Orange Honey Soy Marinade Food

ORANGE, HONEY AND SOY CHICKEN

Steps:

• Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

ORANGE HONEY GARLIC CHICKEN

Steps:

• To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.

ORANGE SOYA SAUCE MARINATED CHICKEN

Steps:

• In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours.
• Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate.
• Place chicken on grill, and cook, turning occasionally, about 25 minutes.

HONEY, SOY AND ORANGE MARINADE

Steps:

• Combine all ingredients in a bowl, whisk to emulsify.
• Use to marinade your favorite cuts of chicken or pork.

ORANGE HONEY MARINADE

Steps:

• Whisk together all ingredients in a bowl.
• Use to marinate chicken breasts or pork tenderloin in the refrigerator overnight.
• Brush with marinade while cooking.

ORANGE/SOY MARINADE

Steps:

• mix it up, marinate a couple lbs of beef, chicken or pork for two to four hours.

ORANGE, HONEY, SOY MARINADE

Steps:

• Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.
• Marinate ribs (or other meat) 1-2 hours.
• Use remaining liquid as a basting sauce during cooking.
• Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.
• This makes enough marinde for 6-8 pork chops.

ORANGE-HONEY MARINADE FOR SALMON

Steps:

• Mix first eight ingredients in a glass dish.
• I lightly slash the tops of the filets to allow the marinade to penetrate the fish better. Add salmon, turn to coat. Cover and refrigerate 1 hour.
• Drain salmon, reserving marinade.
• Grill for 5 minutes, brush with marinade, turn and grill other side for 5 more minutes. Continue until salmon flakes easily when tested with fork.
• Can also be done under the broiler.

SPICY ORANGE MARINADE

Steps:

• Mix all ingredients and pour over chicken or fish to marinade.
• For full saturation, prick chicken with fork prior to marinating.
• If desired, reserve some of the sauce to pour over chicken when served.

ORANGE MARINADE

Steps:

• Combine all ingredients together and mix well.

SWORDFISH WITH ORANGE, HONEY AND SOY

Steps:

• Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
• Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.

ORANGE SOY DRESSING

Steps:

• Grate rind of the oranges and juice. Peel and grate ginger. Crush (garlic press)/finely mince garlic.
• Combine orange rind, orange juice, ginger, garlic, soy sauce, honey (or splenda) and salt and pepper in a screw top jar.
• Secure lid and shake until well combines.
• Recommended for noodle salad, rice salad or asian style coleslaw.
• Store dressing in jar for upe to 7 days in the fridge.

HONEY ORANGE CHICKEN

Steps:

• In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.

ORANGE-SPICED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

HONEY-ORANGE CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
• Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
• Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.