Chili Orange Chicken Recipes

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

CHILI-ORANGE FLATTENED CHICKEN

Steps:

• Preheat oven to 425°F (220°C) or barbecue to medium. In a small bowl, stir butter with all the seasonings.
• To flatten chicken, turn breast side down on a cutting board. Using a knife or kitchen scissors, cut out the backbone and discard. Remove excess fat. Turn breast side up. Cover with a piece of waxed paper. Press down on the the breast bone or smash with a heavy frying pan to break the bones and even the thickness of the chicken.
• ROAST: Choose a rimmed baking dish large enough to hold the flattened chicken, such as a 9 x 13 inch (2 L) dish, and generously oil the pan. Spoon about two-thirds of the spice butter on the breast side of the chicken and rub all over the top side of the bird. Place chicken in the pan, spice-coated side down. Rub bone side with remaining spice butter, particularly on the chicken flesh. Pour orange juice in the pan around the bird and sprinkle chilies in the juice. Cover the underside of a large cast iron frying pan or metal pan, about the same size as the chicken, with foil. Place on top of the chicken. Weight down with a brick or heavy oven-proof object.
• Bake in the 425°F (210°C) oven for 20 minutes. Turn chicken skin-side up and re-place pan and weights. Bake 15 minutes. Remove weights and pan. Continue roasting until skin is golden and an instant read thermometer inserted in the breast reaches 180°F (82°C), from 10 to 15 minutes. Remove from the pan and let sit 5 minutes before carving. Use juice mixture as a dipping sauce.
• BARBECUE: Turn chicken breast side down on board. Rub half the spice butter over the bone side of the bird. Move to a plate for carrying to the barbecue, placing breast side up. Rub the rest of the spice butter over the breast side.Place chicken, breast side up, on the barbecue grill. Weigh down with a foil-covered brick or foil-covered heavy cast iron frying pan.
• Close lid and barbecue on medium for 20 minutes. Remove the brick. Turn chicken. Replace foil on the brick and place on the chicken again. Continue grilling, covered, until chicken feels firm when pressed and an instant read thermometer inserted in the breast reaches 180°F (82°C), from 15 to 25 minutes. Remove to a cutting board and let sit 5 minutes before cutting into serving size pieces.
• For a dipping sauce, combine juice and chilies in a wide frying pan. Boil until as thick as you like.

SWEET CHILI & ORANGE CHICKEN RECIPE

Steps:

• To begin making the Sweet Chili & Orange Chicken Recipe, We will heat a flat skillet with oil on medium flame, add garlic and onions and saute for a couple of minutes until the onions are just about softened.
• Add the chicken breasts and grill them along with a little salt till the chicken gets roasted and turns golden brown.
• In the meantime, in a mixing bowl combine all the ingredients for the sauce - orange juice, red chilli sauce, corn flour and pepper powder along with 1/2 cup water.
• Reduce the heat and add the orange sauce mixture to the grilled Allow the Sweet Chili & Orange Chicken to cook in low heat for at least 15 minutes until the grilled chicken gets well coated.
• This will help to develop the flavor and it will slowly start to thicken up. Once the Sweet Chili & Orange Chicken is thick, turn off the flame and transfer to a serving bowl and serve hot.
• Serve the Sweet Chili & Orange Chicken along with a bowl of Burnt Garlic Veg Fried Rice Recipe to make your lunch simple and delicious. You can finish off with a Banana Cream Pie Recipe as dessert.

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

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.

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.