Chicken Breasts And Wings In An Orange Sauce Food

ORANGE-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Place chicken wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.

CHICKEN BREAST IN ORANGE SAUCE FOR 2

Steps:

• Preheat oven to 350°F.
• Place chicken breast halves in a 1 quart baking dish.
• In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
• Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
• Remove chicken to serving dish, cover and keep warm.
• Pour pan juices into a small saucepan.
• In a small bowl, blend cornstarch & water till smooth.
• Add to juices in saucepan and cook over low heat until it starts to thicken.
• Spoon sauce over chicken and serve.

CHICKEN WITH ORANGE SAUCE

Steps:

• Sauce: Start by making the sauce; it needs to cook a little longer than the chicken.
• Oranges: Zest one orange; you will need about 1 teaspoon zest. Juice both oranges; you will need 200 ml/ ¾ cup orange juice.
• Caramelize the icing sugar in a small saucepan. Add the orange juice and the chicken stock and stir to dissolve the sugar clumps.
• Reduce: Add the orange zest, bring everything to a boil, and reduce this liquid to half. It will take about 10 to 15 minutes.
• Sieve: Add salt, pepper, and 1 or 2 tablespoons cognac to taste (optional) and sieve the sauce through a fine-mesh sieve.
• Add butter: Pour the sauce back into the saucepan. Cut the cold butter into small cubes and add the cubes to the sauce, one after another, while stirring all the time. The sauce needs to be served immediately.
• Chicken: While the sauce is cooking, prepare the chicken breasts. If you have 2 large chicken breasts, slice them diagonally to obtain 2 thinner pieces.
• Pound: Place the chicken breasts between 2 layers of plastic foil and pound them using a meat pounder. Make sure that the chicken pieces are evenly thick all over. Sprinkle with paprika, salt, and pepper on both sides. You can choose other spices if you wish.
• Cook: Heat the olive oil in a large, cast iron pan. Cook the chicken, 3 minutes per side or until cooked through. Do not overcook!
• Rest: Place on a warm plate, cover loosely with aluminum foil, and let rest for 5 to 10 minutes or until the sauce is ready.
• Serve immediately with the orange sauce, rice, and veggies of choice.

CHICKEN BREASTS AND WINGS IN AN ORANGE SAUCE

Steps:

• Prepare chicken and rinse in cold water, pat dry with paper towels and place in a large bowl.
• In a plastic bag, add flour, salt, black pepper and shake to mix well.
• In a separate bowl, whisk eggs and 2 tablespoons of water until frothy.
• Pour the egg mixture over the the chicken and mix to coat.
• Add chicken to the flour mixture in batches, (chicken breasts) first and shake well to coat, then continue with the wings.
• In a Wok, add canola oil and heat to 375 F (medium-high heat).
• Add coated chicken breast cubes to the hot oil in the Wok and cook until chicken is cooked through, about 2 minutes for each batch, stir frequently.
• When cooked, remove and place in a large bowl.
• Add coated chicken wings in batches to the hot oil in the Wok and cook until wings are cooked through, about 4 - 5 minutes for each batch, stir frequently. When done, add to the chicken breasts in the bowl and keep warm in a 250 F oven.
• Meanwhile, in a large saucepan, add 1 1/2 cups of water, orange juice, lemon jjuice, rice vinegar, and soy sauce. Cook over medium heat for about 3 - 4 minutes, stirring occasionally.
• Stir in brown sugar, orange zest, ginger, garlic, onion and red pepper flakes. Bring to boil.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• Slowly add the tapioca starch mixture to the sauce and cook until sauce thickens slightly, stirring constantly.
• Pour sauce over the cooked chicken and stir to coat well.
• Serve with cooked rice.
• You may also spoon sauce on chicken for each serving if desired.

ORANGE GLAZED CHICKEN WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
• Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

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.

CHICKEN IN ORANGE SAUCE

Steps:

• Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
• Preheat the oven to 400 degrees.
• Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
• Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
• Place the chicken into a shallow serving bowl & cover to keep warm.
• Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
• Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.

ORANGE MARINATED CHICKEN WINGS

Steps:

• Mix together orange juice, garlic salt, soy sauce and ginger; pour over wings in large nonmetal bowl.
• Refrigerate for at least 1-1/2 hrs or overnight.
• Bake for 60 minutes at 350,baste and turn the wings over about every 20 minutes.