Orange Ginger Chicken And Veggies 9 Food

SHEET PAN ORANGE GINGER CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
• On one side, add the chicken in a vertical row, next to it add the broccoli in a vertical row, and continue on with each of the following in vertical rows - the sugar snap peas, carrots, and red onions. The rows don't have to be perfect, and you can certainly dump everything on the sheet pan in any state of arrangement you like; I simply was going for more precision, uniformity, and color blocking.
• Evenly drizzle with the olive oil; set aside.
• To a small bowl, add the soy sauce, chili garlic sauce, fish sauce, orange zest, orange juice, ginger, and whisk to combine. Evenly brush or spoon the mixture over the chicken and vegetables. I concentrated putting more of the mixture on the chicken rather than the vegetables
• Evenly season with salt, pepper, and bake for about 15 to 18 minutes, or until chicken is cooked through and the vegetables are crisp-tender.
• Optionally garnish with orange slices, cilantro, and serve immediately.

EASY ONE PAN ORANGE GINGER CHICKEN

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over medium-high heat and add the olive oil.
• Pat the chicken drumsticks dry with paper towels and season with salt and pepper.
• Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown. No need to worry about cooking the chicken through at this point - just get a good golden crust on it!
• In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended.
• When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
• Place the pan in the pre-heated oven and bake for about 25 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Baste the chicken with the sauce once during the baking process, if desired.
• Serve with orange slices, a sprinkling of sesame seeds, and fresh parsley, if desired.

ORANGE-GINGER CHICKEN AND VEGGIES

Steps:

• Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

ORANGE-GINGER CHICKEN STIR FRY

Steps:

• Combine coconut aminos, orange juice, zest, water and garlic, and ginger if using the dried form, (if using fresh, reserve for later) in a small bowl. Set aside.
• Heat ½ Tbsp. oil in a large sauté pan, wok, or skillet over high heat (medium-high if using a cast iron skillet).
• Add half of the chicken and cook until no longer pink in the center. Remove chicken to a plate and repeat with another ½ Tbsp. oil and remaining chicken.
• Wipe pan clean (if desired) before adding ½ Tbsp. oil. When the pan is hot, add onions and carrots and stir-fry for 3-4 minutes.
• Add broccoli and peppers, continue to stir for another 3-4 minutes, then add fresh garlic and ginger, if using, and cook another 30 seconds or until fragrant.
• Add chicken back to the pan with the vegetables then pour sauce over everything. Stir to coat, add green onions and cook for an additional 1-2 minutes until meat is warmed through and vegetables are tender to your liking.
• Top with toppings of choice.
• Serve over cauliflower rice for a Whole30-friendly option or with rice or rice noodles, if desired.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

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!

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

ORANGE GINGER CHICKEN AND VEGGIES

Steps:

• In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside.
• Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion; stir fry for 6 minutes or until the vegetables are crisp tender.
• Add the broth mixture and cooked poultry to the skillet.
• Bring to a boil; cook and stir for 3 minutes or until thickened.
• Remove from the heat; stir in the mandarin segments and cashews.
• Serve over rice.

ORANGE GINGER CHICKEN STIR-FRY WITH BALSAMIC VINEGAR

Steps:

• Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 minutes. Meanwhile, cook rice according to package instructions.
• Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water. Heat half the oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.
• Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes. Add reserved chicken and sauce mixture. Cook, stirring, until vegetables are well coated and chicken is fully cooked. Remove from heat and top with green onions. Serve over rice.

GINGER ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken breast in a single layer, top side up, in a baking dish.
• In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
• Pour over the Chicken.
• Bake for 35 minutes.
• Remove chicken from pan.
• Combine cornstarch with the Splenda and 1/2 cup of water.
• Stir until smooth and then stir into pan juices.
• Put chicken back in pan, top side down in the sauce.
• Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
• Garnish with orange slices and parsley.