MINTED CHICKEN WITH SWEET ORANGE SAUCE
Superb chicken dish - light and tangy. Saw nothing like it in zaar. comes from healthy eating chicken book. Also looks like a resturant dish.
Provided by sams1
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64.5, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 15.7, Carbohydrate 11.8, Fiber 1.3, Sugar 8.5, Protein 1.1
SPICY MINT CHICKEN
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.
MINT CHICKEN WITH SWEET ORANGE SAUCE RECIPE
Mint Chicken With Sweet Orange Sauce is a delicious chicken recipe which will surely make its way to the list of your favorite dishes once you have got a taste of it. Made with chicken breasts and chopped fresh mint, this main dish can be relished on several occasions. If you are bored of eating and preparing the regular types of chicken dishes and are looking for something new and different, this is the dish for you. This non vegetarian recipe is low in carbohydrates, rich in fiber and it is combined with sweet orange juice, to provide you the best of taste with most of health. This easy and delicious savoury can be made at home using the most common ingredients, so even if you are not very confident of your culinary skills you can surely give this recipe a try. You can enjoy this dish with your near and dear ones on a number of occasions, like buffets, brunches, kitty parties, pot lucks and even birthday and anniversary parties. If you want to offer your guests with something they have not had before, this recipe is going to do all the work for you. If you are a foodie yourself you cannot let your tastebuds miss this one. So follow the steps while we guide you to become the star of the show and a celebrated chef amongst your family and friends.
Provided by TNN
Categories Lunch
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Flatten the chicken pieces evenly and spread chopped mint on one side of it. Add salt as per your taste. Roll up each piece and bake it in the oven for about 20 minutes, until cooked.
- To make the orange sauce, take a small saucepan and keep it on low flame. Add vinegar and sugar to it and keep stirring until sugar dissolves. Then, add orange juice to it and bring it to a boil. Once the mixture turns golden brown in colour, start simmering the mixture until it is reduced to half. Add cornflour and water to the mix,and stir until sauce thickens.
- Whisk the sauce into little butter and pour over sliced chicken pieces. Serve the lip smacking dish.
Nutrition Facts : ServingSize 1 bowl, Calories 486 cal
QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups glaze
Number Of Ingredients 5
Steps:
- To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
- Toss with hot chicken and sprinkle with sesame seeds to coat.
BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE
Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.
Provided by Sam Sifton
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
- Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
- Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
- Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET CHILI & ORANGE CHICKEN
My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.
MINT CHICKEN
A favorite family recipe that my Mom has made for hundreds of guests. Fresh lemon juice and mint leaves are a must! Serve over hot cooked white rice.
Provided by TXGIRLSX3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 13.9 g, Cholesterol 34.2 mg, Fat 23.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 301.8 mg, Sugar 0.7 g
CHICKEN WITH ORANGE SAUCE
Our Test Kitchen used sliced peppers and onion to give this tender chicken dinner its attractive look. A homemade sweet-and-sour sauce delivers a hint of orange while slivered almonds offer a nice crunch.
Provided by Taste of Home
Categories Dinner
Time 42m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.
Nutrition Facts :
GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE
I found this recipe in an old Eating Well magazine, and made a few modifications. It was a big summer dinner hit
Provided by SaffronMeSilly
Categories Chicken Thigh & Leg
Time 30m
Yield 8 chicken legs, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 716.5, Fat 44, SaturatedFat 11.9, Cholesterol 277.2, Sodium 266.8, Carbohydrate 15.9, Fiber 0.5, Sugar 14.2, Protein 61
CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE
Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 5
Number Of Ingredients 14
Steps:
- Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
- Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
- Brush the sauce over the chops and serve.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g
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