SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SPICY ORANGE CHICKEN
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. -Paula Williams, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.
Nutrition Facts :
SPICY LEMON CHICKEN
"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
COLD SPICY LEMON AND ORANGE CHICKEN
This looks so attractive when it is ready to serve that there's no need for any garnish. From simply seasonal by Claire Macdonald, don't be put off by long ingredient list it is really easy.
Provided by lindseylcw
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- in a mixing bowl stir together yoghurt, orange and lemon juice, ginger, chillies, coriander,turneric, salt and creme fraiche.
- in a saute pan heat the oil with the bay leaf, peppercorns and cardamon and cook for a couple of minutes.
- pour in the yoghurt and creme fraiche mix and cook for a further minute.
- Add cut up chicken and cook , stirring from time to time for 5 - 8 minutes until cooked.
- stir in coriander leaf and tomatoes and cook for further 3 minutes until tomatoes have heated thru.
- leave to cool.
- serve with rice or crusty bread.
ROAST CHICKEN WITH LEMON AND ORANGE
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a conventional oven to 500 degrees.
- Remove the fat from the crop and cavity of the chicken. Stuff the cavity with the lemon, garlic, orange, onion, butter, salt and pepper. Rub the skin with additional salt and pepper.
- Place the chicken in a roasting pan, breast side up, and roast for 45 minutes to 1 hour, or until the juices run clean. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- After about 35 minutes, add the braised potatoes and carrots with their cooking liquid to the pan and toss with cooking juices. Return the pan to the oven and cook for about 10 minutes longer, tossing the vegetables in the pan occasionally.
- When the chicken is done, tilt the bird over the roasting pan to allow the cavity juices to fall into it. Remove the chicken and vegetables to a warmed platter.
- Put the roasting pan on top of the stove. Add the water or chicken stock and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Serve the pan juices over the chicken or, for a crisper skin, in a sauceboat.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 40 grams, Carbohydrate 10 grams, Fat 70 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 24 grams, Sodium 1606 milligrams, Sugar 4 grams, TransFat 1 gram
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