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
ORANGE CHICKEN SKILLET
Lynn starts with Orange Chicken Skillet, a succulent stir-fry that spotlights tender chicken and fresh vegetables. Drop-in guests will think you fussed over the citrus-flavored sauce.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, stir-fry the chicken, carrots, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. , In a small bowl, combine flour and brown sugar; stir in orange juice and chili sauce until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pasta.
Nutrition Facts : Calories 290 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 375mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 25g protein.
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
SKILLET CHICKEN WITH TURMERIC AND ORANGE
This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.
Provided by Nargisse Benkabbou
Categories dinner, easy, quick, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
- When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.
ORANGE CHICKEN
This dish is so popular, we couldn't avoid making it. It continues to top the charts of every Chinese takeout menu. Can you guess what it is? Orange chicken. We love the crunchy exterior covered in a sweet orange glaze. We use dark-meat chicken that stays super juicy. And our sauce is made with fresh orange juice and zest plus orange marmalade for an extra punch of flavor.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the rice in a saucepan with 2 cups water. Season with salt. Bring to a boil, then cover and lower the heat to maintain a bare simmer. Cook for 15 to 20 minutes, then remove from the heat allow to rest covered.
- Meanwhile, in a large mixing bowl, whisk together the egg and 2 tablespoons cornstarch. Sprinkle with salt and pepper. Add the chicken to the batter and toss to evenly coat.
- Combine the garlic, brown sugar, marmalade, sesame oil, soy sauce, ginger, orange juice, orange zest, vinegar, water, the remaining 1/2 tablespoon cornstarch and the scallion whites in a large bowl. Whisk until the sugar is dissolved. Set aside.
- Heat a large skillet over high heat. Add the peanut oil. Using tongs, add the chicken in an even layer and brown 4 minutes per side, turning once, until cooked through. Don't crowd the pan, so work in batches if need be. Also, don't move it around-let it brown to get a nice crust. Remove the chicken with tongs to a plate and reserve.
- Place a nonstick skillet over medium heat Pour the sauce mixture into the pan and cook until it starts to thicken, about 2 minutes, then add the chicken to the pan. Cook until sauce is reduced to a glaze that coats the chicken, about 4 minutes.
- Place a scoop of rice in individual serving bowls, then top with the orange chicken. Garnish with a sprinkle of sesame seeds and sliced scallion greens.
SKILLET ORANGE CHICKEN WITH CARROTS
From a book about cooking for young children, this has been a staple in our house since the kids were toddlers, and my youngest still asks for it at least once a month! Only 4 ingredients!!!!
Provided by muffin-maker
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add chicken to the skillet, add sliced carrots, mix orange juice and soy sauce together and pour over the chicken. Place on stove and cover; bring to boil, reduce heat and simmer for about 15 minutes, or until chicken is tender. Can use boneless, skinless breasts, but the sauce isn't as flavorful. I also double the amounts of liquid, as I like to have extra sauce.
Nutrition Facts : Calories 227.5, Fat 14.5, SaturatedFat 4, Cholesterol 79, Sodium 344.2, Carbohydrate 6.4, Fiber 0.9, Sugar 4.1, Protein 17.2
More about "orange chicken skillet food"
ORANGE CHICKEN 30 MINUTE SKILLET RECIPE - THE GUNNY SACK
From thegunnysack.com
Reviews 167Calories 355 per servingCategory Dinner
- Start by cutting 1 1/2 pounds of chicken breasts into chunks (about 1 – 1 1/2 cubes). Mix together soy sauce, cornstarch, and water. Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes.
- While it is marinating, prepare the orange sauce so that it is ready when you need it later. Whisk together fresh squeezed orange juice, dark brown sugar, cornstarch, soy sauce, hoisin sauce, rice vinegar, orange zest, and optional sriracha sauce. Set aside.
- Heat 2 tablespoons of oil in a large skillet. Remove the chicken from the marinade with a slotted spoon and carefully add it to the skillet. Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through.
- Add the orange sauce to the chicken and cook for 4-6 minutes, stirring often until the sauce has thickened.
EASY ORANGE CHICKEN SKILLET | CLEAN FOOD CRUSH
From cleanfoodcrush.com
Servings 4-5Estimated Reading Time 3 minsCategory Dinner
ORANGE CHICKEN RECIPE - EASY ORANGE CHICKEN IN 20 …
From eatingonadime.com
CHINESE ORANGE CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN SKILLET | CLEAN FOOD CRUSH
From cleanfoodcrush.com
ORANGE CHICKEN MEATBALLS - THE WOODEN SKILLET
From thewoodenskillet.com
HEALTHY ORANGE CHICKEN - IFOODREAL.COM
From ifoodreal.com
EASY ORANGE CHICKEN RECIPE - RECIPES.NET
From recipes.net
ONE-PAN LEMONY CHICKEN SKILLET MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CRAVINGS | ONE-SKILLET ORANGE CHICKEN
From cravingsbychrissyteigen.com
BEST ORANGE CHICKEN RECIPES | COMFORT FOOD | FOOD NETWORK …
From foodnetwork.ca
HEALTHY ORANGE CHICKEN - THE WOODEN SKILLET
From thewoodenskillet.com
3 INGREDIENT ORANGE CHICKEN RECIPE - EATINGONADIME.COM
From eatingonadime.com
ORANGE SKILLET CHICKEN RECIPE - FOOD.COM
From food.com
FRESH CHINESE ORANGE CHICKEN RECIPE | RECIPES.NET
From recipes.net
RECIPES: THESE THANKSGIVING SIDE DISHES WILL BE THE MEAL’S HIGHLIGHTS
From ocregister.com
SKILLET ORANGE CHICKEN RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love