ORANGE CHICKEN LO MEIN
Yield 6 servings
Number Of Ingredients 16
Steps:
- Zest one orange using Microplane® Adjustable Grater to measure 1 tbsp. Juice both oranges to measure ½ cup. Combine zest, juice, water, sugar, vinegar, soy sauce and seasoning mix in Small Batter Bowl; whisk well. Set aside.Cut chicken into 1-in. pieces. Combine egg, salt and black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour and cornstarch in Stainless (6-qt./6-L) Mixing Bowl. Add chicken mixture; toss to coat. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside andkeep warm.Add pressed garlic to Skillet. Cook 30-60 seconds or until fragrant. Omitting seasoning packet, add ramen noodles and orange mixture to Skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend and cabbage; cook 3-4 minutes or until vegetables are hot and cabbage is crisp-tender. Add chicken to Skillet; mix well to coat chicken.
Nutrition Facts :
SPICY CHICKEN LO MEIN RECIPE - (4.3/5)
Provided by disler
Number Of Ingredients 12
Steps:
- In a bowl, mix chicken, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for at least 1 hour. Mix oyster sauce and water. Remove chicken from refrigerator and discard marinade. Cook noodles according to package, drain and hold in a bowl of cold water. In wok, over high heat, add oil and drop 1/3 of chicken into wok and stir fry so that all sides of chicken are crisp. Remove and place in bowl. Continue to add 1/3 of chicken until all chicken has been cooked. Put all chicken in the side bowl. In wok, remove excess oil leaving enough to saute vegetables. Once the vegetables are done to your liking, remove them and hold in a separate bowl. In wok, combine chicken stock, and oyster sauce mixture. Add 1 teaspoon of flour to sauce to thicken, and whisk vigorously. Continue to add 1 teaspoon of flour until desired consistency. Cook sauce over medium high heat until liquid has thickened (about 5-10 minutes). Add chicken and vegetables to sauce and toss to combine. Add noodles, stirring to coat with sauce until completely combined and heated. Transfer to serving platter.
SPICY ORANGE CHICKEN
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. -Paula Williams, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.
Nutrition Facts :
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SPICY ORANGE CHICKEN
This is one of my favorite ways to fix chicken. I love orange marmalade. I use chicken breasts, cut in 4 pieces each. I usually serve this over fried rice.
Provided by anymouse
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378.8, Fat 14, SaturatedFat 3.9, Cholesterol 92.8, Sodium 451.8, Carbohydrate 32.8, Fiber 0.7, Sugar 26.3, Protein 30.9
SPICY ORANGE CHICKEN
A sweet and spicy chinese inspired chicken dish. I can't get good Chinese food in my neighborhood, so I've been trying to make my own. This is a definite go to for me now.
Provided by pkhemmerich
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cut veggies into chunks and minces garlic. Set aside for later.
- Combine all the sauce ingredients into a bowl and whisk together. Set aside. (I recommend doing this ahead of time so the flavors can get happy together).
- Dice chicken into manageable chunks; about 1/4-1/2 inch pieces.
- Beat the egg and add cayenne pepper. Combine chicken into the egg mixture. Combine flour and corn starch in a ziplock bag, add the chicken pieces from the egg mixture into the bag. Close and shake. Shake off excess flour for the cooking process.
- Begin cooking chicken in a wok with about 2 inches of peanut oil in it. The oil should be 375-400 degrees. Work in small batches. Don't overload the wok.
- Once all the chicken is cooked, reserve only about 3 tablespoons of the oil in the bottom of the wok. Crank the heat up high and add your chicken back into the wok. Cook until all the pieces get a nice golden brown. You can add your veggies during this process.
- Once your veggies are cooked the way you like them add the sauce mixture and stir constantly. Saute for 3 minutes or so, allowing the sauce to thicken.
SPICY ORANGE CHICKEN
This delicious restaurant favorite isn't that hard to make if you follow these instructions. The ancho chili pepper adds a small amount of heat.
Provided by Late Night Gourmet
Categories Chicken Breast
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the soy sauce, garlic, ginger, rice vinegar, and chili pepper.
- Grind sugar in a coffee grinder for 15 seconds to reduce the granules. Alternately, use caster sugar. The sugar needs to be fine to dissolve properly in the marinade. Add to mixture.
- Zest the peel of 1 orange into the mixture. Squeeze the juice from 3 oranges into the mixture and blend thoroughly. Retain orange peels for later if you want to add zest to the end product.
- Add mixture to a zip lock bag or sealed container, and add chopped chicken breast. Allow to marinade, refrigerated, at least 2 hours.
- Bring 1 1/2 cups of water to a boil. Add the rice and a pinch of salt and return to a boil. Cover and reduce heat to a simmer, and cook until water is absorbed (about 16 minutes). Rice should have steam holes when it's ready.
- Using a colander, strain the marinade juices into a pan to separate them from the chicken. Heat on low heat to reduce, stirring as it starts to bubble up.
- Heat the oil in a wok or large pan.
- Pat the chicken dry with paper towels, taking care to not wipe off garlic and ginger bits. Mix the cornflour with the salt and pepper. Toss the chicken in the mixture until completely coated.
- When the oil is hot, reduce heat to medium and cook the chicken in batches, about 5 minutes on each side. If you have a meat thermometer, the chicken is done when the internal temperature reaches 165 degrees F.
- Remove each batch of chicken with a slotted spoon, and place in a bowl lined with a paper towel to soak up excess fat.
- When all the chicken is cooked, add the bell pepper, snap peas, and green onion to the hot pan. Saute until the peppers soften up a bit (about 5 minutes), then add marinade juices. Add the chicken back in and stir until blended. Heat until it reaches the desired consistency.
- Serve up with white rice. Top with orange zest if desired.
Nutrition Facts : Calories 566.1, Fat 22.8, SaturatedFat 4, Cholesterol 72.6, Sodium 1615.5, Carbohydrate 60.7, Fiber 5.4, Sugar 24.1, Protein 30.6
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