 35m

Number Of Ingredients 25

2 boneless skinless chicken breasts (or equivalent in boneless thigh meat)
2 egg whites ((vegetarian/vegan: omit and follow instructions above this recipe box))
1/4 cup cornstarch
1/2 teaspoon salt
2 teaspoons sherry or rice vinegar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon fresh ginger (,minced and reserved for later)
1 teaspoon garlic (,minced and reserved for later)
For the sauce:
1 1/2 cup strong chicken broth ((vegetarian/vegan: use vegetable broth))
2 tablespoons fresh orange juice
1 tablespoon orange zest
2 1/2 tablespoons soy sauce
1/4 cup fresh lemon juice
1/3 cup rice vinegar
1/2 cup granulated sugar
1/2 cup brown sugar
low sugar/diabetic substitute
2 red chiles (,broken up and seeds discarded (or 1/4 teaspoon red pepper flakes) - we recommend using gloves)
3 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon sesame oil
1/4 cup green onions (,chopped)
Fresh orange slices (,optional)

Steps:

  • To make the sauce, stir together all ingredients, except for the garlic, ginger, green onions and orange slices. Set aside.
  • Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in some cornstarch (this will create a thicker coating).
  • Heat some high-heat, neutral-tasting on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
  • Reduce the heat to medium-high and add another teaspoon or so of oil to the saucepan or wok. Saute the ginger and garlic for 30 seconds, then add the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
  • Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).

Nutrition Facts : Calories 440 kcal, Carbohydrate 71 g, Protein 28 g, Fat 4 g, Cholesterol 72 mg, Sodium 854 mg, Sugar 53 g, ServingSize 1 serving

CHICKEN BREASTS A L'ORANGE



Chicken Breasts a l'Orange image

Though the classic French a l'Orange dish is made with duck, we've simplified and lightened the recipe by using supermarket- and freezer-friendly chicken breasts.

Categories     rice     chicken     french     orange     dinner     Marmalade

Time 15m

Yield 4

Number Of Ingredients 9

1 box quick-cooking long-grain and wild rice mix
1 tbsp. margarine or butter
4 medium skinless, boneless chicken-breast halves
1/2 tsp. salt
2 medium oranges
c. sweet orange marmalade
2 tbsp. red wine vinegar
1 tsp. cornstarch
1 small garlic clove

Steps:

  • Prepare rice mix as label directs.
  • Meanwhile, in nonstick 10-inch skillet, melt margarine over medium-high heat. Add chicken breasts; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Reduce heat to medium; turn chicken over and cook 5 to 7 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to plate; keep warm.
  • While chicken cooks, from 1 orange, grate 1/4 teaspoon peel. Squeeze 1/2 cup juice into 2-cup liquid measuring cup or bowl. Cut off any peel and white pith from second orange. Holding orange over same liquid measure to catch juice, cut on either side of membranes to release each section, allowing fruit and juice to drop into cup. Squeeze membrane to release any excess juice. You should have at least 3/4 cup orange juice and sections. Stir in marmalade, vinegar, cornstarch, orange peel, and remaining 1/4 teaspoon salt.
  • Add garlic to drippings in skillet; cook 15 seconds, stirring. Add orange-juice mixture; heat to boiling. Boil 3 minutes or until sauce thickens slightly. Return chicken with any juices to skillet; heat through, turning to coat with sauce.

