Hot And Spicy Mandarin Orange Chicken Recipes

SPICY MANDARIN ORANGE CHICKEN

Steps:

• Start cooking the rice and cut up the chicken.
• Mix together the flour, garlic powder, onion powder, salt and orange peel in a plastic bag or container of some kind. Toss the chicken pieces in the bag until they are fully coated.
• In a large skillet, heat the oil and then add the coated chicken pieces and toss often to brown all sides.
• In a small mixing bowl, whisk together the sweet chili sauce, orange juice, minced onion, minced garlic and ground ginger. Once the chicken pieces have browned, pour the sauce over the top. Cover the skillet and let cook for 4 to 6 minutes, or until the chicken has cooked through. Stir once or twice to keep from sticking to the bottom of the skillet. If necessary, deglaze the skillet with orange juice.
• Once the chicken has cooked through, stir in the mandarin orange segments and let warm over low heat for a few minutes.
• Prepare veggies.
• Serve Spicy Mandarin Orange Chicken over rice with side of veggies.

MANDARIN ORANGE CHICKEN

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

HOT AND SPICY MANDARIN ORANGE CHICKEN

Steps:

• Grind Sichuan peppercorns in a spice blender, mortar and pestle or with a heavy object over a tea towel. Set aside.

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.