Crispy Low Sugar Orange Chicken Recipes

LOW-SUGAR ORANGE CHICKEN RECIPE - (4.7/5)

Low-Sugar Orange Chicken Recipe - (4.7/5) image

Provided by á-25252

Number Of Ingredients 18

Ingredients

Low-Sugar Orange Chicken
(Serves 4)
Ingredients
1 pound boneless, skinless chicken breasts, 2-inch pieces
1 cup orange juice
2 teaspoons orange zest
2 teaspoons low-sodium soy sauce
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
2 tablespoon all-natural honey
1 1/2 tablespoon low-sugar orange marmalade
1-3 teaspoons red pepper flakes
1/4 cup low-sodium chicken broth
1 egg, beaten
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon vegetable oil
salt and pepper, to taste

Steps:

Directions 1. Preheat oven to 375º F and spray a baking sheet with non-stick spray. 2. Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well. 3. Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through. 4. In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside 5. In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4. 6. Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.

CRISPY ORANGE CHICKEN

Crispy Orange Chicken image

We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

16 ounces frozen popcorn chicken (about 4 cups)
1 tablespoon canola oil
2 medium carrots, thinly sliced
1 garlic clove, minced
1-1/2 teaspoons grated orange zest
1 cup orange juice
1/3 cup hoisin sauce
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
Hot cooked rice

Steps:

Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.

CRISPY ORANGE CHICKEN

Crispy Orange Chicken image

I often cook "Crispy Orange Chicken" for my American friends. It always turned out so good and everyone loved it!

Provided by RuPei

Categories Chicken Thigh & Leg

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 9

Ingredients

7 chicken thighs, with bones and skin
1 tablespoon low sodium salt
1 tablespoon black pepper
2 1/2 oranges, zest and juice of them
3 1/2 tablespoons white sugar
1 tablespoon cornstarch
1 cup water
orange, sliced, for garnish
fresh parsley or fresh cilantro, chopped, for garnish

Steps:

Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
Preheat oven to 400°F.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
Pour orange mixture over chicken thighs.
Use sliced orange, parsley (or cilantro) for garnish.
Serve immediately.

Nutrition Facts : Calories 352.1, Fat 20.2, SaturatedFat 5.6, Cholesterol 110.5, Sodium 102, Carbohydrate 18.9, Fiber 1.9, Sugar 14.9, Protein 23.5

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