Nutrition Facts : Calories 280 calories

CHICKEN A L'ORANGE



Chicken a L'orange image

This is a recipe from the famous Cliff House at Pikes Peak, in Manitou Springs, Colorado. This was originally made with duck, but I have change it to chicken. Adapted from Recipes from Historic America by Linda and Steve Bauer. A great book! And now a little history: Travelers once just passed through Manitou Springs, never staying for long. It was a stagecoach stop on the route from Colorado Springs to Leadville, one of the most famous stagecoach runs in the American West. Manitou Springs grew up around the gold mines in the Pikes Peak area in the late 1850s, and when those mines proved bountiful, that all changed. The building that had been the stagecoach stop was converted into a 20-room boardinghouse known simply as "The Inn". The earliest guests were mostly trappers and hunters on their way to or from Colorado Springs. But soon gold seekers made their way through Manitou Springs, bringing more business to the small inn. On occasion, tents had to be pitched next to the building to accommodate the overflow of guests. By 1876, when the gold strikes were fewer and far between, the inn was struggling. That's when a mineral of another sort - mineral springs - came to play a role in the inn's fortunes. Manitou Springs was home to ancient mineral springs, which bubbled up from underground limestone aquifers and carbonated the water - it was cool, good-tasting and had a high concentration of beneficial minerals. American Indians had been drinking it straight from the springs, believing them to have healing powers. It was also in the 1870s that a man named Edward E. Nichols came west to fight a battle with tuberculosis. Nichols moved permanently to Manitou Springs, where he served as mayor for eight terms. He bought the inn in 1886, renamed it the Cliff House and turned it into a sophisticated hotel that capitalized on the region's springs and sparkling waters. In 1914, Nichols and Colorado Governor Oliver Shoup founded the Manitou Bath House Company. The entire community became a resort specializing in water therapies, and people were eager to visit and take advantage of the healing powers of the springs. In the 30 years that followed, Nichols expanded the hotel from 20 rooms to 56, and eventually to 200. The result was the beautiful, four-and-a-half-story building that still stands today. The Cliff House had evolved into a desirable destination in its own right, attracting a well-heeled clientele, including Theodore Roosevelt; Ferdinand, Crown Prince of Austria; William Henry Jackson; Charles Dickens Jr.; P.T. Barnum; Thomas Edison; Clark Gable; F.W. Woolworth; and J. Paul Getty. Each morning, guests were given programs detailing the evening's entertainment. They enjoyed a formal dinner, then delighted in a concert on the hotel grounds. Afterward, they were encouraged to walk across the street to Soda Springs for a glass of fresh springwater before retiring. The Cliff House even had underground tunnels leading from the hotel to the spa. In later years, a bathhouse was built at the spa, and bellboys from the hotel would cross to the spring to fill bottles and glasses with sparkling water for the guests. The Cliff House at Pikes Peak soon became the most popular hotel and spa in the Colorado Springs region, drawing people from all walks of life and from around the world. For all its successes, the Cliff House also endured some hard times. In 1921, a flash flood roared down Williams Canyon and washed through the hotel's Grill Room, a small sandwich and soda shop in the rear of the east wing, buckling the floor all the way to the ceiling. California real estate developer James S. Morley bought the Cliff House in 1981, converting the historic building into a 42-unit apartment building. But in its second disaster of the century, the building caught fire in March 1982. The fourth-floor roof sustained so much damage it had to be replaced, and the interior was stripped of all plumbing, plaster and floor coverings. The water damage was so extensive that the entire building was threatened. Immediate action was taken to preserve what remained. Due to the local economy, the building stood vacant for 16 years. Since the Cliff House had been placed on the National Register of Historic Places, the fire also raised concerns among citizens groups and government agencies that supported its renovation. In 1997, Morley committed to the restoration, vowing to return the hotel to its original distinction, preserving the Rocky Mountain Victorian architecture of the 1800s, but incorporating 21st century state-of-the-art technology and amenities. After $9 million worth of refurbishing and loving care, this vision has been realized.

Provided by Sharon123

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb bread, cut into thin slices
2 tablespoons unsalted butter, melted
8 eggs
1/4 cup Frangelico
1 tablespoon vanilla extract
1 cup sugar
1/2 teaspoon salt
1 quart heavy cream
cinnamon, and (optional)
nutmeg (optional)
8 chicken breasts (5 to 6 ounces each)
salt and pepper, to taste
sugar, to taste
1 cup olive oil
1 1/2 cups Grand Marnier
1 tablespoon sherry wine vinegar
1 tablespoon sugar
3 oranges, juice of
3 oranges, peeled and cut into segments
fresh spinach

Steps:

  • Preparation:.
  • Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
  • In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
  • Pour over bread; refrigerate for at least 1 hour.
  • Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
  • Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large sauté pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
  • Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
  • To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.

ROASTED ORANGE CHICKEN



Roasted Orange Chicken image

Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.

