Teriyaki Chicken With Orange Sauce Food

ORANGE TERIYAKI CHICKEN

Steps:

• Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
• Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
• Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
• Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
• Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
• Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
• Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
• Remove cooked chicken and place on a plate lined with paper towels.
• In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
• Bring sauce to a boil over medium heat stirring occasionally.
• In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
• Pour sauce over chicken, stir to coat and serve over rice.

ORANGE TERIYAKI-GLAZED CHICKEN

Steps:

• Wash and dry chicken breasts, trimming off any fat or sinew.
• Halve breasts; place in shallow baking dish.
• In saucepan, boil orange juice until reduced by half.
• Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
• Boil about 5 minutes, until thick and syrupy.
• Remove pan from heat and strain glaze into a bowl.
• Let cool to room temperature.
• Pour half over the chicken breasts, turning breasts to coat both sides.
• Marinate chicken breasts in this mixture for 30 minutes.
• Just before serving, preheat grill or broiler to high.
• Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
• Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

ORANGE TERIYAKI CHICKEN

Steps:

• Preheat oven to 350F and lightly spray a 3 quart casserole dish.
• Arrange chicken breasts in casserole dish.
• Mix brown sugar and cornstarch.
• Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
• Pour this over the chicken.
• Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
• Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.

TERIYAKI CHICKEN WITH ORANGE SAUCE

Steps:

• Cut the chicken breasts into 1-inch pieces.
• Place the frozen vegetables in a 4-quart slow cooker.
• Sprinkle the tapioca over the vegetables.
• Place the chicken pieces over the vegetables.
• In a small bowl, add the chicken broth, marmalade, teriyaki sauce, dry mustard, and ground ginger; stir to combine.
• Pour the sauce over the chicken.
• Cover and cook on LOW for 4-5 hours.
• Serve over hot cooked rice.

ORANGE TERIYAKI CHICKEN

Steps:

• In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
• Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
• Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
• Serve with orzo, rice etc.

TERIYAKI MARINADE WITH ORANGE JUICE

Steps:

• Stir together ingredients and pour over meat or vegetables.
• Refrigerate food while marinating.
• Different foods will require different marinating times.
• Much longer for beef than chicken, seafood or veggies.

CHICKEN AND TERIYAKI SAUCE

Steps:

• Mix marinade ingredients; soy sauce, water, sugar and mirin.
• Add chcken and marinade in refrigerator for 30 minutes.
• Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
• In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
• Bring to a boil.
• Add cornstarch mixture.
• Stir until thickened.
• Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
• Keep sauce warm while chicken cooks.
• Cut chicken in bite size pieces.
• Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.

ORANGE TERIYAKI CHICKEN

Steps:

• In a skillet, heat oil to medium-high heat. Add chicken and brown. Put chicken in crockpot. Add frozen vegetables and tapioca. Mix well.
• In a small bowl, mix all remaining ingredients. Pour on the chicken. Cover and bake at low heat for 4 hours.