ORANGE GINGER CHICKEN
This award-winning Orange Ginger Chicken is a healthier alternative to takeout or a frozen meal. The whole family will love this stir fried chicken breast made with an orange juice marinade.
Provided by Lori Yates
Categories Chicken
Time 35m
Number Of Ingredients 13
Steps:
- In small bowl, whisk together orange juice, soy sauce, ginger, 1 tablespoon oil, garlic, vinegar, orange zest, brown sugar, pepper and sriracha (if using).
- Place chicken in large zip-top bag; pour 1/3 cup marinade over chicken. Seal bag and refrigerate 1 hour.
- Remove chicken from marinade; discard marinade in bag.
- Heat large skillet or wok over medium-high heat. Add 1 tablespoon oil and half of chicken and cook 5 to 6 minutes or until chicken is golden brown and internal temperature reaches 165 degrees F, stirring frequently. Transfer chicken to medium bowl.
- Repeat process with remaining 1 tablespoon oil and chicken. Transfer chicken to bowl.
- Add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into marinade; boil 1 minute or until thickened.
- Return chicken to skillet; cook 1 minute or until heated through. Serve chicken sprinkled with green onions.
Nutrition Facts : Calories 478 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 787 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SPICY ORANGE-GINGER CHICKEN RECIPE
Ditch the take out and try this easy one-pan Orange Ginger Chicken recipe at home. This spicy Mandarin chicken recipe starts with marinating chicken in an orange-based Mandarin sauce and then cooking it in a skillet. Served on rice, it is an easy dinner that will make your family ask for more.
Provided by Aysegul Sanford
Categories Chicken
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 419 kcal, Sugar 9 g, Sodium 970 mg, Fat 15 g, SaturatedFat 3 g, Carbohydrate 18 g, Fiber 1 g, Protein 51 g, Cholesterol 145 mg, ServingSize 1 serving
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
ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
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 GINGER / ORANGE CHICKEN
You can use this glaze on a whole chicken too but roast it a while before you brush it with the glaze. This glaze bubbles, browns and releases the most wonderful aroma. You'll catch people roaming through the kitchen inhaling. Just have a box of Kleenex handy cause sometimes they drool too!
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Blend together all the ingredients except the chicken.
- Brush the breasts all over with the marmalade mixture.
- Place in a baking dish lined with foil (easy cleanup).
- Bake for 20-25 minutes until done, basting every 8 minutes.
- If there is any sauce left, heat, and serve along side the chicken.
- Serve.
Nutrition Facts : Calories 182.4, Fat 1.7, SaturatedFat 0.3, Cholesterol 37.8, Sodium 135.6, Carbohydrate 30, Fiber 0.5, Sugar 26.6, Protein 13
SPICY ORANGE-GINGER CHICKEN
This is Szechuan type of stir fry. You can vary the spiciness by the amount of chili sauce you add. It is a very colourful dish which is nice with rice to soak up the delicious sauce.
Provided by Paja9203
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Halve the peppers, remove the ribs and seeds, and cut into strips.
- Using vegetable peeler, remove the rind (orange part only) from the orange.
- Cut the rind into very thin julienne strips about 3 inches long.
- Squeeze the orange.
- Add more frozen juice if necessary to make 3/4 cup.
- In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
- In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
- Remove chicken.
- Add orange rind, garlic and ginger and stir-fry until aromatic.
- Add peppers and stir fry for 2 minutes.
- Add the chili sauce mixture and return the chicken to the wok.
- Cook until the sauce is thickened.
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
ORANGE PEEL CHICKEN
In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice...
Provided by Alex Guarnaschelli
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
- Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
- Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
- Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
- For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
- Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
- To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.
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.
GINGER ORANGE CHICKEN
This is a very good Ginger Orange Chicken. It is a Diabetic Recipe. My DH is a diabetic. The recipe comes from Lifescan.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Arrange chicken breast in a single layer, top side up, in a baking dish.
- In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
- Pour over the Chicken.
- Bake for 35 minutes.
- Remove chicken from pan.
- Combine cornstarch with the Splenda and 1/2 cup of water.
- Stir until smooth and then stir into pan juices.
- Put chicken back in pan, top side down in the sauce.
- Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
- Garnish with orange slices and parsley.
ORANGE SPICED CHICKEN
Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!
Provided by Amanda
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 13.7 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 0.4 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 1952.3 mg, Sugar 8.1 g
SPICY GINGER CHICKEN
This simple dish will be familiar to many people-it shows up in Chinese restaurants as well. Chicken and ginger go together beautifully, and some people love this dish with beef instead. Ginger is also a healthy seasoning. If possible, try to get young ginger, which has a pink root. You can also add any veggies you like to this dish.
Provided by Roy A.
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
- Add onion and chicken; stir-fry until chicken begins to turn white.
- Add ginger and red pepper, combine well.
- Add chilies and chicken stock/water, and stir-fry for 1 minute.
- Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
- Serve with rice.
Nutrition Facts : Calories 251.2, Fat 15.5, SaturatedFat 2.3, Cholesterol 0.9, Sodium 1622.2, Carbohydrate 25.5, Fiber 4.4, Sugar 4.3, Protein 5.5
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