Provided by Genevieve Ko

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

5 small tangerines or clementines
1/2 packed cup dark brown sugar
1/4 cup soy sauce
1 1/2 teaspoons rice vinegar or distilled white vinegar
1 teaspoon ground cayenne or other hot red ground chile
1 (4-pound) whole chicken
Salt and black pepper
8 slices peeled fresh ginger

Steps:

  • Heat oven to 400 degrees.
  • Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
  • Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
  • Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
  • Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
  • Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
  • Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

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Calories 446 per serving
  • Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside for 20 minutes. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches 350 degrees F. Dredge the chicken pieces in cornstarch and fry until golden. Transfer to a plate lined with paper towel.
  • Heat a wok over medium heat and add a tablespoon of oil. Add the dried chili peppers, tangerine peel, and star anise, and toast for about 20 seconds, being careful not to burn the aromatics. Add the orange juice, chicken stock, vinegar, sugar, and soy sauce.
  • Bring the sauce to a simmer and gradually add the cornstarch slurry, stirring constantly. When the sauce is thick enough to coat a spoon (you don't have to use all of the slurry if the sauce is thick enough), add the chicken and scallions. Toss quickly, and serve!


HOW TO MAKE CHINESE ORANGE CHICKEN - OH MY FOOD RECIPES
What is orange chicken? Orange chicken is a popular American Chinese dish in North America. It’s Panda Express's, American Chinese fast food chains, signature dish. …
From ohmyfoodrecipes.com
5/5 (2)
Category Main Course
Cuisine American, Asian, Chinese
Calories 365 per serving
  • Wash 4 pieces of boneless chicken thighs. Then, trim the fat and cut the chicken thighs into chunks.
  • Put the cut chicken thighs into a bowl. Add 1/8 teaspoon of salt, 1/8 teaspoon of white pepper, 1/2 teaspoon of garlic powder and 1 teaspoon of sesame oil into the bowl. Mix it well and let it marinate for at least 15 minutes.
  • After, put 1/2 cup of rice flour, 1/2 cup of all purpose flour, 1 egg and 3/4 cup of water into a mixing bowl.


DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE

From foodandwine.com
5/5
Category Meat + Poultry
  • Preheat the oven to 450°. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
  • Prick the ducks around the thighs, backs and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan.
  • Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes.
  • Meanwhile, remove the zest in strips from 1 of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute.
  • Halve and squeeze 2 of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith.
  • In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil.
  • Pour off the fat in the roasting pan. Turn the ducks, breasts sides up, and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler.
  • Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Transfer the ducks to a platter and keep warm. Scrape the pan juices into a fat separator and pour the juices back into the roasting pan.
  • Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.


5 BEST FROZEN ORANGE CHICKEN (REVIEWS UPDATED 2022 ...

From pokpoksom.com
  • Crazy Cuisine Mandarin Orange Chicken. The crazy cuisine frozen orange chicken consists of the battered chicken with orange sauce, which is fully cooked.
  • Yangs Mandarin Orange Chicken. The Yangs food frozen orange chicken comprises the battered chicken with orange sauce, which is completely cooked. The chicken utilized in the process is solid, and there are no anti-microbials utilized on them.
  • Vegetarian Plus, Frozen, Vegan Orange Chicken. This is a special orange chicken deal for vegetarian people. This vegan orange chicken contains non-GMO ingredients.
  • Gardein Mandarin Orange Crispy Plant-Based Chicken. The Gardein orange chicken is a must by-product if you are vegan. This product is high in protein, serving you 11 grams of protein per serving.
  • Trader Ming’s Mandarin Orange Chicken. Trader Ming’s food frozen orange chicken includes battered chicken with orange sauce, and it is cooked. The chicken used in the process is strong, and there are no antibiotics used.


