Spiced Chicken With Oranges Food

ORANGE SPICED CHICKEN

Steps:

• To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
• Bake in the preheated oven for 45 minutes, basting often.

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.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

SPICED CHICKEN WITH ORANGES

Steps:

• Sprinkle chicken with salt, pepper, five-spice powder, and sesame seeds. Melt butter in heavy large skillet over medium heat. Sauté chicken until golden brown and cooked through, about 5 minutes per side. Using tongs, transfer to plate.
• Add onion to drippings in skillet and sauté until tender, stirring often, about 3 minutes. Add orange juice, soy sauce, and pepper oil. Reduce heat to medium-low and simmer 2 minutes, stirring often. Add oranges and stir until just heated through, about 1 minute. Return chicken to skillet to reheat if necessary. Divide onion-orange mixture among 4 plates, top with chicken, and serve.

SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)

Steps:

• 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.

SPICED ORANGE CHICKEN

Steps:

• Place chicken in a large nonstick skillet; add 1 cup of orange juice. Sprinkle with the seasonings. Bring to a boil. Reduce heat; cover and simmer for 20--25 minutes or until the chicken juices run clear. Remove chicken and keep warm., Combine cornstarch, water and remaining orange juice until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and rice.

SPICY ORANGE CHICKEN STIR-FRY

Steps:

• Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
• In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
• Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.

CHICKEN BAKED WITH ORANGE SPICED HARISSA SAUCE

Steps:

• Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed.
• Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast.
• Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refrigerator.
• Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.

SPICY ORANGE CHICKEN

Steps:

• Season chicken with salt, pepper and garlic powder and place in 9" x 13" baking pan lined with aluminum foil.
• Combine marmalade, barbeque sauce, Worcestershire sauce and lemon juice.
• Pour sauce over chicken and bake for 30 minutes.
• Baste and turn chicken over and bake 30 more minutes.