Orange And Ginger Chicken Recipes

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ORANGE GINGER CHICKEN



Orange Ginger Chicken image

This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

Steps:

  • Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.

GINGER ORANGE CHICKEN



Ginger Orange Chicken image

This is a very good Ginger Orange Chicken. It is a Diabetic Recipe. My DH is a diabetic. The recipe comes from Lifescan.

Provided by Barb G.

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, skinless
3/4 cup orange juice
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon Splenda sugar substitute
1 tablespoon gingerroot, grated
1 1/2 tablespoons cornstarch
1 orange, sliced
2 tablespoons parsley, snipped

Steps:

  • Preheat oven to 350 degrees.
  • Arrange chicken breast in a single layer, top side up, in a baking dish.
  • In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
  • Pour over the Chicken.
  • Bake for 35 minutes.
  • Remove chicken from pan.
  • Combine cornstarch with the Splenda and 1/2 cup of water.
  • Stir until smooth and then stir into pan juices.
  • Put chicken back in pan, top side down in the sauce.
  • Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
  • Garnish with orange slices and parsley.

GINGER ORANGE CHICKEN RECIPE



Ginger Orange Chicken Recipe image

An easy chicken recipe with orange, soy and ginger basting sauce.

Provided by Karen Ciancio

Categories     Main Course

Time 30m

Number Of Ingredients 5

4 tablespoons frozen orange juice concentrate (thawed)
4 teaspoons soy sauce
salt and pepper (to taste)
1 teaspoon powdered ginger
4 chicken breasts

Steps:

  • Preheat the oven to 350°F.
  • Combine the orange juice, soy sauce, salt, pepper and ginger.
  • Place the chicken breasts in a shallow baking pan and brush them generously with the orange, soy and ginger mixture. If you have the time, let them sit for 20 minutes before baking to marinate the breasts a bit. If not, just pop them in the oven.
  • Bake at 350°F, basting frequently with the orange sauce, until the chicken is tender, about 30 minutes. Use up all of that lovely sauce to baste the chicken.

Nutrition Facts : Calories 287 kcal, Carbohydrate 6 g, Protein 49 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Sodium 603 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

ORANGE AND GINGER CHICKEN



Orange and Ginger Chicken image

Provided by Jeanne Silvestri

Categories     Chicken     Citrus     Ginger     Poultry     Sauté     Quick & Easy     Spring     Bon Appétit     Florida

Yield Serves 4

Number Of Ingredients 10

4 boneless chicken breast halves with skin
All purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
4 teaspoons minced peeled fresh ginger
2 tablespoons brown sugar
1 teaspoon dry mustard
2 cups orange juice
2 teaspoons grated orange peel
3/4 cup thinly sliced green onions

Steps:

  • Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

GINGER ORANGE GLAZED CHICKEN WINGS



Ginger Orange Glazed Chicken Wings image

Very tasty orange wings with a Chinese kick but not as gooey. Perfect for a party.

Provided by DEE78

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h5m

Yield 4

Number Of Ingredients 9

½ cup frozen orange juice concentrate, thawed and undiluted
3 tablespoons fresh lemon juice
¼ cup hoisin sauce
1 tablespoon vegetable oil
¼ cup sugar
3 tablespoons minced peeled fresh ginger
3 cloves fresh garlic, minced
2 pounds chicken wings
3 medium green onions, thinly sliced

Steps:

  • In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.3 g, Cholesterol 48.1 mg, Fat 15.2 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 30.7 g

ORANGE AND GINGER CHICKEN



Orange and Ginger Chicken image

Chicken dinner in 30 minutes? Try crispy chicken with a kick of ginger complete with tasty orange rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

1 cup uncooked basmati or regular long-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton)
1 egg
2 tablespoons milk
1 cup Original Bisquick™ mix
1/2 teaspoon ground ginger
1 1/2 teaspoons grated orange peel
4 boneless skinless chicken breasts (about 1 1/4 lb), each cut in half
1/3 cup canola or vegetable oil
3 tablespoons orange marmalade
1/4 cup sliced almonds
1 tablespoon chopped fresh parsley
1 medium orange, cut into 8 slices

Steps:

  • In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.
  • Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.
  • In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).
  • When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.

Nutrition Facts : Calories 760, Carbohydrate 75 g, Cholesterol 140 mg, Fat 5, Fiber 3 g, Protein 43 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 13 g, TransFat 1 g

ORANGE GINGER CHICKEN



Orange Ginger Chicken image

A zesty citrus marinade pumps up the flavor of this chicken and rice skillet. A flavorful Asian cuisine dinner made ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/2 cup teriyaki baste and glaze (from 12-ounce bottle)
1/3 cup orange juice
1 teaspoon finely chopped gingerroot
1 tablespoon vegetable oil
1 pound cut-up boneless chicken breast for stir-fry
1 cup snow (Chinese) pea pods
1 medium yellow bell pepper, cut into 1/4-inch strips
7 cups hot cooked rice
Crushed red pepper, if desired

Steps:

  • Mix teriyaki glaze, orange juice and gingerroot; set aside.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
  • Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .

Nutrition Facts : Calories 415, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg

ROAST CHICKEN WITH ORANGE, LEMON & GINGER



Roast Chicken With Orange, Lemon & Ginger image

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. From "Cucina Ebraica" by Joyce Goldstein.

Provided by Chef Kate

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon
1 (5 lb) roasting chickens
1 lemon, zest of, grated (then cut lemon into quarters)
1 orange, zest of, grated (then cut orange into quarters)
3 tablespoons peeled and grated fresh gingerroot
salt & freshly ground black pepper
5 tablespoons olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
orange section (to garnish)

Steps:

  • Preheat an oven to 400°F
  • Cut the lemon into quarters.
  • Rub the outside of the chicken with one of the lemon quarters then discard.
  • In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
  • Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
  • Place the chicken on a rack in a roasting pan.
  • Sprinkle it with salt and pepper.
  • In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
  • Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
  • Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
  • Baste with the citrus juice mixture at least 4 times during cooking.
  • Transfer to a serving platter and let rest for 10 to 15 minutes.
  • Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

ORANGE-GINGER CHICKEN AND VEGGIES



Orange-Ginger Chicken and Veggies image

This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. "The recipe was an experiment," shares Nancy Johnson of Turah, Montana. "We love Asian food, and this dish filled the bill nicely."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 medium navel orange
4 teaspoons cornstarch
1 teaspoon grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon canola oil
2 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
3 cups hot cooked rice

Steps:

  • Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

Nutrition Facts : Calories 467 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 853mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges

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