Bevs Sweet Spicy Orange Chicken Sugar Free Recipes

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

BEV'S ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a small bowl mix together the orange juice, onion soup mix, soy sauce, and garlic powder. Set aside.
• Rinse the chicken and pat dry. Place the chicken into a 9x13 glass baking dish.
• Pour the orange juice mixture over the chicken.
• Bake uncovered for 1 hour and 30 minutes, basting every half hour.
• If using boneless chicken reduce baking time to 1 hour.

SPICY ORANGE CHICKEN

Steps:

• Mix the soy sauce, garlic, ginger, rice vinegar, and chili pepper.
• Grind sugar in a coffee grinder for 15 seconds to reduce the granules. Alternately, use caster sugar. The sugar needs to be fine to dissolve properly in the marinade. Add to mixture.
• Zest the peel of 1 orange into the mixture. Squeeze the juice from 3 oranges into the mixture and blend thoroughly. Retain orange peels for later if you want to add zest to the end product.
• Add mixture to a zip lock bag or sealed container, and add chopped chicken breast. Allow to marinade, refrigerated, at least 2 hours.
• Bring 1 1/2 cups of water to a boil. Add the rice and a pinch of salt and return to a boil. Cover and reduce heat to a simmer, and cook until water is absorbed (about 16 minutes). Rice should have steam holes when it's ready.
• Using a colander, strain the marinade juices into a pan to separate them from the chicken. Heat on low heat to reduce, stirring as it starts to bubble up.
• Heat the oil in a wok or large pan.
• Pat the chicken dry with paper towels, taking care to not wipe off garlic and ginger bits. Mix the cornflour with the salt and pepper. Toss the chicken in the mixture until completely coated.
• When the oil is hot, reduce heat to medium and cook the chicken in batches, about 5 minutes on each side. If you have a meat thermometer, the chicken is done when the internal temperature reaches 165 degrees F.
• Remove each batch of chicken with a slotted spoon, and place in a bowl lined with a paper towel to soak up excess fat.
• When all the chicken is cooked, add the bell pepper, snap peas, and green onion to the hot pan. Saute until the peppers soften up a bit (about 5 minutes), then add marinade juices. Add the chicken back in and stir until blended. Heat until it reaches the desired consistency.
• Serve up with white rice. Top with orange zest if desired.