Asian Orange Juice Recipes

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.

ASIAN ORANGE SAUCE RECIPE

Steps:

• Put all ingredients into a non stick frying pan and boil for a few minutes.
• Whisk until the sauce reduces enough to begin thickening.
• Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
• Use the remaining cornstarch as necessary.
• Remove from heat and cool to desired temperature.
• Store in the fridge covered for up to a week. If it gets too thick warm it a bit and whisk in a little water.

FRESH ORANGE JUICE

Steps:

• Lightly smack each orange on the counter. Cut each one in half. Squeeze into a glass. You may also use a citrus reamer to do this. If you want less pulp, use a hand juicer with a strainer.

ASIAN ORANGE JUICE

Steps:

• Blend all ingredients with ice for 1 minute on high.

ASIAN ORANGE CHICKEN

Steps:

• Sprinkle chicken with pepper. Place in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the onion, orange juice, soy sauce, oil, hoisin sauce, gingerroot, orange zest and garlic; pour over chicken. , Bake, uncovered, at 350° for 20-25 minutes or until chicken is no longer pink. Serve with rice if desired.

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 reseal able 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 reseal able 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.
• Serve with steamed jasmine rice.
• * I usually skip the marinating part and just make the sauce. I dip the chicken pieces in a batter of 4 egg whites, Whip egg whites in a medium bowl until foamy. Stir in 2/3cup of mochiko until it has a pasty consistency. Dip the pieces in the batter and deep fry. This batter gives it a light fluffy texture, the way you get them in the restaurants. You can find Mochiko in the Asian aisle of most grocery stores. Flour will not produce the same kind of texture; it really is worth finding the mochiko if you plan on making it this way.

ASIAN CHICKEN THIGHS

Steps:

• In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.