Almond Orange Chicken Recipes

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ALMOND ORANGE CHICKEN



Almond Orange Chicken image

This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.

Provided by d newman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 27m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
⅔ cup sliced almonds
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons butter, melted
1 ½ cups whipping cream
1 tablespoon Dijon mustard
2 tablespoons orange marmalade
⅛ teaspoon red pepper flakes

Steps:

  • Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
  • Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 8.6 g, Cholesterol 198.9 mg, Fat 39.1 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 20.2 g, Sodium 227.9 mg, Sugar 4.3 g

ALMOND ORANGE CHICKEN



Almond Orange Chicken image

"This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes," raves Sharon Lebold of Bayfield, Ontario. "I sometimes cook it in my electric skillet because it easily holds all the chicken."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 tablespoons plus 1/2 cup all-purpose flour, divided
2 large eggs, lightly beaten
3/4 cup ground almonds
6 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/3 cup chopped onion
1-1/2 cups whole milk
1/4 teaspoon poultry seasoning
1/3 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.

Nutrition Facts : Calories 318 calories, Fat 18g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 541mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 12g protein.

ELEGANT ORANGE-ALMOND CHICKEN



Elegant Orange-Almond Chicken image

Chicken pieces smothered in a sweet, almondy mushroom sauce. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
2 tablespoons vegetable oil
3 cups sliced fresh mushrooms (8 ounces)
1/4 cup orange juice
1/4 cup almond-flavored liqueur or orange juice
2 tablespoons sliced almonds
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Mix flour, salt and pepper. Coat chicken with flour mixture.
  • Heat oil in 12-inch skillet or Dutch oven over medium heat until hot.
  • Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.
  • Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet.
  • Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.

Nutrition Facts : Calories 340, Carbohydrate 14 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg

EASY ORANGE CHICKEN RECIPE BY TASTY



Easy Orange Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

3 boneless, skinless chicken breasts, cubed
¼ cup soy sauce
2 tablespoons orange juice
¼ cup cornstarch
2 tablespoons oil
¾ cup orange juice
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch

Steps:

  • Slice chicken breast into cubes.
  • In a bowl, combine marinade ingredients. Add chicken and stir to coat.
  • Let marinate at least 1 hour.
  • In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
  • Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
  • Serve over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams

ALMOND CRANBERRY CHICKEN



Almond Cranberry Chicken image

The Test Kitchen adds seasonal flair to everyday chicken with this flavorful sauce that showcases fresh cranberries. It's a snap to prepare on the stovetop. TIP: Round out the meal deliciously with side dishes of steamed broccoli and buttered couscous.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup butter
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 tablespoon red wine vinegar
1/4 to 1/2 teaspoon grated orange zest
1/4 cup slivered almonds, toasted

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large bowl, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange zest. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds.

Nutrition Facts : Calories 330 calories, Fat 13g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 25g protein.

CHINESE-STYLE ORANGE-ALMOND CHICKEN



Chinese-Style Orange-Almond Chicken image

I have posted this delicious-sounding way to cook chicken - which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says "When I'm craving Chinese-style sweet-and-sour chicken but don't want the calories or fat, I turn to this recipe". If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

30 g slivered almonds
1 tablespoon peanut oil or 1 tablespoon vegetable oil
4 boneless skinless chicken breasts
60 g shallots, chopped
100 g mushrooms, sliced
100 g orange marmalade
3 tablespoons soy sauce, low sodium
1/4 teaspoon fresh ground black pepper, to taste
orange slice (optional)

Steps:

  • Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
  • Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
  • Add the shallots to the pan and cook for 5 minutes or until they have softened.
  • Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
  • Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
  • Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
  • Serve over a bed of steamed rice, topped with the almonds and orange slices.

ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD



Almond Orange Crusted Chicken with Fennel Arugula Salad image

Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"

Provided by Ellie Krieger

Yield 4 servings

Number Of Ingredients 12

1 orange
2 eggs whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all purpose flour
4 pieces thin-sliced boneless, skinless chicken breast (about 1 pound total)
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons (about 1 cup)
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
  • Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
  • In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
  • Remove the pre-heated baking sheet from the oven and spray with cooking spray.
  • Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
  • While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
  • To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

ORANGE CHICKEN WITH ALMONDS



Orange Chicken with Almonds image

Beautiful presentation and so flavourful! I like to serve buttered orzo and steamed asparagus alongside. The aparagus tastes so good dipped into the sauce.

Provided by evelynathens

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 chicken breasts
2 tablespoons butter
2 tablespoons flour, combined with
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/2 cups orange juice
1 tablespoon honey, to taste
1/4 cup raisins
1/2 cup blanched slivered almond, toasted
1 navel orange, halved and sliced very thin

Steps:

  • In a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned.
  • Pour off all but 2 tblsps of the fat from the saucepan.
  • Add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes.
  • Add the orange juice in a stream, whisking.
  • Bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened.
  • Stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can).
  • Simmer the chicken, covered, for 30 minutes, or until it is tender.
  • Transfer to a plate and tent with foil to keep warm.
  • Skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon.
  • Add the orange slices and heat over low heat until the slices are heated through.
  • Nap the chicken breasts with the orange slices and some of the sauce.
  • Pass the remaining sauce separately.

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

Provided by MELANIEB211

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 14

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

Steps:

  • Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
  • Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
  • Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
  • Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g

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