Mint Chicken With Sweet Orange Sauce Recipes

MINTED CHICKEN WITH SWEET ORANGE SAUCE

Steps:

• Using a meat mallet, flatten chicken breast to an even thickness.
• Spread mint over 1 side of chicken breast , roll up tightly and secure with toothpicks.
• Place chicken into baking dish, cover and cook in a moderate oven for 25 minutes or until cooked. Remove toothpicks and keep warm.
• Orange Sauce:.
• Combine vinegar and sugar in a small pan, stir constantly over heat with out boiling until sugar dissolves. Boil, uncovered without stirring until it turns golden brown.
• Strain juice and add to sauce, simmer uncovered until sauce is reduced by 1/2. Add blended cornflour and water, stirring over heat until sauce thickens.
• Whisk in butter just prior to serving.
• Slice chicken and arrange on plate, pour over orange sauce.

MINT CHICKEN

Steps:

• In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
• Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE

Steps:

• In a large ziplock bag, coat chicken legs with oil, basil, tarragon, and parsley. Shake well to coat chicken.
• Preheat grill to 400 (or medium-low heat). Cook chicken for 15 to 20 minutes or until cooked through. (note that if the chicken was frozen, there will be some blood left in the meat even if it is completely cooked). Turn the chicken legs several times to make sure it cooks evenly.
• In a small sauce pan combine orange peel, orange juice, honey, and 1 tbsp vinegar. Bring to boiling, whisking constantly (note that that spraying a tablespoon with cooking spray will make the honey slide off easier).
• Meanwhile, combine cornstarch and 1 tsp vinegar in a small bowl.
• Once orange mixture is boiling, add cornstarch mixture, and continue to stir until mixture thickens.
• Remove from heat and stir in mint.
• Serve chicken with mint-orange dipping sauce on the side.

CHICKEN WITH ORANGE SWEET AND SOUR SAUCE

Steps:

• Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.
• Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.
• Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.

GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY

Steps:

• Prepare grill for cooking.
• Pat chicken dry, then brush with oil and season with salt and pepper.
• Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
• Dip each chicken breast into chutney to coat and serve with remaining chutney.

SWEET AND SOUR ORANGE CHICKEN

Steps:

• Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
• Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
• Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
• Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
• Combine cornstarch and 3 tablespoons water in a small bowl.
• Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
• Pour sauce over chicken and serve.