ORANGE TERIYAKI CHICKEN
Steps:
- Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
- Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
- Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
- Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
- Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
- Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
- Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
- Remove cooked chicken and place on a plate lined with paper towels.
- In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
- Bring sauce to a boil over medium heat stirring occasionally.
- In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
- Pour sauce over chicken, stir to coat and serve over rice.
TERIYAKI GLAZED CHICKEN
I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. -Kelly Brenneman, Riverdale, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1922mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 3g fiber), Protein 28g protein.
ORANGE-TERIYAKI GLAZED CHICKEN WITH WILD AND BROWN RICE
Wild and brown rice pilaf (with orange, garlic and soy) served with teriyaki glazed chicken breast halves sprinkled with snipped green onion and toasted pecans. Delicious! Tip: Do not allow the grains to overcook, or they will become gummy. You can freeze leftover cooked rice for up to six months and add it to soups, salads and casseroles. From the local newspaper.
Provided by BecR2400
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed.
- While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked.
- Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.
Nutrition Facts : Calories 391.5, Fat 13.2, SaturatedFat 2, Cholesterol 75.5, Sodium 647.9, Carbohydrate 37, Fiber 2.6, Sugar 7.6, Protein 31.2
ORANGE TERIYAKI-GLAZED CHICKEN
Make and share this Orange Teriyaki-Glazed Chicken recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry chicken breasts, trimming off any fat or sinew.
- Halve breasts; place in shallow baking dish.
- In saucepan, boil orange juice until reduced by half.
- Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
- Boil about 5 minutes, until thick and syrupy.
- Remove pan from heat and strain glaze into a bowl.
- Let cool to room temperature.
- Pour half over the chicken breasts, turning breasts to coat both sides.
- Marinate chicken breasts in this mixture for 30 minutes.
- Just before serving, preheat grill or broiler to high.
- Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
- Sprinkle chicken with sliced green onions and serve at once with your favorite rice.
BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
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).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
ORANGE TERIYAKI CHICKEN
Savory, light spicy orange teriyaki flavor From We Love to Cook Book I like to double sauce so can use as sauce on rice If use any of marinade need to boil few minues to kill bacteria you can substitue 2 1/2 lbs chicken wings for an appetizer
Provided by muffinlady
Categories Chicken Breast
Time P1DT30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
- Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
- Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
- Serve with orzo, rice etc.
ORANGE TERIYAKI CHICKEN
From an old Betty Crocker booklet. The original had the chicken cooked in the microwave but I always found it to be a bit dry - so I adjusted it to bake in the oven. I serve this over a nice brown rice and with a crusty bread.
Provided by HokiesMom
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and lightly spray a 3 quart casserole dish.
- Arrange chicken breasts in casserole dish.
- Mix brown sugar and cornstarch.
- Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
- Pour this over the chicken.
- Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
- Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.
Nutrition Facts : Calories 295.5, Fat 6.9, SaturatedFat 1, Cholesterol 75.5, Sodium 1523.1, Carbohydrate 30.1, Fiber 1.7, Sugar 23.2, Protein 28.1
TERIYAKI MARINADE WITH ORANGE JUICE
Posted by request. Has a great flavor that goes nicely with meats, especially chicken. Also good on vegetables. The pic is of boneless chicken breast that has been marinated in this recipe for about 6 hours. Was excellent!
Provided by PalatablePastime
Categories Oranges
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Stir together ingredients and pour over meat or vegetables.
- Refrigerate food while marinating.
- Different foods will require different marinating times.
- Much longer for beef than chicken, seafood or veggies.
Nutrition Facts : Calories 285.4, Fat 0.3, SaturatedFat 0.1, Sodium 6454, Carbohydrate 60.9, Fiber 1.4, Sugar 52.6, Protein 13.1
ORANGE TERIYAKI CHICKEN
Make and share this Orange Teriyaki Chicken recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat oil to medium-high heat. Add chicken and brown. Put chicken in crockpot. Add frozen vegetables and tapioca. Mix well.
- In a small bowl, mix all remaining ingredients. Pour on the chicken. Cover and bake at low heat for 4 hours.
Nutrition Facts : Calories 377.1, Fat 8.1, SaturatedFat 1.4, Cholesterol 74, Sodium 680.6, Carbohydrate 47, Fiber 7.7, Sugar 16.9, Protein 32.2
TERIYAKI GLAZED CHICKEN
Make and share this Teriyaki Glazed Chicken recipe from Food.com.
Provided by sheila
Categories Lunch/Snacks
Time 51m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
- Add chicken, turning chicken occasionally.
- Cook about 45 minutes.
GRILLED TERIYAKI ORANGE GLAZED CHICKEN
Our neighbours just come by when they smell this lovely chicken grilling. I've had them ask for just a " bite " so often we just print the recipe and hand it out. And yes they still ask for the " bite " too ! Prep time is marinating time. Cook time is heating the sauce and grilling.
Provided by peachez
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the marinade ingredients in a large saucepan, simmer over low heat 20- 30 minutes, stir occasionally Stir in the cornstarch mixture and bring to a boil.
- Remove from heat and cool.
- Place chicken breasts and marinade into a large plastic freezer bag, turning to coat Refrigerate for at least 1 hour, turning occasionally.
- Remove breasts from bag, grill over a medium flame 15- 20 minutes, turn and grill other side about 5 minutes more till cooked through- set aside.
- Quickly grill orange slices about 1 minute per side- set aside, quarter them when cooled Place chilled marinade in a large saucepan, heat to boiling, stirring occasionally.
- Remove from heat.
- Add chicken and orange quarters to saucepan, stirring to combine.
- Serve over rice.
Nutrition Facts : Calories 518, Fat 9.1, SaturatedFat 1.3, Cholesterol 68.4, Sodium 3168.9, Carbohydrate 71.4, Fiber 5.1, Sugar 58.2, Protein 40.2
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BUTTERFLIED CHICKEN WITH TERIYAKI GLAZE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.8/5 (19)Total Time 1 hr 20 minsCategory Main CourseCalories 588 per serving
- MARINATE CHICKEN: Place all marinade ingredients (except 1 teaspoon of orange zest) in a large ziploc bag and squish to combine. Add spatchcocked chicken, seal bag and massage to coat well. Marinate for 4-6 hours or overnight in fridge or, quicker, at room temperature for 30 minutes.
- ROAST CHICKEN: Remove chicken from marinade, pat dry with a paper towel and place on roasting pan. Pour marinade into a small saucepan and set aside. Lightly sprinkle the chicken with salt. Roast for 30-40 minutes, depending on size of chicken. Instant thermometer should read 150F in thickest part of breast. You will finish cooking in broiler. Remove chicken from oven. Pour off grease from pan. (At this point, you can make the glaze and do the final steps just before you're ready to serve.)
- MAKE TERIYAKI GLAZE/SAUCE: While chicken is roasting, whisk cornstarch into marinade in saucepan. Bring marinade to a boil and boil for 2 minutes until sauce is thickened. Lower heat and cook for another 2 minutes. If glaze is too thick, add a bit of water. Brush some of glaze over roasted chicken. Reserve remaining 1/2-3/4 cup to pass with the chicken later.
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4.9/5 (27)Total Time 40 minsCategory Main CourseCalories 523 per serving
- Season the chicken thighs with kosher salt and freshly ground black pepper. Heat the oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs.
- In a medium bowl, whisk the remaining ingredients until well combined. Pour into the same pan and cook the sauce over medium heat and cook until reduced by a third.
- Add the chicken back to the pan and and bake in the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
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