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 RICE BOWL
Very delicious. I always make a little extra of the orange juice and Asian toasted sesame dressing on the side, just in case anyone wants extra. Serve over rice. I also like to make brown rice instead of white rice.
Provided by singfreako
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. Add the chicken, and cook and stir until no longer pink in the middle and beginning to brown, 5 to 7 minutes. Stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.
- Stir in the red bell pepper, zucchini, broccoli, and green onions, and cook and stir until the vegetables are tender and the broccoli is bright green in color, 5 to 8 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 10.1 g, Cholesterol 64.6 mg, Fat 11 g, Fiber 2.6 g, Protein 26 g, SaturatedFat 2.1 g, Sodium 256.5 mg, Sugar 5.3 g
APPLEBEE'S CRISPY ORANGE CHICKEN BOWL
Make and share this Applebee's Crispy Orange Chicken Bowl recipe from Food.com.
Provided by misury
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
- Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
- Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:.
- 1 teaspoon minced garlic.
- 1 1/2 teaspoons grated orange rind.
- 1 cup orange juice.
- 1/2 cup hoisin sauce.
- Dash cayenne pepper.
- 1/4 cup granulated sugar.
- Salt and pepper to taste.
- Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
- Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
APPLEBEE'S CRISPY ORANGE CHICKEN BOWL RECIPE
Make our Applebee's Crispy Orange Chicken Bowl Recipe at home tonight for your family. You will love this Applebee's Irresist-A-Bowl™ packed with rice, stir-fried veggies and breaded chicken smothered in a spicy sweet orange glaze.
Provided by Mark
Categories Main Course
Time 1h30m
Number Of Ingredients 24
Steps:
- Place chicken a large bowl.
- Add egg, salt, pepper and oil. Mix well. Set aside.
- Place cornstarch and flour in a second large bowl. Mix well.
- Add chicken to the flour mixture. Mix well, to evenly coat each piece.
- Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet.
- Set over high heat.
- When oil reaches 375°F, carefully add chicken pieces in small batches. Fry 3 to 4 minutes or until golden and crisp. Do not overcook.
- Remove chicken from oil with tongs, slotted spoon or spider strainer and place on a paper towel-covered plate to drain.
- Continue frying the remainder of the chicken, in small batches, until all are done.
- Set aside and keep warm.
- Allow oil in skillet or wok to cool slightly. Pour off all but about 2 tablespoons.
- Set skillet or wok over high heat.
- When oil has returned to hot, add vegetables. Stir fry for 5 - 7 minutes.
- Remove veggies from skillet or wok to a bowl. Set aside and keep warm.
- Add oil to make about 2 tablespoons.
- Set skillet or wok over medium heat.
- When oil has returned to hot, add garlic. Sauté for 1 minute.
- Add remaining ingredients, except salt and pepper, and bring to boil.
- Allow to boil for 3 minutes, stirring constantly.
- Reduce heat. Taste. Add salt and pepper, to taste.
- Continue to simmer until sauce thickens to your liking, stirring frequently.
- Pour glaze over chicken. Mix well.
- Place cooked rice in a bowl, spreading out to cover.
- Pour chicken and sauce over rice.
- Top with stir fried vegetables.
- Sprinkle with green onions, almonds and noodles.
- Serve hot.
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
KICKIN' ORANGE CHICKEN AND BROCCOLI RICE BOWLS
Using gluten-free tamari will make this orange marinade gluten-free and paleo friendly. But, you can always use regular soy sauce or Braggs liquid aminos for the same salty flavor if gluten isn't a concern. And grilling orange slices adds an extra sweetness and caramelization to the finished dish.
Provided by Heidi
Time 50m
Number Of Ingredients 22
Steps:
- To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, onion, and rice wine vinegar in a blender or food processor until mixed well. Add the olive oil and tamari or soy sauce and blend again until creamy.
