ORANGE SOY ASIAN CHICKEN
Thirty minutes from oven to table, our Orange Soy Asian Chicken is sprinkled with sesame seed and served with a side of rice for a delicious meal that is surprisingly easy to make.
Provided by By Paula Jones
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Season chicken with salt and pepper on both sides. Place chicken, skin side up, on broiler pan. Bake 25 minutes.
- Meanwhile, in 1-quart saucepan, heat tamari sauce, sugar, vinegar and peel to boiling, stirring to dissolve sugar. Reduce heat to simmer. Beat in orange juice and cornstarch with whisk until well blended. Continue cooking until mixture thickens to glaze-like consistency. Remove from heat.
- After chicken has baked 25 minutes, set oven control to broil. Broil 5 minutes longer to crisp skin on chicken (leave oven door partially open to monitor broiling closely. If chicken begins to crisp sooner than 5 minutes, remove from oven.)
- Pour sauce over chicken. Sprinkle with sesame seed; garnish with green onions.
Nutrition Facts : ServingSize 1 Serving
ORANGE SOYA SAUCE MARINATED CHICKEN
Quick and delicious, this marinade can be prepared in the morning and forgotten about all day. It also works well with pork or beef, and can easily be doubled, tripled, or more. Add flare by cutting thin strips of orange rind and sprinkling on top right before serving.
Provided by TorontoCook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 27m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours.
- Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate.
- Place chicken on grill, and cook, turning occasionally, about 25 minutes.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 6.7 g, Cholesterol 144 mg, Fat 20.9 g, Fiber 0.4 g, Protein 49.3 g, SaturatedFat 6 g, Sodium 1946.4 mg, Sugar 3.2 g
ORANGE, HONEY AND SOY CHICKEN
This is a lovely sweet-and-sticky meal without the guilt the family whole family will enjoy. If you are cooking with rice or another side that takes awhile to cook, prepare that first.
Provided by april leigh
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 46.3 g, Cholesterol 60.8 mg, Fat 2.6 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 0.7 g, Sodium 2112.1 mg, Sugar 42.3 g
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
ORANGE AND SOY CHICKEN
Awesome, and yes it supposed to be THAT brown! Please plan ahead, needs to marinate several hours or overnight. (Cook time does NOT reflect marinating) Serving size is estimated due to the type of chicken pieces you choose, I used split chicken breasts.
Provided by lets.eat
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a resealable ziploc storage or freezer bag add chicken, orange soda and soy sauce, blend well. Place in refrigerator and turn occasionally. Marinate several hours or overnight. When ready to bake, pour chicken and sauce in a 13x9x2 baking pan. Bake 350' 1 1/2 hours.
BAKED ORANGE CHICKEN
This baked orange chicken is a quick and elegant recipe. It can easily be doubled or tripled for company. I like to serve mine with a baked potato. -Pamela Siple, Punxsutawney, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 232mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
CHICKEN THIGHS WITH ORANGE SOY SAUCE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The Big Book Of Easy Suppers. Offer these flavorful chicken thighs baked in an orange soy sauce spooned over fluffy rice. Serve with avocado and orange slices.
Provided by internetnut
Categories Lunch/Snacks
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a medium skillet over medium-high heat, warm oil. Add chicken thighs and brown, 6 or 7 minutes on each side. Transfer to a lightly sprayed or oiled 8x8-inch glass baking dish.
- In a bowl or cup, whisk together orange juice, soy sauce, zest, honey, salt, and ginger and pour over chicken. Bake, uncovered, 30 minutes. Baste with sauce. Turn and sprinkle with sesame seeds. Bake until chicken is no longer pink in the center and seeds are toasted, about 15 minutes longer.
Nutrition Facts : Calories 200.7, Fat 8.6, SaturatedFat 1.6, Cholesterol 85.9, Sodium 1240.5, Carbohydrate 7.7, Fiber 0.5, Sugar 5.9, Protein 22.8
HONEY ORANGE CHICKEN
"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 755mg sodium, Carbohydrate 89g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
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