Three Ingredient Orange Chicken Recipe 445 Food

THREE INGREDIENT ORANGE CHICKEN RECIPE - (4.4/5)

Steps:

• In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times. Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate. Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add half the chicken to the pan then cook the other half so they cook evenly. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside. Add the chicken to the sauce and toss!

3-INGREDIENT ORANGE CHICKEN

Steps:

• For the chicken: cut up the chicken into bite-sized pieces. In a bowl, beat together the eggs and milk. In a separate bowl, stir together the flour and seasoning mix.
• Dredge the chicken pieces in the egg wash and coat evenly with the flour mixture.
• Heat the oil in a medium-sized (about 12 inches) cast-iron skillet or frying pan. Cook the chicken pieces until golden brown, about 3 to 4 minutes per side. Transfer the chicken onto a serving plate lined with paper towels.
• Make the sauce: wipe the pan clean and add orange marmalade, BBQ sauce, and soy sauce. Let the mixture simmer on medium heat, stirring often, for 15 to 20 minutes.
• Toss the chicken into the sauce until completely coated. Serve with rice. Enjoy!

ASIAN ORANGE CHICKEN

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

SIXTEENTH CENTURY ORANGE CHICKEN

Steps:

• Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
• Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
• Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

CHICKEN SALAD WITH FENNEL, ORANGE AND OLIVES (WW CORE)

Steps:

• Prepare the dressing by whisking all ingredients together in a small bowl. Reserve.
• To prepare the salad:.
• Slice the fennel bulb in half lengthwise. Cut the bulb halves into very thin slices, 1/8 inch thick or less, until you have the suggested amount. Repeat with the red onion.
• To make the orange segments, use a sharp knife trim the bottom of the orange just enough to create a stable base. Cut the peel off the orange just trimming off the peel and membrane. Cut the orange in half. Take the blade end run it against the membrane of each segment to separate each segment. Add segments to the fennel.
• Peel orange, and cut in half lengthwise. Cut orange halves horizontally into slices. Combine orange and remaining ingredients in a large bowl, and toss well.
• Dice the chicken breast into 1/2 inch cubes or shred into pieces. Add to the salad along with the olives.
• Toss dressing into the salad and let sit for 10 minutes and serve. This can be made up to 12 hours in advance and kept in the icebox.