Orange Glazed Chicken Low Sugar Calories Food

HEALTHY ORANGE CHICKEN

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.

ORANGE GLAZED CHICKEN STIR FRY

Steps:

• 1. Season chicken, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook chicken, stirring frequently, 6 minutes or until thoroughly cooked. Remove chicken and keep warm.
• 2. Heat remaining 1 tablespoon olive oil in same skillet and cook red pepper and onion, stirring frequently, 4 minutes or until vegetables are crisp-tender. Add Hellmann's® or Best Foods® Real Mayonnaise, orange juice and brown sugar, stirring until sauce is smooth. Return chicken to skillet and toss to coat. Season, if desired, with soy souce and garnish with chopped parsley and chopped peanuts. Serve with hot cooked rice.

ORANGE GLAZED CHICKEN (LOW SUGAR CALORIES)

Steps:

• 1 In a bowl, mix well egg, tapioca starch, salt, bouillon, chicken seasoning . 2 Coat chicken with the mixture and set aside 3 Place orange juice, sweetener, vinegar, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat until well thickened to taste. 4 Heat up oil on the stove for up to 350 degrees 5 Start deep frying the chicken in batch until light golden brow 6 Remove and pour the chicken into the orange glazed sauce. 7 Toss until all chicken are well coated. 8 Serve as is or with rice or noodle

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE

Steps:

• To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
• Toss with hot chicken and sprinkle with sesame seeds to coat.

HONEY GLAZED CHICKEN BREASTS (LOW FAT)

Steps:

• Heat oven to 375 degrees. Spray a 13X9 inch pan with cooking spray.
• Place chicken in pan.
• In a small bowl, mix remaining ingredients except orange peel, pour over chicken.
• Cover with foil. Bake 20 minutes; turn chicken.
• Bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut.
• Sprinkle with orange peel.
• **crushed red chili flakes is my own addition**.

MARY'S MAPLE & ORANGE GLAZED CHICKEN

Steps:

• Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
• Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).