ORANGE, HONEY AND SOY CHICKEN
This is a lovely sweet-and-sticky meal without the guilt the family whole family will enjoy. If you are cooking with rice or another side that takes awhile to cook, prepare that first.
Provided by april leigh
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 46.3 g, Cholesterol 60.8 mg, Fat 2.6 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 0.7 g, Sodium 2112.1 mg, Sugar 42.3 g
ORANGE CHICKEN STIR-FRY
My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
Nutrition Facts : Calories 277 calories, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
ORANGE CHICKEN STIR-FRY
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Provided by PENNIETHEWOO
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
- Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
- Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g
ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
- Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
- Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
- Add chicken back into pan.
- Serve over cooked veggies.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams
ORANGE CHICKEN STIR FRY
Steps:
- Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
- For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.
HONEY-ORANGE CHICKEN STIR-FRY
This delicious stir-fry is perfect for all occasions! You can make it fast plus it is the perfect blend of flavors.
Provided by Katie P
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
- Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
- Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.
Nutrition Facts : Calories 555.8 calories, Carbohydrate 63.2 g, Cholesterol 64.6 mg, Fat 20.5 g, Fiber 2.7 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 1150.2 mg, Sugar 26.1 g
EASY ORANGE CHICKEN STIR FRY
Posting for ZWT 2006 (Asian region) this is an easier version of the classic favorite. It is noted in the original recipe that if you don't want the orange flavor to be so heavy, sub 1/4 orange juice mixed with enough water to make it 1/3 cup.
Provided by JanetB-KY
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cubed chicken in a bowl, and add the marinade ingredients (rice wine or sherry and the cornstarch); marinate the chicken for 30 minutes.
- While the chicken is marinating, prepare the sauce ingredients ( combine orange juice through chili paste) and the garlic and ginger.
- Heat the wok and add oil; when oil is hot, add 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.
- Combine the sauce and the chicken. Stir-fry for another minute or so until the chicken is thoroughly cooked and serve hot with rice or chinese noodles.
Nutrition Facts : Calories 454.3, Fat 22.6, SaturatedFat 6.3, Cholesterol 145.3, Sodium 814.9, Carbohydrate 8.4, Fiber 0.2, Sugar 4, Protein 48.9
ORANGE-HONEY CASHEW CHICKEN
The sweet honey-citrus sauce turns ordinary poultry into something special. "I like to serve it with rice or riced potatoes," notes Raymonde Bourgeois of Swastika, Ontario.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight., Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil., Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.
Nutrition Facts :
HONEY GLAZED CHICKEN STIR FRY
Make and share this Honey Glazed Chicken Stir Fry recipe from Food.com.
Provided by Sueie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into cubes, set aside.
- In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
- Put oil in wok or large skillet.
- Preheat over medium heat.
- Stir vegetables until crisp-tender.
- Remove vegetables from wok.
- Add chicken to hot wok, (more oil if necessary).
- Stir fry for 3- 4 minutes or until cooked.
- Push chicken to side of wok, add sauce.
- Cook and stir until thick and bubbly.
- Return cooked vegetables to wok and stir all ingredients together to coat.
- Cook and stir another minute or until heated through.
- Serve over rice.
MANDARIN ORANGE CHICKEN STIR FRY
This is a quick last minute meal. You don't have to marinate overnight, I do if I remember. The broccoli slaw is the biggest time saver because it eliminated the chopping of vegetables!
Provided by Miss Erin C.
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the chicken breasts into 1-inch cubes.
- Marinate the chicken and veggies overnight in the teriyaki marinade, soy sauce and the juice from the can of oranges.
- Sauté the chicken and veggies in the marinade in a wok.
- Add the oranges at the end.
HONEY-GARLIC CHICKEN STIR-FRY
Honey-garlic chicken stir-fry--yeah, it's that good!
Provided by Alisa Provost
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
- Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
- Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
- Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
- Serve chicken and vegetables over hot rice.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g
HONEY AND ORANGE CHICKEN STIR-FRY
Make and share this Honey and Orange Chicken Stir-Fry recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the mustard, honey, orange zest and juice and 2 tablespoons olive oil in a large bowl. Season, add the chicken and stir to coat evenly. Cover and set aside for at least 15 minutes, or chill overnight.
- This works equally well with strips of beef, pork or turkey, and can be served with rice instead of noodles, if you like.
- Meanwhile, cook the noodles in boiling water according to the pack instructions. Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together. Set aside, covered, to keep hot.
