SKILLET ORANGE CHICKEN RECIPE
This Skillet Orange Chicken Recipe is so easy - it comes together in 30 minutes or less!
Provided by Ashley Fehr
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
- Heat a large pan over high heat and add oil (add more oil if needed to coat the bottom of your pan).
- Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side.
- Meanwhile, make the Orange Chicken sauce. Whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth and 2 tablespoons corn starch.
- Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165° F minimum), about 10 minutes.
- Serve over rice as desired.
Nutrition Facts : Calories 232 kcal, Carbohydrate 40 g, Protein 14 g, Fat 1 g, Cholesterol 36 mg, Sodium 1466 mg, Sugar 26 g, ServingSize 1 serving
SUPER EASY ORANGE CHICKEN
This easy orange chicken recipe only has five ingredients and takes 20 minutes to make. The secret is using shortcuts to make it. When it's done, you have a bowl of orange chicken that's delicious served over rice with a veggie.
Provided by April Anderson
Categories Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Bake the popcorn chicken according to the package directions.
- While the chicken bakes, make the sauce. Combine the BBQ sauce, marmalade, soy sauce, and rice vinegar in a saucepan. Heat it over medium heat and once it starts to bubble keep it on low until the chicken is done.
- Once the chicken is done baking, place it in a heat-proof bowl. Pour the sauce over the top and toss to coat the chicken. Serve with rice and veggies!
Nutrition Facts : Calories 434 calories, Sugar 38.7g, Sodium 1264.6mg, Fat 12.2g, SaturatedFat 2g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 62.6g, Fiber 0.8g, Protein 20.4g, Cholesterol 46.7mg
ORANGE CHICKEN AND RICE - REMADE
Orange chicken is one of our go-to meals when ordering Chinese takeout, so we were excited to try Beth's version. It does not disappoint. The chicken is very tender. It soaks up the fresh, sweet, and bursting orange flavor from the sauce. Red pepper flakes add a little kick of spice that you're looking for. We used the brown rice...
Provided by Beth Colon
Categories Chicken
Time 40m
Number Of Ingredients 22
Steps:
- 1. In a medium saucepan, add water, the juice of two oranges and lemons, rice vinegar, and soy sauce. Place on med-high heat. Add the zest of 2 oranges, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring this mixture to a boil. Remove from heat and let this cool for about 10-15 minutes.
- 2. While this is cooling, remove any fat from chicken breasts. Cut into small bite-size pieces. Place in a large bowl.
- 3. When the mixture is cooled, add one cup to the chicken and mix so that all of the chicken is coated. Reserve the remaining mixture for later. Refrigerate for 1-2 hours.
- 4. Place chicken and marinade in large skillet/frying pan and cook until no longer pink. (If you have a lot of juice remaining drain it off.) Add the reserved sauce to chicken and cook for about 5-7 minutes over med-high heat.
- 5. In a small bowl, add water and corn starch. Mix together. Add to chicken, stirring constantly. This should thicken up quickly.
- 6. (This is for Minute Rice, if you use a different kind, use the directions on your package) Add 3 cups of water, 2-3 chicken bouillons, and 2 Tbsp oil to water and bring to a boil. Add 4 cups of the brown rice, bring back to boil, and cover. Reduce heat to low and simmer for 5 minutes.
- 7. While this is cooking, scramble up the 2 eggs.
- 8. Once the rice is done, add the soy sauce, chopped green onions, and the cooked eggs. Taste and then add salt if needed. Try it and tell me if this isn't better than takeout! lol. Hope you enjoy.
ORANGE CHICKEN AND VEGGIES WITH RICE
A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Taste of Home Test Kitchen - Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 470mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
BAKED ORANGE CHICKEN AND BROWN RICE
This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
- Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
- Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
- Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
- Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.
ORANGE CHICKEN AND RICE BOWL
Make and share this Orange Chicken and Rice Bowl recipe from Food.com.
Provided by iewe7726
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat large skillet on medium-high heat. Add chicken and stir-fry 5 to 7 minute or until cooked through.
- Stir in dressing and juice. Bring to boil.
- Add vegetables (and red pepper if using); cook 5 to 7 minute or until heated through, stirring occasionally.
- Serve over rice. Top with nuts (or chow mein noodles) for crunch.
Nutrition Facts : Calories 762, Fat 17.3, SaturatedFat 2.8, Cholesterol 131.7, Sodium 454.1, Carbohydrate 85.6, Fiber 1.2, Sugar 5.2, Protein 60.2
ORANGE CHICKEN WITH CHINESE SAUSAGE FRIED RICE
This might be my favorite all-in-one meal! The tangy and spicy orange chicken is reminiscent of my childhood and the Chinese sausage fried rice brings me back to my Asian heritage. This recipe is delicious at all times of the day, but really hits the spot after a fun night out! It may be a bit more difficult than other recipes, but the outcome is worth the effort... believe me!
Provided by Jordan Andino
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 27
Steps:
- For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
- Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
- For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
- For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
- Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
- Pour the hot sauce over the fried chicken. Serve with the rice.
EASY ORANGE CHICKEN WITH RICE
Make and share this Easy Orange Chicken With Rice recipe from Food.com.
Provided by Red Chef Mama
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees (farenheit).
- Sprinkle salt and pepper to taste over the chicken.
- Place the cut up chicken in a foil lined baking dish, skin side up.
- Bake in preheated oven for 35 minutes.
- In a medium saucepan combine the orange juice, butter and ginger, heat through.
- Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
- Meanwhile, cook rice according to package directions.
- Serve the chicken and sauce with the rice.
Nutrition Facts : Calories 851.5, Fat 49.6, SaturatedFat 16.9, Cholesterol 287.2, Sodium 308.8, Carbohydrate 13.7, Fiber 0.3, Sugar 13.3, Protein 83
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