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 WALNUT CHICKEN
For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken. With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste. -TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade., Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a thermometer reads 170°. , Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. , Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.
Nutrition Facts :
CHICKEN SALAD WITH WALNUTS AND GRAPES
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.
Provided by Jill Santopietro
Categories dinner, lunch, salads and dressings, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
- In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 33 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 301 milligrams, Sugar 5 grams, TransFat 0 grams
ORANGE CHICKEN WITH GREEN ONIONS AND WALNUTS
This is soooo good. Orange Chicken in the slowcooker... now that's my kind of cookin. Serve over rice and sprinkle walnuts on top and you've got dinner made easy. Time does not include slow cooking 8 hours!
Provided by Vseward Chef-V
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- MIX broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in 6-qt. slow cooker. Add chicken and turn to coat.
- COVER and cook on LOW 8 to 9 hr.* or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
Nutrition Facts : Calories 320.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 57.3, Sodium 565.7, Carbohydrate 45.1, Fiber 1.1, Sugar 19.6, Protein 18.1
ORANGE SAUCE CHICKEN
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.-Diane Werner
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.
Nutrition Facts :
CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS
Twenty-plus years ago, a sister introduced me to this recipe -- from a 1977 Better Homes and Gardens Oriental Cookbook. The original version (which my sister follows faithfully) is very similar to Kimke's Recipe #31632. Here is my version, which I think is different enough to be sent in and enjoyed. It is saucier. Also, our past exchange students want to refer to my version.
Provided by Leggy Peggy
Categories Poultry
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
- If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
- For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
- Do all cooking in a wok if you can.
- Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
- Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
- Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
- Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
- Add first set of chicken pieces to second set of pieces.
- When chicken is hot, add soy sauce mixture.
- Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
- Stir well.
- When mixture thickens (just a bit) add vegetables.
- Stir thoroughly and warm through. Might take a minute, covered.
- Serve over rice.
CHICKEN AND WALNUTS
This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!
Provided by Kimke
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
- stir-fry green pepper& green onions in hot
- Remove.oil for 2 minutes or till crisp& tender.
- Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
- Remove.
- Add half the chicken to hot wok; stir-fry 2 minutes.
- Remove.
- Stir-fry remaining chicken 2 minutes.
- Return all chicken to wok.
- Stir in soy mixture into chicken.
- Cook& stir till thickened and bubbly.
- Stir in veggies.
- Cover and cook 1 minute more.
- Serve with rice.
Nutrition Facts : Calories 555.3, Fat 41.7, SaturatedFat 7.2, Cholesterol 77.6, Sodium 1087.7, Carbohydrate 15.2, Fiber 4.1, Sugar 4.7, Protein 26.8
ORANGE WALNUT SALAD (PAULA DEEN)
This is as pretty as it is easy. The sweet and sour salad dressing would be delicious on a variety of other salads as well. Paula Deen made this on Food Network and it looked so delicious I had to try it right away! This recipe is large enough for a big dinner party, but don't be afraid to rescale for a smaller group.
Provided by SharleneW
Categories Citrus
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In large salad bowl, combine lettuce, spinach, oranges and onion.
- Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
- Sprinkle over lettuce mixture.
- To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
- Shake again before serving.
- Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
- Cut orange in half across segments.
- Slip knife around and free each segment from membrane.
ORANGE WALNUT CHICKEN
Make and share this Orange Walnut Chicken recipe from Food.com.
Provided by Courtly
Categories Chicken Breast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine orange juice concentrate, 2 T. oil, soy sauce, and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours. Remove chicken; reserve marinade.
- In a skillet, cook chicken in remaining oil until juices run clear.
- Meanwhile, in a saucepan sauté walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup of green onions for garnish. Add remaining onions to saucepan; sauté until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered for 5-10 minutes or until sauce reaches desired consistency.
- Serve chicken over rice; top with sauce and reserved walnuts and onions.
Nutrition Facts : Calories 542.4, Fat 24.3, SaturatedFat 4.5, Cholesterol 76.1, Sodium 668.4, Carbohydrate 53.8, Fiber 2.7, Sugar 41.5, Protein 32
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