- Put a large frying pan or wok over a high heat. When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted. Remove the nuts from the pan, set aside to cool, then roughly chop. Using a slotted spoon, lift the chicken from the marinade and add to the hot pan. Cook for 5 minutes, stirring, until golden all over.
- Add the chicken marinade to the pan and bubble away for 1 minute. Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions. Season and mix everything together to coat in the marinade. Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt. Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.
Nutrition Facts : Calories 686, Fat 26.6, SaturatedFat 4.6, Cholesterol 155, Sodium 166.3, Carbohydrate 50.3, Fiber 4.5, Sugar 21.2, Protein 62.9
GINGER HONEY CHICKEN STIR FRY
This recipe uses breaded chicken. I suggest Recipe #466587 for the chicken. This is a tasty stir fry that uses one seasonal ingredient so its it can be a seasonal dish. It can serve 2-4 people depending on the amount of bread chicken pieces used. I use 8-11 pieces per person. This recipe can be doubled.
Provided by King Jay II
Categories Hunan
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the Honey, Teriyaki, Vinegar, Sake, Sesame Oil, Juice from the Meyer Lemon, Sugar, grated Garlic and 1 inch grated Ginger in a bowl. Mix thouroughly.
- Heat the Peanut oil in a wok on medium high. Add the Onions and reduce the heat to medium. Cook for a minute and add the chopped garlic and 1/2 inch Ginger. Cook for 2 minutes and then add the colored bell pepper and cook for another 2 minutes.
- Next increase the heat to med. high and stir fry for another minute.
- Now add the chicken pieces and stir fry for another minute. Increase the heat to high and then add the Honey sauce. Cook for another minute or two.
- Add the chopped Onion greens to the dish. Serve hot from the wok .
- Serve over rice. Sprinkle roasted sesame seeds over serving.
Nutrition Facts : Calories 496.8, Fat 17.1, SaturatedFat 2.8, Sodium 1388.8, Carbohydrate 87.2, Fiber 1.6, Sugar 81.6, Protein 3.6
SPICY ORANGE CHICKEN STIR-FRY
Make and share this Spicy Orange Chicken Stir-Fry recipe from Food.com.
Provided by melyndalaurent
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
- In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
- Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
- Serve over rice.
Nutrition Facts : Calories 368.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 1493.8, Carbohydrate 49.9, Fiber 5.8, Sugar 24.9, Protein 34.5
HONEY-CITRUS CHICKEN STIR-FRY
This is so quick, so healthy, and I literally had ALL the pantry ingredients on hand. If you keep chicken breasts in the freezer and OJ in the fridge, you've probably got all the stuff. You could use pre-sliced veggies to make this really fast. Be aware that this makes a very scant four servings (you may need to up the ingredients accordingly). (EDIT 11/07 - After the first review, I noticed I goofed on the ingredients. It has since been corrected.)
Provided by KissKiss
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the sauce, in a bowl mix honey, apple cider vinegar, orange juice, soy sauce, and cornstarch. Set aside.
- Heat olive oil in a large wok or skillet. Add veggies and cook until tender-crisp (about 3 or 4 minutes). Remove veggies from wok.
- Add more oil if needed before adding chicken. Cook chicken for 3 or 4 minutes, or until no longer pink.
- Push the chicken to the sides of the pan and pour the sauce into the center (give the sauce a quick mix before doing this).
- Allow the sauce to bubble and thicken, while gently stirring. Then return the veggies to the pan and cook until heated through and all ingredients are coated with glaze.
- Serve over rice.
Nutrition Facts : Calories 628.3, Fat 8.8, SaturatedFat 1.4, Cholesterol 49.3, Sodium 635.4, Carbohydrate 103.2, Fiber 6.3, Sugar 13.4, Protein 31
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HONEY AND ORANGE CHICKEN STIR-FRY RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (4)Total Time 35 minsCategory Lower-Calorie MainsCalories 701 per serving
- Mix the mustard, honey, orange zest and juice and 2 tablespoons of the olive oil in a large bowl. Season, add the chicken and stir to coat evenly. Cover and set aside for at least 15 minutes, or chill overnight.
- Meanwhile, cook the noodles in boiling water according to the pack instructions. Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together. Set aside, covered, to keep hot.
- Put a large frying pan or wok over a high heat. When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted. Remove the nuts from the pan, set aside to cool, then roughly chop. Using a slotted spoon, lift the chicken from the marinade and add to the hot pan. Cook for 5 minutes, stirring, until golden all over.
- Add the chicken marinade to the pan and bubble away for 1 minute. Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions. Season and mix everything together to coat in the marinade. Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt. Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.
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