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
HEALTHY ORANGE CHICKEN
30 Minute Healthy Orange Chicken recipe without all the extra calories and high sodium levels. This delicious chicken tastes great and is good for you too!
Provided by Layla
Categories Dinner
Number Of Ingredients 25
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.
Nutrition Facts : ServingSize 1 serving, Calories 257 kcal, Carbohydrate 19 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1219 mg, Fiber 1 g, Sugar 13 g
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 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.
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 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
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