Big Bowl Orange Chicken Recipes

APPLEBEE'S CRISPY ORANGE CHICKEN BOWL RECIPE

Steps:

• Place chicken a large bowl.
• Add egg, salt, pepper and oil. Mix well. Set aside.
• Place cornstarch and flour in a second large bowl. Mix well.
• Add chicken to the flour mixture. Mix well, to evenly coat each piece.
• Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet.
• Set over high heat.
• When oil reaches 375°F, carefully add chicken pieces in small batches. Fry 3 to 4 minutes or until golden and crisp. Do not overcook.
• Remove chicken from oil with tongs, slotted spoon or spider strainer and place on a paper towel-covered plate to drain.
• Continue frying the remainder of the chicken, in small batches, until all are done.
• Set aside and keep warm.
• Allow oil in skillet or wok to cool slightly. Pour off all but about 2 tablespoons.
• Set skillet or wok over high heat.
• When oil has returned to hot, add vegetables. Stir fry for 5 - 7 minutes.
• Remove veggies from skillet or wok to a bowl. Set aside and keep warm.
• Add oil to make about 2 tablespoons.
• Set skillet or wok over medium heat.
• When oil has returned to hot, add garlic. Sauté for 1 minute.
• Add remaining ingredients, except salt and pepper, and bring to boil.
• Allow to boil for 3 minutes, stirring constantly.
• Reduce heat. Taste. Add salt and pepper, to taste.
• Continue to simmer until sauce thickens to your liking, stirring frequently.
• Pour glaze over chicken. Mix well.
• Place cooked rice in a bowl, spreading out to cover.
• Pour chicken and sauce over rice.
• Top with stir fried vegetables.
• Sprinkle with green onions, almonds and noodles.
• Serve hot.

ORANGE CHICKEN

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.

ORANGE-CHIPOTLE CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)

Steps:

• Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
• Heat wok or heavy skillet, and add chicken breast.
• Stir until the meat changes color, and remove to drain.
• Pour off all but 1/4 cup of the oil.
• Add the dried chilies, and cook until they begin to blacken and smoke.
• Add the scallion whites and garlic, and stir briefly.
• Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
• Add the chicken pieces, and toss to coat.
• When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.

ORANGE CHICKEN

Steps:

• Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
• In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

BIG ORANGE TEA GRILLED CHICKEN

Steps:

• Wash orange, pat dry, and cut into 1/4-inch slices.
• In a pot, heat the water to a boil; reduce to a simmer. Add tea bags and let steep for 5 minutes.
• Squeeze out the tea bags using tongs or a spoon against the side of the pot. Discard bags.
• Stir sugar, orange slices, and kosher salt into the tea. Remove from the heat. Stir until the salt and sugar are dissolved. Next, add the ice.
• Pour into a large bowl or casserole dish. Refrigerate to cool the brine, at least 30 minutes.
• When the brine is cool, add the chicken and marinade for at least 6 hours.
• Preheat the grill for medium-high heat. Prepare one part of the grill with low heat (fewer coals) for indirect grilling.
• Over medium-high heat in a small pot, mix together marmalade, cider vinegar, soy sauce, garlic, and ginger. Heat until it starts to simmer then remove.
• Remove the chicken from the brine and pat dry with paper towels. Season with salt and pepper.
• Place on grill and grill chicken on both sides until the chicken reaches an internal temperature of 165 degrees F (74 degrees C), 6 to 8 minutes per side. Brush on glaze, flip, then brush the glaze on the other side.
• Serve chicken with leftover glaze for dipping.