ORANGE CHICKEN - FOODIQUEEN – HEALTHY FOOD FOR ALL
Do you miss takeout orange chicken? Then give this healthy option a try and it will become a family favorite. 3 servings Each serving provides 1 leaner 1 healthy fat 3 greens 3 condiments 4 cups cauliflower rice 1/2 cup scallions chopped 21 oz. raw chicken breast chopped into cubes 3 Tablespoons G Hughes orange…
From foodiqueen.com
Estimated Reading Time 40 secs


ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS | READER'S ...
Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes. Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes.
From readersdigest.ca
Category Hors D'oeuvres
Total Time 15 mins


ORANGE CHICKEN | EVERYDAYDIABETICRECIPES.COM
Preheat the oven to 350 degrees. Coat a 9- x 13-inch baking dish with nonstick cooking spray. Place the chicken in the baking dish. Season with the salt and bake for 35 minutes; drain liquid from the baking dish. In a small bowl, combine the remaining ingredients then pour over the chicken.
From everydaydiabeticrecipes.com
5/5 (2)
Estimated Reading Time 1 min
Category Chicken


CHICKEN À L’ORANGE {A RECIPE INSPIRED BY JULIA CHILD ...
April 22, 2020 Chicken À L’Orange {A Recipe Inspired by Julia Child Inspired by Julia Child, this Chicken À L’Orange is a spin-off of the classic French recipe Duck À L’Orange. Instead of duck meat, chicken legs and thighs are roasted with caramelized shallots basted in a sticky-sweet sauce made with a rosemary orange marmalade glaze.
From foodnewsnews.com


EASY CHINESE ORANGE CHICKEN | FOOD BASICS
Dip chicken pieces in egg mixture and then flour mixture. Place on plate. Heat 2–3 inches of oil in a pot over medium-high heat. Working in batches, cook the chicken for 2–3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat. Toss chicken with orange sauce. You may reserve some of the sauce to ...
From foodbasics.ca


WHAT'S THE DIFFERENCE BETWEEN ORANGE CHICKEN AND GENERAL TSO
Orange chicken can be ordered at fast-food Chinese restaurants, dine-in Chinese restaurants in North America, or even at Chinese food buffets. This means the orange chicken dish found throughout North America is not a traditional Chinese dish. Orange chicken, as Americans know it, would not be found at restaurants serving authentic Chinese food, both in …
From kitchensubstitute.com


SESAME CHICKEN VS ORANGE CHICKEN: WHICH IS BETTER ...
Sesame chicken has a sweet, salty, nutty flavor with hints of garlic and soy sauce. Orange chicken, on the other hand, is with sweet, sour, slightly spicy, orange flavor as well as hints of garlic and ginger. They are both made with chicken meat but have a different sauce which gives them a different flavor. So, if you want spicy food with orange flavor choose orange chicken. …
From substitutecooking.com


CHICKEN A L’ORANGE RECIPES : ORANGE CHICKEN – FOOD STUFF TODAY
This video on this page is automatically generated content related to “chicken a l’orange recipes”. Therefore, the accuracy of this video on this webpage can not be guaranteed. You may also like . Cook With Faiza Chicken Tikka Recipes : TANDOORI CHICKEN TIKKA *COOK WITH FAIZA* Aunt Dot’s Cookbook Collection of Southern Food Recipes: Southern …
From foodstufftoday.com


ORANGE CHICKEN (AIR FRYER) | FOODTALK
Arrange the chicken in a single layer in the air fryer basket. Spray the top of the chicken with more oil. Step 4: Air fry at 400 for 10-11 minutes or until golden and at least 165 degrees (it should be well over). Do not flip or shake the basket during the cooking process. TIP - Be generous with the spray oil.
From foodtalkdaily.com


ORANGE CHICKEN RECIPE - EASY FRENCH FOOD
Remove the chicken from the pan and add the olive oil, heating it for about 1 minute. Add the sliced onions, mushrooms, fennel and bacon. Cook on medium heat, stirring occasionally, for 15 minutes. Return the chicken to the skillet with the vegetables, then sprinkle with the herbs, and salt and pepper. Pour the orange juice on top and adjust ...
From easy-french-food.com


CRISPY-SKINNED CHICKEN A L'ORANGE | RECIPE | FOOD NETWORK ...
Apr 9, 2020 - Get Crispy-Skinned Chicken a l'Orange Recipe from Food Network
From pinterest.com


RECIPE FOR CHICKEN A L'ORANGE - ALL INFORMATION ABOUT ...
Chicken A La Orange Recipe | Allrecipes new www.allrecipes.com. Directions. In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat.Cook till juices run clear.Add orange juice to the pan.When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice.
From therecipes.info


