SWEET ORANGE CHICKEN II
Chicken is simmered until tender in a sweet orange and cranberry sauce. Pure delicious chicken, made with ingredients usually in your home.
Provided by The Messy Cook
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
- Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 38.7 g, Cholesterol 102.5 mg, Fat 24.7 g, Fiber 1.1 g, Protein 35.5 g, SaturatedFat 6.7 g, Sodium 110.5 mg, Sugar 32.7 g
SWEET ORANGE CHICKEN
When you're tired of eating simple fried chicken, we challenge you to try new recipes. This one is a special one, with exotic inspiration. Sweet, with orange zest and soy sauce, it makes the chicken pieces crunchier and tastier.
Provided by Raluca Cristian
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Crack the eggs and put them into a medium bowl.
- Sprinkle some salt and whisk them.
- Cut the chicken breast into medium pieces.
- Coat the chicken pieces with the whisked egg.
- In another medium bowl, put the flour and some sea salt and mix them with a fork.
- Put the chicken pieces coated with eggs into the flour bowl.
- Mix them, until the chicken pieces coat with flour.
- In a frying pan, heat the vegetable oil.
- Fry the chicken pieces until light golden brown.
- In a skillet, heat 1 tablespoon of oil and cook the chili flakes for less than 1 minute.
- Add the soy sauce and the water and boil that mixture.
- Add the brown sugar, the ginger powder, and the orange zest. Mix them together.
- Add the vinegar.
- Dilute the corn starch in 2-3 tablespoons of water and add it in the sauce.
- Mix it until the sauce becomes thicker.
- Add the chicken pieces in the sauce and let them cook together.
- Serve the chicken warm, with a rice side.
- If you want, sprinkle some black sesame on it.
Nutrition Facts : Calories 472 calories, Protein 36 grams, Fat 23 grams, Carbohydrate 25 grams
SWEET ORANGE CHICKEN
This orange chicken recipe with orange marmalade is a family favorite. It's sure to be a hit at your next get together!-Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 379 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 962mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 30g protein.
QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups glaze
Number Of Ingredients 5
Steps:
- To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
- Toss with hot chicken and sprinkle with sesame seeds to coat.
CHINESE ORANGE CHICKEN
Provided by Genevieve Ko
Categories Chicken Fry Quick & Easy Dinner Orange Soy Sauce Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Start the chicken:
- In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
- Make the orange sauce:
- Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
- Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
- In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
- Fry the chicken:
- Line a large rimmed baking sheet with paper towels.
- In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
- Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
- To serve:
- Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.
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.
HEALTHY ORANGE CHICKEN
This healthy orange chicken is baked and not fried. The sweet, sticky orange sauce tastes like Panda Express orange chicken but is so much better for you!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Place a rack in the center of your oven and preheat oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
- Prepare the broccoli: place the broccoli on the baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Toss to coat, then spread into an even layer on one side of the sheet pan.
- Prepare the chicken: Place breadcrumbs, salt, and pepper into a large ziptop bag. Shake a little to combine. Add the chicken pieces, seal, then shake to coat the chicken evenly. Place the chicken pieces in a single layer on the open side of the baking sheet.
- Bake for 10 minutes, then remove the pan from the oven and turn the chicken pieces over. Return the pan to the oven and bake for 5 to 10 additional minutes, until the chicken is cooked through. When a piece of chicken is cut, the juices should run clear.
- While the chicken cooks, prepare the sauce: In a medium saucepan (one large enough to hold the sauce and the chicken), whisk together the orange zest, orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and corn starch, until it is very smooth. Add to the saucepan. Bring the mixture to a boil and cook until the sauce is thickened and reduced, about 3 to 4 minutes. Stir in the red pepper flakes. Taste (be careful; it will be hot!) and adjust the seasoning as desired.
- Add the baked chicken to the pot and stir to coat with the sauce. If the broccoli is not yet as crisp as you would like, spread it out over the surface of the entire pan (including the open side where you were previously roasting the chicken) and return it to the oven until it is as baked as you like (I left it in for about 3 more minutes). Stir the green onions into the pot with the chicken. Serve hot with the roasted broccoli and rice.
Nutrition Facts : ServingSize 1 (of 4); without rice, Calories 309 kcal, Carbohydrate 30 g, Protein 28 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 73 mg, Fiber 3 g, Sugar 13 g
BEST ORANGE CHICKEN
Tender, crispy, battered, chicken smothered in a deliciously fresh, sweet and tangy orange sauce. This Chinese Orange Chicken rivals your favorite takeout!
Provided by Kimberly Killebrew
Categories Main Course
Time 35m
Number Of Ingredients 25
Steps:
- To make the sauce, stir together all ingredients, except for the garlic, ginger, green onions and orange slices. Set aside.
- Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in some cornstarch (this will create a thicker coating).
- Heat some high-heat, neutral-tasting on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
- Reduce the heat to medium-high and add another teaspoon or so of oil to the saucepan or wok. Saute the ginger and garlic for 30 seconds, then add the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
- Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).
Nutrition Facts : Calories 440 kcal, Carbohydrate 71 g, Protein 28 g, Fat 4 g, Cholesterol 72 mg, Sodium 854 mg, Sugar 53 g, ServingSize 1 serving
SWEET ORANGE CHICKEN I
Chicken pieces baked with a mixture of orange soda, mayonnaise, chutney and light seasoning. This is quick and easy! This recipe may be used as a marinade for a barbeque. Baste chicken on barbeque whilst cooking.
Provided by MICKEYMOO
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a 9x13 inch baking dish. In a medium bowl combine the chutney, mayonnaise, soda and water. Mix together and pour mixture over chicken, then sprinkle with seasoning and salt.
- Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 640.1 calories, Carbohydrate 16.5 g, Cholesterol 150.9 mg, Fat 43.7 g, Fiber 0.8 g, Protein 44.3 g, SaturatedFat 9.4 g, Sodium 295.7 mg, Sugar 12.2 g
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4.4/5 (26)Calories 391 per servingCategory Main Course
- Make sauce: In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, red pepper flakes and stir. Cook for 3 minutes. In a small bowl whisk the 1 tbsp of cornstarch with 1 tbsp of water to form a paste. Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You'll notice the sauce will thicken. Remove from heat and stir in the orange zest.
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- Toss chicken pieces with soy sauce and let stand at room temperature while you make the sauce.
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