HONEY ORANGE GLAZED CHICKEN
Honey Orange Glazed Chicken combines delicious spices and a sweet and tangy honey orange glaze. This makes the perfect meal for your family and has amazing flavor!
Provided by Alyssa Rivers
Number Of Ingredients 10
Steps:
- In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
- In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.
Nutrition Facts : Calories 501 kcal, Carbohydrate 37 g, Protein 26 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 169 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
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
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.
CRISPY HONEY-ORANGE CHICKEN
This is an easy and inexpensive way to prepare a nice chicken dinner. I combined several recipes and created this recipe myself. I hope you like it...let me know!
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees.
- Dip chicken in beaten egg mixture.
- Dredge chicken in crushed cornflakes until well coated.
- Place chicken on a sprayed baking sheet or in a glass baking dish.
- Cook in oven for approximately one hour, or until juices run clear.
- Just before serving chicken, combine honey and marmalade in small microwave-safe bowl.
- Microwave for approximately one minute until sauce melts and is heated.
- Plate the chicken and spoon sauce over each piece.
- Garnish serving plates with fresh parsley and a sliced orange wheel.
Nutrition Facts : Calories 382.3, Fat 4.7, SaturatedFat 1.2, Cholesterol 137.5, Sodium 282.8, Carbohydrate 59.2, Fiber 0.7, Sugar 46.1, Protein 28.3
HOT HONEY CRISPY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
- For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
- Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
- Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
- For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.
SESAME ORANGE CHICKEN
Make and share this Sesame Orange Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a small skillet on medium high heat. Add the sesame seeds. Toast sesame seeds until fragrant and lightly browned.
- Do not turn your back on the seeds while cooking, they can easily and quickly burn. Stir often to keep them from burning.
- You may hear them pop, and some of them may hop out of the pan while cooking. When lightly browned remove from heat and set aside.
- Mix melted butter in with the bread crumbs. Heat a large skillet on a medium high, add the bread crumbs, stir often until the bread crumbs get toasty brown. Remove from heat, let cool.
- Heat the oven to 450°F Line a roasting pan with foil. Put a flat baking rack on the lined roasting pan.
- Use a meat pounder to lightly pound the chicken breasts between two pieces of wax paper to even out the thickness of the breasts.
- Use a microplane grater to grate the zest from the orange. Place the zest in a large bowl.
- Cut 4 thin round slices from the center of the orange to use with this recipe. Save the rest of the orange for snacking.
- 6 Add to the large bowl with the zest, the marmalade, honey, soy sauce, sesame oil, peanut oil, chili sauce and salt. Mix well.
- Add the chicken to the sauce, coating every piece. You can at this point make ahead by 24 hours and let the chicken marinate, or you can go ahead with the recipe.
- In a large, shallow dish, mix together the toasted sesame seeds and bread crumbs. Working with the chicken one piece at a time, dredge the chicken in the coating, pressing down on the crumbs to make sure they adhere well.
- Transfer to the backing rack on the lined roasting pan. Dip the orange slices in the leftover marmalade mix and set on the rack.
- Cook at 450°F until the chicken has an internal temperature of 165°F, about 20 minutes. Serve immediately, topped with the orange slices.
Nutrition Facts : Calories 743, Fat 25.9, SaturatedFat 8.2, Cholesterol 91.3, Sodium 1279.7, Carbohydrate 92, Fiber 5.7, Sugar 47.9, Protein 39.2
PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)
This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!
Provided by SarahBeth
Categories One Dish Meal
Time 2h20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 21
Steps:
- To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
- Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
- To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
- Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.
SPICY HONEY ORANGE CHICKEN BREASTS WITH MUSHROOMS
Recipe 22063 was the foundation of this one - slightly altered from the original. It makes a VERY juicy chicken. And very spicy, too, although you can tame it according to your taste.
Provided by cathianne
Categories Chicken Breast
Time 30m
Yield 2 chicken breast with rice and mushrooms, 2 serving(s)
Number Of Ingredients 13
Steps:
- Clean and dry chicken breasts. Pound them to an even thickness.
- Put flour on a plate. Sprinkle 1/2 the chili powder and no-salt lemon pepper on flour. Dredge the first chicken breast so that both sides are covered in flour and spice. Repeat process for the second chicken breast.
- Before you start the chicken, put the rice in the water and heat. When the water boils, cover and reduce heat to low simmer. Simmer for 20 minutes and then let stand until chicken is done.
- Heat garlic and olive oil in a pan at medium-high heat. Cook chicken breasts for about 3-4 minutes on each side - until they are about 1/2 cooked.
- Remove chicken from the pan and keep warm (I put them in the oven at 170 degrees).
- Deglaze the pan with the wine and reduce by half (for those of you who don't know what this means - as I didn't - it means pour the wine in the hot pan and let it simmer/ boil until only half of it is left and all of the chicken fat, etc. is dissolved into the wine).
- Add the orange juice, honey and red pepper flakes. Allow it to just boil.
- Place the chicken back in the pan and add the mushrooms. Cook at medium-low heat for about 10 - 12 minutes (until chicken is cooked through). Pour sauce over chicken occasionally.
- Serve over rice.
Nutrition Facts : Calories 649.4, Fat 9.3, SaturatedFat 1.5, Cholesterol 68.4, Sodium 105, Carbohydrate 97.1, Fiber 3.3, Sugar 41.7, Protein 34.9
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