- Place the chicken breasts in a large bowl or gallon freezer bag and pour over the marinade jsut to cover, reserving 1/2 cup or more for using as a dressing for the bowls. Refrigerate the chicken for 20 minutes or overnight.
- Preheat the oven to 425°F or the grill to high heat. If baking, bake the chicken for 20-25 minutes and set the oven to broil for the last minute or two of baking.
- If grilling, place the chicken breasts on the hot grill. Cover and cook for 10 minutes then flip the chicken and cook for 5 minutes. Turn off one side of the grill and move the chicken to the other side and cook for 10 more minutes or until the breasts have an internal temperature of 165 degrees. The length of cooking time will depend on the thickness of the breasts. Remove from the grill and allow to rest for 5 minutes before slicing.
- To make the broccoli rice, steam the blitzed broccoli in a microwave-safe bowl with sesame oil for 45 seconds. Toss and taste before adding more sesame oil to taste. Top with the sesame seeds and season with salt and pepper to taste.
- To serve, divide the broccoli rice among the bowls, then add the chicken, fresh or grilled orange slices and garnish with lime, red chili flakes, and fresh cilantro or basil. Drizzle with the reserved sauce and eat up.
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
ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY
Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.
Provided by Tresha Lindo
Categories Appetizers
Time 1h30m
Yield 10 kebabs
Number Of Ingredients 21
Steps:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
- While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
- Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
- Line a baking sheet with parchment paper.
- Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
- Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
- Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
- Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
- In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
- Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
- Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
- Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
- Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
- Enjoy!
ORANGE-CHICKEN RICE BOWL
Toss colorful veggies and strips of chicken with OJ and toasted sesame dressing for a unique, smart, skip-the-takeout dish. Chopsticks optional.
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 6
Steps:
- Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently.
- Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
- Serve over rice; top with nuts.
Nutrition Facts : Calories 410, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
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BLACK RICE SALAD BOWLS WITH CHIPOTLE ORANGE CHICKEN ...
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3.4/5 (16)Total Time 1 hr 30 minsCategory Main CourseCalories 697 per serving
- Place the chicken in a glass baking dish. In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles + 1 tablespoon of the adobo sauce, cumin, olive oil and a pinch of salt and pepper. Place the pot over medium heat and bring the mixture to a boil. Simmer 10 minutes or until the sauce has thickened, reduced and become syrup like. Remove from the heat and allow to cool 5-10 minutes. Pour about 1/3 cup to 1/2 cup of the sauce over the chicken and give it a good toss (reserve the remaining sauce for serving). Place the chicken in the fridge for 20 minutes or up to overnight.
- To make the rice: Place the rice in a pot. Cover with chicken broth (or water) and bring to boil. Reduce heat to low, cover, and cook 30-40 minutes. Fluff with a fork.
- Meanwhile heat a little extra-virgin olive oil in a large skillet over medium-high to high heat. Grab the chicken and when the oil is hot, add the chicken and brown for 5-8 minutes, then turn and brush with a little more of the remaining sauce. Cook until the chicken is tender and cooked through, about 5 minutes more. Remove from the heat and let sit five minutes, slice the chicken into strips.
- To make the dressing: In a small bowl or glass jar combine the olive oil, lime juice, balsamic vinegar, crushed red pepper, salt and pepper. Whisk well, taste and season to your liking.
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From spaceshipsandlaserbeams.com
Ratings 1Calories 639 per servingCategory Main Course
- In a medium bowl add flour, salt, ground white pepper, onion powder, cumin, and chili powder. Whisk together to combine.
- Take each piece of chicken and dip it in egg mixture, then dip in flour mixture to coat all sides of the chicken pieces. Set coated chicken on a plate until ready to put in the skillet.
- In a large skillet over medium heat add sesame oil. Once oil is hot and shimmering, add coated chicken to the skillet, one piece at a time.