ORANGE-CHIPOTLE CHICKEN | READER'S DIGEST CANADA
Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°. Remove chicken to a serving platter and keep warm. Place ...
From readersdigest.ca


FAQ: WHAT IS HONEY CHICKEN CHINESE FOOD? - CHINA CITY
Like honey chicken, orange chicken starts with batter-fried chunks of boneless chicken. However, it’s smothered in a rich glaze of orange juice, chili flakes, and also a little bit of honey for sweetness. Is Honey Chicken authentic Chinese food? Honey chicken is a popular Chinese recipe. If you love Chinese food, you will love this simple and ...
From chinacityop.com


BOSTON POST RD ORANGE, CT - SHAHS HALAL FOOD
Orange, CT 06477 203-298-4240 ORDER FOR PICKUP. Order Now. RESTAURANT HOURS . Sun-Thurs: 10:00 AM - 12:00 AM Fri-Sat: 10:00 AM - 2:00 AM. About Us Welcome to Shah’s Halal Boston Post Rd Orange, CT. The team of Shah’s Halal is elated to host and serve the people of Connecticut our delicious Halal recipes! With over 20 well-loved restaurants and …
From shahshalalfood.com


CHICKEN A L'ORANGE RECIPE BY ADMIN | IFOOD.TV
Chicken A L'Orange. By: admin. Anjum Anand's Ultimate Baked Hyderabad Chicken. By: LeGourmetTV. Dandy Asian Clementine & Chicken Casserole. By: Cooking.With.Coryann... Creamy Chicken And Scone Bake. By: OnePotChefShow. One Pan South West Chicken And Rice. By: LeGourmetTV. Chicken Rice And Beans Pilaf. By: LeGourmetTV ...
From ifood.tv


QUICK CHICKEN A L'ORANGE RECIPE :: YUMMYMUMMYCLUB.CA
Some chefs consider chicken to be bland and boring, but this recipe is anything but. It's six ingredients to a guest-worthy dinner. It's six ingredients to a guest-worthy dinner. Quick Chicken A L'Orange Recipe :: YummyMummyClub.ca
From yummymummyclub.ca


BEST ORANGE CHICKEN RECIPES | COMFORT FOOD | FOOD NETWORK ...
Step 1. In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. Step 2. Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk.
From foodnetwork.ca


CHICKEN A LORANGE RECIPE 485 WITH INGREDIENTS,NUTRITIONS ...
Chicken A Lorange Recipe 485 CRISPY-SKINNED CHICKEN A L'ORANGE. Provided by Melissa d'Arabian : Food Network. Categories main-dish. Time 40m. Yield 4 servings. Number Of Ingredients 5. Ingredients; Kosher salt and freshly ground black pepper: 3 skin-on bone-in chicken breast halves: 1 tablespoon vegetable oil : 1/2 cup frozen orange juice concentrate: 4 …
From tfrecipes.com


HONEY-DIJON CITRUS BAKED CHICKEN RECIPE: THE NEW CHICKEN ...
2 tablespoons orange juice; 1 tablespoon lemon juice; 1 orange, sliced; 1 lemon, sliced; Here's how to make it: Combine the honey, mustard, orange juice and lemon juice. Put the chicken into a 13x9-inch baking dish. Season with salt and pepper, to taste. Spoon the sauce over the chicken. Surround the chicken with the orange and lemon slices.
From 30seconds.com


AIR FRYER ORANGE CHICKEN – FULL OF FLAVOR AND SO EASY!
Dip the chicken, piece by piece, into the egg followed by the cornstarch. Place the breaded chicken in the air fryer and cook at 37 °5 (190 °C) for 12-14 minutes, or until the chicken is golden brown on the outside. The internal temperature should be 165 °F (74 °C). Let the chicken cool for 5 minutes before saucing.
From fooddoodles.com


CHICKEN A L’ORANGE RECIPES : RECIPE: CRISPY CHICKEN A L ...
Once you’ve achieved the crisp, flip the chicken, so that they are now skin-side-up, and apply a coat of the orange glaze. Put the saute pan in the oven, and cook for a total time of 15 minutes, give or take. In the end, you want your chicken breasts to reach an internal temperature between 160° – 170° F. Depending on the size of your chicken breasts, you may …
From foodstufftoday.com


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