HONEY ORANGE BBQ CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
- Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
- Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
- While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
- Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.
CHINESE ORANGE BARBECUE CASHEW CHICKEN
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate. Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that's cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl. When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute. Serve the stir-fry over brown rice, garnished with scallions.
CHINESE ORANGE BARBECUE CASHEW CHICKEN
Make and share this Chinese Orange Barbecue Cashew Chicken recipe from Food.com.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
- Season the chicken with salt and pepper.
- When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes.
- Remove the meat from the pan and reserve on a plate.
- Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes.
- While that's cooking up, stir together the hot sauce, soy sauce, hoisin sauce, orange marmalade and stock in a small bowl.
- When the veggies are tender, return the chicken to the skillet and pour the sauce over everything.
- Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
- Serve the stir-fry over brown rice, garnish with scallions.
Nutrition Facts : Calories 478.2, Fat 18.2, SaturatedFat 2.9, Cholesterol 100.1, Sodium 1132.6, Carbohydrate 34.4, Fiber 2.7, Sugar 20.6, Protein 45.2
ORANGE CASHEW CHICKEN
This is from a Quick Cooking Magazine. The tender chicken, crunchy cashews, and sweet citrus sauce make it a fast, delicious meal.
Provided by jean1490
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
- Reduce heat.
- In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
- Stir into chicken mixture.
- Bring to a boil; cook and stir for 2 minutes, or until thickened.
- Stir in cashews.
- Serve over hot rice.
Nutrition Facts : Calories 313.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 72.6, Sodium 918.6, Carbohydrate 30.1, Fiber 1.4, Sugar 23.2, Protein 26.3
CASHEW CHICKEN
Make and share this Cashew Chicken recipe from Food.com.
Provided by nemokitty
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine vinegar and sesame oil. Set aside.
- In a large, deep skillet or wok, over medium high, heat the vegetable oil until shimmering. Add the chicken and stir fry till lightly browned, 2 or 3 minutes. It should not be completely cooked through yet.
- Add the green peppers, onion and fresh ginger. Stir fry till the chicken is cooked through and the onions are translucent, about 5 or 6 minutes.
- Stir in the sauce and cashews. Enjoy!
Nutrition Facts : Calories 340.3, Fat 23.7, SaturatedFat 4.9, Cholesterol 48.4, Sodium 695, Carbohydrate 13, Fiber 1.8, Sugar 3.7, Protein 20.6
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Cube chicken into bite size pieces and place in a medium size mixing bowl.
- Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
- Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
- Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
- Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
- Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
- Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
- Makes 4 servings.
ORANGE CASHEW CHICKEN
"This delicious stir-fry is quick to fix yet tasty enough for company," says Andrea Bolden of Unionville, Tennessee. "The tender chicken, crunchy cashews and sweet citrus sauce are always a hit."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat. , In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
Nutrition Facts : Calories 375 calories, Fat 13g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 625mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHINESE ORANGE CHICKEN
A basic orange chicken recipe. Add your favourite veggies to make it go further, if you like. Red peppers are a nice choice.
Provided by Sackville
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
- While the chicken is marinating, prepare the sauce ingredients.
- When the chicken is nearly ready, heat the wok and add a bit of oil.
- Throw in the garlic and ginger and stir-fry until aromatic.
- Add the chicken and stir-fry until it changes color.
- Push up to the sides of the wok, making a well in the middle.
- Add the sauce.
- Mix the sauce and the chicken together.
- Stir-fry for another minute and serve hot.
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