Glazed Pan Fried Orange Chicken Recipe 445 Food

ASIAN ORANGE CHICKEN

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.

ORANGE-GLAZED ROAST CHICKEN WITH STIR-FRIED BABY BOK CHOY

Steps:

• For the roast chicken: Preheat the oven to 450 degrees F.
• Finely grate the zest of 1 navel orange and reserve in a small bowl for the glaze. Thinly slice the navel and blood oranges into rounds, then scatter on the bottom of a Food Network 16-inch Hard-Anodized Nonstick Roaster. Top with the red onions, then pour in the chicken broth. Place the roasting rack on top.
• Add the butter, ginger, chile garlic sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.
• For the orange glaze: Meanwhile, add the orange juice, honey, soy sauce, vinegar, ginger chile garlic sauce and reserved orange zest to the 1.5-quart saucepan from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more.
• After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees F. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of chicken broth to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.
• For the stir-fried baby bok choy: Heat the sesame oil in the 10-inch skillet from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.
• Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.

GLAZED PAN-FRIED ORANGE CHICKEN RECIPE - (4.4/5)

Steps:

• Prepare the rice: Put dry rice and water in pot. Bring to boil. Cover and reduce to simmer for 20 minutes. DO NOT TAKE LID OFF DURING THE 20 MINUTES. Marinate chicken in orange juice while preparing the glaze. To make the glaze, mix the brown sugar, cornstarch, chicken broth, red wine vinegar, green pepper, corn syrup, garlic, and ginger root (or ground ginger if using). Cook on low to medium heat until it begins to boil. Add the hoisin sauce, honey, 4 teaspoons of water, additional ginger, five spice powder, and additional minced garlic Cook until low boil. Keep heat as low as possible while cooking the chicken. Spray skillet a little heavily with cooking spray. Cook chicken until done, about 5 minutes. Save cooked pieces in foil covered bowl while cooking remainder chicken until done. Add all chicken pieces back to skillet & add glaze sauce. Cook for another 3-5 minutes. Serve with cooked white rice.

SHEET PAN CHICKEN A L'ORANGE

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.

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE

Steps:

• To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
• Toss with hot chicken and sprinkle with sesame seeds to coat.

GLAZED BALSAMIC-ORANGE CHICKEN

Steps:

• Set a rack at the highest oven position and heat the oven to 400°F.
• In a small saucepan, combine the orange juice and brown sugar and boil until reduced by half.
• Stir in the balsamic vinegar, dry mustard, and thyme.
• Pour into a small, shallow bowl; mix until smooth.
• Dredge each chicken piece in the glaze, coating completely.
• Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan.
• Pour any leftover glaze over the chicken; sprinkle liberally with salt and pepper.
• Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minute Remove the pan from the oven and set the broiler on high.
• Turn the chicken over and baste it with the pan drippings.
• If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
• Broil, basting the chicken and rotating the pan for even browning, until the chicken pieces are shiny and well browned, about 8 minutes.
• Drizzle the chicken with the pan drippings before serving.

ROASTED ORANGE CHICKEN

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.

PAN-GLAZED CHICKEN

Steps:

• Prepare rice according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5 minutes on each side or until a thermometer reads 170°., Combine the vinegar, honey and basil; pour over chicken. Cook for 1-2 minutes or until sauce is heated through. Serve with rice.

PAN-FRIED GLAZED CHICKEN WITH BASIL - WW

Steps:

• Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done.
• Stir in vinegar, honey, and basil; cook an additional 1 minute.

GLAZED ORANGE CHICKEN

Steps:

• Place the chicken breasts in a single layer in a glass or ceramic baking dish.
• Combine the ingredients for the marinade, and pour over the chicken. Cover the pan, and marinate overnight or longer in the refrigerator, turning the chicken a few times.
• When ready to cook, adjust oven racks to the middle and broil positions. Preheat the oven to 375 degrees.
• Bake the chicken, uncovered, in the marinade for 12 to 16 minutes or until almost done. Be careful not to overcook. Increase the heat to broil, move the pan of chicken under the broiler and cook a few more minutes, with the door partly open, until the breasts are golden.
• While the chicken is cooking, line a serving plate with a bed of watercress. Remove chicken from the oven, place on top of the watercress, spoon the pan juices over and garnish with orange slices.

PAN FRIED CHICKEN

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.