CRISPY ORANGE CHICKEN RICE BOWLS - SIMPLY SISSOM
From simplysissom.com
5/5 (1)Estimated Reading Time 5 minsServings 4Total Time 30 mins
- In a large Ziplock bag, combine 1/3 cup orange juice, 1/3 cup soy sauce and seasoned chicken. Remove air and seal bag. Allow chicken not marinate in the refrigerator for a minimum of 2 hours. Overnight is best.
- Heat oven to 375 degrees. Line a baking sheet with parchment paper and place a baking rack on top of the baking sheet.
- To a second Ziplock bag, add whole-wheat flour. Remove chicken from marinade and drop it into the flour filled bag. Seal and shake until chicken is completely coated.
- Remove chicken from flour (shaking off excess). Dredge chicken in egg and then roll in Panko crumbs.
ORANGE CHICKEN - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (22)Total Time 17 minsCategory Main CourseCalories 322 per serving
- In a mixing bowl or measuring glass cup, whisk together orange juice, honey, soy sauce, apple cider vinegar, garlic, ginger, orange zest and cornstarch. Whisk well.
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From jessicagavin.com
3.8/5 (18)Total Time 40 minsCategory EntreeCalories 345 per serving
- To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, red onion, and rice wine vinegar in a blender or food processor until thoroughly mixed.
- Add the chicken pieces in a single layer in a casserole dish and pour the marinade over the chicken.
INSTANT POT ORANGE CHICKEN RICE BOWLS
From wholeandheavenlyoven.com
Reviews 2Estimated Reading Time 3 minsServings 6Total Time 50 mins
- Pat chicken dry and season all over with salt and pepper. Place in a 3-qt instant pot and pour 1 cup orange juice over top.
- Seal lid on instant pot and cook on high pressure 30 minutes. Let release pressure naturally 10 minutes. Remove chicken from instant pot and use two forks to shred. Keep chicken warm.
- Whisk remaining 3/4 cup orange juice, orange zest, soy sauce, rice vinegar, sugar, and cornstarch-water mixture together in a large skillet. Bring to a low simmer, stirring occasionally until orange sauce is thickened. Toss chicken into sauce until evenly coated.
- Arrange broccoli, rice, and orange chicken in bowls and top with orange wedges and green onions. Serve hot and enjoy!
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From thebusybaker.ca
5/5 (1)Total Time 15 minsCategory Dinner, Main CourseCalories 251 per serving
- Add the chicken breast cubes to a medium bowl along with the cornstarch and flour (and salt and pepper, if using). Stir to coat. Set aside.
- Heat a large skillet over medium-high heat and while it's heating whisk together the orange juice, marmalade, soy sauce, garlic, ginger, rice vinegar, and cornstarch until well combined. Set aside.
- Once the skillet has heated, add the oils and then the chicken coated in the cornstarch and flour.
- Brown the chicken in the skillet until each side is crispy and golden brown and the chicken is cooked through.
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From cupcakesandkalechips.com
Servings 4Total Time 50 minsEstimated Reading Time 7 minsCalories 352 per serving
- To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, red onion, and rice wine vinegar in a food processor or blender until thoroughly mixed. Add the olive oil and tamari and blend again until creamy.
- Place the chicken breasts in a single layer in a casserole dish and pour the marinade over the chicken. Place the dish in the fridge and marinate for 20 minutes or longer.
- Preheat the oven or grill to 425°F. Bake the chicken for 20 to 25 minutes. Set the oven to broil for the last minute of cooking.
- For grilling, use a foil pack to cook the chicken Grilling will take less time so check for doneness at 15 minutes.
ORANGE GROUND CHICKEN RICE BOWLS - FRUGALNUTRITION.COM
From frugalnutrition.com
5/5 (4)Calories 446 per serving
- Cook brown rice according to your preference, I usually prefer a Japanese rice cooker and short-grain brown rice. You can also toast the rice in a little oil ahead of time for extra flavor!
- In a large pan or wok, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn’t have to be fully cooked yet.)
- Add the ginger, garlic, spice sauce, orange juice (and zest), and soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
- Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
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