That Orange Thing Food

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ORANGE CHICKEN



Orange Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch
Vegetable or peanut oil, for frying

Steps:

  • For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
  • For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
  • Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
  • Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
  • Toss the chicken in the sauce and serve.

THAT ORANGE THING



That Orange Thing image

WOW! We served these for breakfast on Thanksgiving -- they were good! They are strong so beware. The recipe came from Southern Living and is served at the Bottega Italian Restaurant in Birmingham, Alabama.

Provided by Lvs2Cook

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 cups ice
1/4 cup vodka
2 tablespoons Grand Marnier
1/4 cup orange juice
orange slice, to garnish

Steps:

  • Combine first 4 ingredients in a martini shaker.
  • Cover with lid and shake until thoroughly chilled.
  • Remove lid and strain into a chilled martini glass.
  • Serve immediately.
  • Garnish with an orange slice if desired.

Nutrition Facts : Calories 156.3, Fat 0.1, Sodium 10.7, Carbohydrate 6.5, Fiber 0.1, Sugar 5.2, Protein 0.4

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  • Persimmon fruit: Persimmon is an edible fruit of the genus diospyros. The Japanese or Asian persimmon is the most widely cultivated. The persimmon fruit is round, orange and sweet and in taste.
  • Oranges: Orange is one of many known orange-colored foods. It is a citrus fruit also referred to as sweet orange to distinguish it from the related bitter orange.
  • Apricots: Apricots are small light orange fruits with velvety skin and flesh. They are smooth and sweet. They are eaten as raw as well as cooked. They are also used in their dried form.
  • Pineapple upside-down cake: Pineapple upside-down cake comes with the toppings on the bottom of the cake hence named “upside-down”. The cake is easy to make with some simple everyday ingredients.
  • Butternut squash and carrot soup: This is the perfect recipe for your family as it is filling, nutrient-dense and tasty. This is a vegan and gluten-free choice made from fresh butternut squash, carrots, the usual soup ingredients such as vegetable broth, garlic and celery for flavor, as well as fresh chopped sage and a bit of soy milk to make it nice and creamy.
  • Roasted tomato soup: Roasted tomato soup is another one of many orange foods on this list. The delicious, fresh and flavorful roasted tomato soap is the best way to use tomatoes.
  • Beef barley soup: The nutritious, tender beef and plump barley soup can be made ahead of time and is the perfect family dinner. It is a rich, hearty, fully loaded that leaves you completely satisfied and warm every inch of your body.
  • Pumpkin soup: It is a thick soup made from the puree of pumpkin. It is a popular thanksgiving dish in the United States that can be served hot or cold.
  • Roasted butternut squash: Butternut squash is an autumn staple that is super versatile and used to make a butternut squash soup recipe. The roasted butternut squash recipe is quick and easy.
  • Roasted sweet potato wedges: The quick and easy to make roasted sweet potato wedges can be served in any way we like but are best served warm. They are versatile and can be used in soups, pies and casseroles.


ORANGE THING RECIPE | MYRECIPES
Orange Thing. Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it. What did you think about this recipe? Did you make any changes or notes? Cancel Submit. Success! Thanks for adding your feedback. Your photo is being processed. If it doesn't appear after 10 minutes, …
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4/5 (1)
Total Time 5 mins
Servings 1


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