Spicy Mandarin Orange Sauce Food

MANDARIN ORANGE SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

SPICY ORANGE-GINGER CHICKEN RECIPE

Steps:

• In a glass bowl, whisk orange juice, orange zest, soy sauce, ginger, garlic, 1-tablespoon olive oil, Sriracha sauce, rice vinegar, brown sugar, and black pepper.
• Place the chicken in a ziplock bag and pour 1/3 of the mixture in the bag. Seal the bag and place it in the fridge. Let it marinade for an hour.
• Heat 1-tablespoon olive oil on a large non-stick skillet over high heat. Remove chicken from the bag and discard the marinade.
• Add chicken, in 2 batches, and cook each batch for 6-7 minutes. Place the cooked chicken on a clean plate. Set aside.
• Pour the rest of the marinade into the now-empty skillet and cook until boiling over medium high heat.
• In the mean time, whisk together the cornstarch and water in a small bowl. It will be like a white paste. Whisk it into the marinade and let it boil for a minute.
• Return chicken into the skillet and cook for 5 minutes or until chicken registers 160 F when a thermometer is inserted in some of the pieces of chicken.
• Serve it immediately over rice. Sprinkle it with scallions and black sesame seeds.

HOT AND SPICY MANDARIN ORANGE CHICKEN

Steps:

• Grind Sichuan peppercorns in a spice blender, mortar and pestle or with a heavy object over a tea towel. Set aside.

MANDARIN ORANGE GRILLING SAUCE

Steps:

• In a saucepan, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Stir in the orange and lemon juices and bring to a boil; stirring constantly.
• Boil for 1 minute and then remove from heat.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• MICROWAVE DIRECTIONS:.
• In a 4-cup measure, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Gradually stir in orange and lemon juices.
• Microwave on HIGH for 3-4 minutes or until mixture boils, stirring each minute.
• Keep microwaving to boil it one full minute.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• GRILLED CHICKEN DISH:(just in case).
• Pound 4 boneless chicken breasts to a 1/4 inch thickness.
• In a small dish combine 2 tbls. melted butter with 1/4 tsp cinnamon and use this to baste the chicken while grilling.

SPICY MANDARIN ORANGE SAUCE

Steps:

• Empty only the syrup from the mandarin oranges into a bowl.
• Stir in soy sauce and creole seasoning.
• Pour mixture into sauce pan on medium heat.
• Add corn starch until the mixture thickens.

MANDARIN ORANGE SAUCE

Steps:

• Strain mandarin oranges to separate segments from juice. Keep juice. You should have approximately 2 cups of mandarin orange segments and 1 cup of juice, exact measurement does not matter.
• Pour cornstarch into small pot. Gradually whisk in 1/4 cup of reserved juice to fully dissolve cornstarch.
• Whisk in remainder of juice, honey and orange juice concentrate. Stir constantly while bringing mixture to a boil, about 3-5 minutes.
• Continue to stir for one minute once it boils and begins to thicken and turn glassy.
• Taste and adjust sweetness to your liking and add mandarin orange segments. Cook for one minute more to incorporate any juice from added oranges.
• Remove from heat and let cool. Mixture will thicken further as it cools.
• Keep in fridge for up to 4 days. Sauce made with cornstarch does not freeze well.

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.

SPICY MANDARIN NOODLES

Steps:

• In a food processor or blender; pour in the oranges with their juice, sambal, vinegar, and the seasoning packet for the ramen noodles. Mix together until the oranges are finely chopped into a sauce.
• In a large bowl; put the ramen noodles and drained bamboo shoots. Pour the orange mixture over them to cover.
• Let the noodles soak for 45 minutes to an hour until they absorb lots of the liquid and get soft.
• Heat the noodles and shoots with the orange marinade in a skillet over medium heat for about 5 minutes until the sauce bubbles.
• Top with green onions and peanuts then serve.

MANDARIN ORANGE SAUCE FOR CREPES

Steps:

• Heat oranges, juice, sugar, vanilla and rum over med to high heat.
• In a small bowl, stir together cornstarch and water.
• When orange mixture comes to a bowl, stir in cornstarch mixture.
• Cook stirring constantly until thick.