ORANGE HONEY GARLIC CHICKEN
Really easy, tangy and tasty. A delicious orange/honey/soy/garlic marinade! Yum!
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 9.6 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.3 g, Protein 31.5 g, SaturatedFat 4.8 g, Sodium 635.2 mg, Sugar 8.1 g
ORANGE-GARLIC CHICKEN BREASTS
Steps:
- Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
- Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
- Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
- Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
- Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
- Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.
Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Cholesterol 96 mg, Fiber 0 g, Protein 36 g, SaturatedFat 1 g, Sodium 142 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FIJI ISLANDS CHICKEN
Make and share this Fiji Islands Chicken recipe from Food.com.
Provided by ElaineAnn
Categories Chicken Breast
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Marinade Sauce: Blend together all the ingredients, except chicken.
- Prepare the chicken pieces (may be whole pieces or bite-size if you have boned chicken) and marinate for at least one hour. Larger pieces will require more time.
- Butter and flour a baking dish and place the chicken flat in the dish.
- Cover the chicken with the marinade sauce.
- Do not cover the baking dish. Bake in a slow oven at 350° until golden brown.
- Turn the pieces when the top has browned. This should take about 45 minutes total.
- Serve with rice with tiny peas, rice with raisins, or rice with pineapple chips.
- Best known Polynesian dish of the South Pacific Islands.
Nutrition Facts : Calories 484.4, Fat 35.2, SaturatedFat 7.3, Cholesterol 85, Sodium 1173, Carbohydrate 14.9, Fiber 1.8, Sugar 9.2, Protein 25
SOUTH PACIFIC ISLAND CHICKEN (FROM A CROCK POT!)
I was playing in the kitchen again and this was the creation. My hubby loves it and I can't go home to my family's house without them hounding me to make it....thank goodness it's easy!
Provided by emtpixie
Categories One Dish Meal
Time 6h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine pineapple juice, orange juice, and 3 tablespoons of the ground ginger.
- Put 1/2 of the liquid in a large zipper seal bag (or split it in two bags if need be). Reserve rest of liquid in bowl or other covered container.
- Rinse chicken and pierce with a fork in several places of each breast. Place chicken in zipper bag(s)and refrigerate at least 4 hours to overnight (I prefer overnight).
- Drain the mandarin oranges and put in container with reserved liquid, cover and marinate for the same amount of time as the chicken.
- Chop peppers and onion.
- When ready to cook, place chicken in bottom of crock pot, discard the marinade. Layer the onions and peppers on chicken and salt and pepper to taste.
- Drain pineapple chunks and add fruit to crock pot. Add UNDRAINED crushed pineapple to crock pot as well as the mandarin oranges WITH the liquid.
- Set crock pot to HIGH and cook 6-8 hours, depending on when the chicken is done.
- When ready to serve cook rice according to package directions and serve chicken with sauce over the rice. ENJOY!
GIADA DE LAURENTIIS'S GARLIC AND CITRUS CHICKEN
I watched Giada make this on a recent episode of "Everyday Italian" on the Food Network. It is SO GOOD and pretty easy to prepare. She made the Penne with Spinach Sauce to go with it.
Provided by Kerry Ciulla
Categories Chicken
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Nutrition Facts : Calories 637.8, Fat 44.2, SaturatedFat 11.9, Cholesterol 178.2, Sodium 208.2, Carbohydrate 13.7, Fiber 1.2, Sugar 7.2, Protein 45.8
PANDA EXPRESS ORANGE CHICKEN
A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.
Provided by flume027
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Place chicken pieces in a large bowl, set aside.
- In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
- In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
- Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
- Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
- Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
- (Do not overcook chicken).
- Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
- FOR THE SAUCE:.
- In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
- Clean wok and heat 15 seconds over high heat.
- Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
- Now, add the rice wine and the soy sauce mixture you set aside above.
- Add cooked chicken, stirring until well mixed.
- In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
- Serve over jasmine rice.
PACIFIC ISLAND GARLIC ORANGE CHICKEN
I coined this recipe tonight by combing a variety of recipes, some good intuition and the result was a masterpeice bursting with flavor. It would be selfish of me not to share this one. Let me know what you think. Don't forget to wear the grass skirt when you make this one!
Provided by SkylerFox
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In 2C glass measure, combine Yoshidas, Orange Juice, Honey & Orange zest to make marinade.
- Pour 1/2 the marinade into bowl and set aside other half.
- Add chicken to bowl and marinate for 10 to 15 minutes.
- This is a good time to start cooking your rice as directed.
- Remove chicken from marinade and discard marinade.
- Heat wok on high.
- Add Olive Oil until hot.
- Add Garlic and cook for 20 seconds.
- Add Onion, Bell Pepper, Carrot and stir-fry until almost soft.
- Add Chicken and continuing stir-frying until chicken 1/2 cooked.
- Add remaining marinade and continue cooking until chicken is no longer pink.
- Mix Cold Water & Cornstarch in small glass.
- Pour into wok until sauce thickens, then remove from heat.
- Serve chicken mixture with gravy onto plates topped with a bed of Jasmine rice.
- Top with Mandarine Oranges, Chopped Cashews, and Cilantro.
- Bon Apetite!
Nutrition Facts : Calories 1060.4, Fat 39.4, SaturatedFat 8.8, Cholesterol 109, Sodium 361.1, Carbohydrate 128.7, Fiber 7.2, Sugar 31.1, Protein 49.4
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