Glazed Orange Hoisin Chicken Recipes
GLAZED ORANGE-HOISIN CHICKEN
This is a delicious sweet and savory chicken recipe originally created by Diane Rossen Worthington in her book, "The California Cook." It is made in the oven. I like to use thighs and legs but you can use chicken breasts as well...but it's best with the skin on. Allow at least 30 minutes for marinading, 2 hours is best. **** Note that this is not a marinade, but a sauce that you bake the chicken it. Do not throw out all of the delicious sauce!! Use it over the chicken and/or rice as you serve.****
Provided by Pam-I-Am
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients up to marmalade in a large bowl and mix well.
- Wash and pat dry the chicken legs and thighs.
- Preheat oven to 375°F.
- Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
- Baste with juices one or two times during the baking process.
- When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.
Nutrition Facts : Calories 517.5, Fat 30.1, SaturatedFat 8.1, Cholesterol 188.7, Sodium 1209.5, Carbohydrate 16.7, Fiber 0.5, Sugar 13.4, Protein 43.3
ORANGE HOISIN CHICKEN
We like this with Plenty of brown rice to catch the extra sauce. Adding the chicken frozen slows down the cooking somewhat, but this is still a relatively quick dish. Found in Not Your Mother's Slow Cooker Cookbook.
Provided by Chef Diva Divine
Categories Chicken Breast
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a zip lock bag, combine the orange juice, honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil. One at a time, put the chicken in the bag, seal, and gently shake to coat with the sauce. Transfer the coated chicken to the slow cooker, then pour the remaing sauce over the chicken.
- Cover and cook on low until the chicken is tender and cooked through 5-6 hours.
- Transfer the chicken to a warm platter. Strain the sauce through a fine mesh strainer into a small saucepan. In a small bowl, stir together the cornstarch and cold water. Bring the sauce to a boil over high heat, add the slurry, and cook, stirring a few times until thickened, 1-2 minutes.
- Pour some of the sauce over the chicken & pass the rest on the side. If desired, sprinkle the sesame seeds over the top.
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ORANGE-HOISIN GLAZED ROASTED CHICKEN AND VEGETABLES
From pillsbury.com
Cuisine AsianCategory EntreeServings 4Total Time 55 mins
- In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425°F. for 25 minutes.
- Meanwhile, in medium saucepan, bring water to a boil. Add carrots; bring to a boil. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender. Drain.
- Add carrots and sugar snap peas to baking pan. Brush chicken and vegetables with remaining glaze. Bake an additional 15 to 20 minutes or until chicken is fork-tender, juices run clear and vegetables are tender.
HOISIN-ORANGE GLAZED CHICKEN - JAMIE GELLER
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Category MainTotal Time 1 hr 10 mins
- Preheat oven to 450°F. Spatchcock the chicken: Hold chicken on a cutting board with the backbone facing you and the neck down on the cutting board.
- Save the bone for chicken stock. Turn over the chicken and press down on the breastbone with the heel of your hand until you hear a crack and the chicken is all one thickness.
HOISIN ORANGE GLAZED CHICKEN THIGHS - FLAVOUR AND SAVOUR
From flavourandsavour.com
5/5 (3)Total Time 50 minsCategory Entrée/MainCalories 365 per serving
- In a large bowl or the bowl of a food processor, combine hoisin sauce, orange zest and juice, coconut aminos OR soy sauce, garlic and ginger. Process or stir until smooth.
- Put the chicken thighs in a baking pan and pour the sauce over. Marinate at room temperature for 30 minutes or in the refrigerator for up to 4 hours. Remove from the fridge 30 minutes before cooking.
- Pour the marinade off into a jar or measuring cup. Place the chicken skin side up in a shallow baking pan. Roast at 375°F for 20 minutes. Stir the honey into the marinade and spoon it over the chicken. Continue roasting for another 20 - 30 minutes until the chicken is no longer pink inside and has reached an internal temperature of 165°F.
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