Orange Almond Chicken Recipes

ALMOND ORANGE CHICKEN

Steps:

• Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.

ALMOND ORANGE CHICKEN

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
• Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

ORANGE CHICKEN

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

ELEGANT ORANGE-ALMOND CHICKEN

Steps:

• Mix flour, salt and pepper. Coat chicken with flour mixture.
• Heat oil in 12-inch skillet or Dutch oven over medium heat until hot.
• Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.
• Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet.
• Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.

EASY ORANGE CHICKEN RECIPE BY TASTY

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

CHINESE-STYLE ORANGE-ALMOND CHICKEN

Steps:

• Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
• Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
• Add the shallots to the pan and cook for 5 minutes or until they have softened.
• Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
• Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
• Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
• Serve over a bed of steamed rice, topped with the almonds and orange slices.

ORANGE MARMALADE CHICKEN

Steps:

• Preheat broiler. Mix honey, salt and pepper; brush evenly on chicken. Place on rack of broiler pan.
• Broil chicken 4 to 6 inches from heat 5 to 7 min. on each side or until cooked through (170ºF). Brush chicken with marmalade; sprinkle with almonds. Broil an additional 1 to 2 min. or until almonds are lightly toasted.
• Serve with couscous and broccoli.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

ORANGE CHICKEN WITH ALMONDS

Steps:

• In a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned.
• Pour off all but 2 tblsps of the fat from the saucepan.
• Add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes.
• Add the orange juice in a stream, whisking.
• Bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened.
• Stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can).
• Simmer the chicken, covered, for 30 minutes, or until it is tender.
• Transfer to a plate and tent with foil to keep warm.
• Skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon.
• Add the orange slices and heat over low heat until the slices are heated through.
• Nap the chicken breasts with the orange slices and some of the sauce.
• Pass the remaining sauce separately.