Orange Chicken Burrito Recipes

ORANGE CHICKEN BURRITO

Steps:

• For the orange sauce: Combine the vinegar, garlic, ginger, sugar, salt, chiles and oranges in a medium saucepan. Bring to a simmer, then reduce by half, 15 to 20 minutes. Strain, then add back to the saucepan.
• Meanwhile, add 2 ounces warm water to the cornstarch in a mixing bowl and combine to make a slurry. Whisk the slurry into the sauce. Bring to a boil to thicken the sauce. Turn off the heat and set aside.
• For the chicken: Add the oil to heavy-bottomed pot or Dutch oven, then place over medium heat. Clip a deep-frying thermometer to the side of the pot and bring the temperature of the oil up to 375 degrees F.
• Combine the cornstarch, rice flour and 1 cup water in a bowl and whisk to form a batter. Add the chicken to the batter, then scoop half out using a spider or slotted spoon and add the chicken to the oil. Fry until crispy, 5 to 7 minutes. Remove the chicken to a bowl and add a few spoonfuls of orange sauce (you can add more to taste but start out conservatively). Toss to coat. Fry and sauce the remaining chicken in the same manner and set aside.
• For the rice: Preheat the oven to 325 degrees F.
• Bring 1 1/2 cups water up to a boil in a teakettle or saucepan. Place the rice in a strainer and run under cold water until the water runs clear, about 45 seconds. Set aside.
• Melt 1 tablespoon butter in a medium ovenproof saucepan over low heat. Add the rinsed rice and salt and stir to coat. When the water has come to a boil, carefully pour it over the rice and bring to a simmer, stirring constantly. Cover the saucepan and transfer to the oven for 20 minutes. Remove the rice from the oven and allow to cool.
• Melt the remaining stick of butter in a large cast-iron pan until foamy, then add the rice to brown on one side, about 5 minutes. Add a few shakes of sesame oil and soy sauce, then half of the sugar snap peas, half of the carrots and half of the cabbage. Whisk the eggs in a bowl, then scramble into the rice. Continue cooking until well-combined and slightly crispy. Combine the remaining vegetables into a slaw in a bowl and keep cool.
• To serve: Warm the tortillas in the oven or on the stovetop until pliable. Spread a generous amount of mayonnaise on each tortilla, then add some fried rice, a handful of slaw and some crispy chicken. Drizzle with extra orange sauce. Roll and serve.

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.

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!

CHICKEN BURRITOS GRANDE

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
• Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
• Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
• Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
• To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.