Healthy Orange Chicken Food

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

HEALTHY ORANGE CHICKEN

Steps:

• Clean + cut chicken into 1 inch cubes.
• In a large frying pan, heat sesame oil. Cook the chicken until the edges are brown and slightly crispy (Approx 12-15 minutes)
• As the chicken is cooking, stir together the sauce mixture in a separate bowl
• Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.
• Pour the sauce mixture into the same pan you cooked the chicken in.
• Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan) The sauce should be bubbling the entire time.
• When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
• Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
• Sprinkle with sesame seeds + enjoy!
• *** If substituting ground ginger for fresh ginger, cut the amount to 1/2 teaspoon

HEALTHY ORANGE CHICKEN

Steps:

• Place a rack in the center of your oven and preheat oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
• Prepare the broccoli: place the broccoli on the baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Toss to coat, then spread into an even layer on one side of the sheet pan.
• Prepare the chicken: Place breadcrumbs, salt, and pepper into a large ziptop bag. Shake a little to combine. Add the chicken pieces, seal, then shake to coat the chicken evenly. Place the chicken pieces in a single layer on the open side of the baking sheet.
• Bake for 10 minutes, then remove the pan from the oven and turn the chicken pieces over. Return the pan to the oven and bake for 5 to 10 additional minutes, until the chicken is cooked through. When a piece of chicken is cut, the juices should run clear.
• While the chicken cooks, prepare the sauce: In a medium saucepan (one large enough to hold the sauce and the chicken), whisk together the orange zest, orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and corn starch, until it is very smooth. Add to the saucepan. Bring the mixture to a boil and cook until the sauce is thickened and reduced, about 3 to 4 minutes. Stir in the red pepper flakes. Taste (be careful; it will be hot!) and adjust the seasoning as desired.
• Add the baked chicken to the pot and stir to coat with the sauce. If the broccoli is not yet as crisp as you would like, spread it out over the surface of the entire pan (including the open side where you were previously roasting the chicken) and return it to the oven until it is as baked as you like (I left it in for about 3 more minutes). Stir the green onions into the pot with the chicken. Serve hot with the roasted broccoli and rice.

HEALTHY ORANGE CHICKEN

Steps:

• Score chicken ( 3 slices into chicken) Season chicken with above seasonings, squeeze 1 lemon and 1 orange over the chicken. Cover and marinate in the fridge for 30 minutes.
• In a pan heat up oil. Add in fresh herbs, garlic, and sliced up lemon, fry for 30 seconds to infuse the oil.
• Add in chicken Rib cage down. Maintain your heat on medium high. Squeeze in 2 Navel oranges on top of chicken. Place oranges face down in pan. Cook on each side for 6 minutes and then flip.
• At the 20 minute mark pour in the brown sugar on top of the chicken and the soy sauce . Continue to flip after every 6 minute mark. After 3o-45 minutes the chicken should be done. Once done squeeze the last orange on top of the chicken and top with chopped green onions to garnish. Serve with asparagus and Sweet potato.

HEALTHY ORANGE CHICKEN

Steps:

• In a medium-size bowl combine all the ingredients under the "to marinate chicken" section and mix it thoroughly and marinate the chicken for at least 10 minutes.
• In a separate bowl combine orange juice, soy sauce, vinegar, chili garlic sauce, cornstarch, orange zest, garlic, ginger, red chili flakes, brown sugar, and salt. Whisk it until the sugar dissolves and keep the sauce mixture aside.
• Heat a wide skillet; add oil and once the oil is heated add the marinated chicken pieces to it.
• Cook on a medium flame for 4-5 minutes and flip the chicken pieces to the next side and cook for 5-6 more minutes until the chicken is cooked perfectly.
• Stir in the prepared sauce mixture to the skillet and cook the chicken along with the sauce uncovered for 5 minutes.
• The sauce will start to thicken and everything comes together. In this stage add the sesame seeds and green onions.
• Serve the orange chicken along with rice and veggies.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• Place chicken pieces in a large bowl, set aside.
• In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
• In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
• Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
• Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
• Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
• (Do not overcook chicken).
• Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
• FOR THE SAUCE:.
• In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
• Now, add the rice wine and the soy sauce mixture you set aside above.
• Add cooked chicken, stirring until well mixed.
• In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
• Serve over jasmine rice.

ORANGE CHICKEN

Steps:

• For the chicken: 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.
• For the sauce: 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. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

HEALTHY ORANGE CHICKEN

Steps:

• Start by prepping all the ingredients before you begin to cook.
• Place a large 9-10″ cast iron or non-stick skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil and the cut up chicken.
• Sauté stirring only as the chicken browns for 3-4 minutes, or until just done. Remove the chicken from the pan and set it aside.
• Lower the heat to medium-low and add the remaining tablespoon avocado oil, toasted sesame oil, ginger and garlic. Cook stirring constantly to prevent browning until fragrant, about 1 minute.
• Then add the orange zest, orange juice, and coconut aminos to the pan. Bring to a boil then lower the heat to maintain a brisk boil. The goal in this step is to reduce the sauce.
• When the sauce is thickened, 8-10 minutes, add the chicken back to the pan. Or if you like a bit more sauce you can add the optional thickener before the sauce thickens on it's own, at about the 5 minute mark in the cooking time.
• Cook to warm the chicken and combine it with the sauce. Season to taste with salt and pepper. Then sprinkle with the green onions and sesame seeds before serving.

ORANGE CHICKEN

Steps:

• Heat dressing and butter in large skillet on medium-high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Add orange juice, chicken stock and orange slices; bring to boil. Reduce heat to low; cover. Simmer 40 min. or until chicken is cooked through (180°F). Remove chicken from skillet, reserving juices in skillet. Place chicken on serving plate; cover to keep warm.
• Beat egg and sour cream in small bowl until well blended. Remove 1 Tbsp. of the pan juices from skillet; stir into sour cream mixture. Return to skillet; mix well. Cook on low heat 1 to 2 min. or until slightly thickened, stirring constantly.
• Spoon over chicken.

JAY'S ORANGE CHICKEN

Steps:

• Marinade: Slice chicken breasts in half, to make thin. Gently score down the centre of each side of the breasts and place in a large mixing bowl. Chop the oranges in half, squeezing the juice from two of them into the bowl and added the other 4 halves around the chicken. Add in the garlic and mix around with your hands. Leave overnight in the fridge to marinade.
• Add the chopped carrots and ginger to a frying pan with oil, and fry until golden.
• Take the chicken from the fridge and place on an oiled griddle or griddle pan. Cook each side untill golden.
• Serve the chicken and ginger carrots with rice.

ORANGE CHICKEN

Steps:

• 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.
• 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. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tbsp of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350°F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.