Orange Chicken With Vegetables Recipes

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ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Orange Chicken & Veggie Stir-fry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, ground pepper, broccoli, carrots, red bell pepper, orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cornstarch

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
ground pepper, to taste
2 heads broccoli, chopped
2 carrots, sliced
1 red bell pepper, sliced
½ cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
½ teaspoon ginger, minced
¼ teaspoon orange zest
1 tablespoon cornstarch

Steps:

  • In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
  • Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
  • Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
  • Add chicken back into pan.
  • Serve over cooked veggies.
  • Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 52 grams, Fat 6 grams, Fiber 11 grams, Protein 54 grams, Sugar 28 grams

ORANGE CHICKEN AND VEGGIES



Orange Chicken and Veggies image

A mild maple marinade seasons the chicken, vegetables and fruit in this summery supper shared by Violet Klause of Onoway, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup maple syrup
4 teaspoons canola oil
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (1-1/2 pounds)
2 medium sweet red peppers, halved and seeded
1 medium green pepper, halved and seeded
3 medium zucchini, halved lengthwise
1 fresh pineapple, peeled and cut into 1/2-inch slices
2 unpeeled medium oranges, cut into 1/2-in slices

Steps:

  • In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally., Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown.

Nutrition Facts : Calories 320 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 71mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

ORANGE-BBQ CHICKEN WITH GRILLED VEGETABLES



Orange-BBQ Chicken with Grilled Vegetables image

Try our tasty Orange-BBQ Chicken with Grilled Vegetables. Citrus brings a bright, refreshing tang to our Orange-BBQ Chicken with Grilled Vegetables.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Original Barbecue Sauce
1/2 tsp. zest and 2 Tbsp. juice from 1 orange
4 small boneless skinless chicken breasts (1 lb.)
1 zucchini, cut lengthwise in half
1 yellow squash, cut lengthwise in half
1 red pepper, cut into quarters
1/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Heat grill to medium heat.
  • Mix barbecue sauce, zest and juice until blended.
  • Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
  • Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.

Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

ORANGE CHICKEN WITH VEGETABLES



Orange Chicken With Vegetables image

This is a mild version of Grace Young's spicy orange chicken, with as much emphasis on vegetables as on chicken.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 10m

Yield Serves three

Number Of Ingredients 16

1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces 1/4 inch thick by 1 inch long
2 tablespoons finely shredded or minced ginger
2 tablespoons Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce (low-sodium if desired)
2 teaspoons cornstarch
3/4 teaspoon sugar
1/4 teaspoon roasted and ground Sichuan peppercorns
1/4 cup chicken broth or water
2 teaspoons rice vinegar
2 tablespoons peanut or canola oil
1 tablespoon minced garlic
Zest of 1 orange
2 medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved
3 cups baby spinach or chopped chard leaves, washed and dried
1/4 cup thinly sliced scallions
Salt to taste

Steps:

  • In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and ground Sichuan peppercorns. Stir together well and place within arm's reach of your pan. Combine the broth, vinegar and remaining rice wine or sherry with the remaining teaspoon cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and remaining ginger and stir-fry for no more than 10 seconds. Push the ginger and garlic to the sides of the pan and carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for 1 minute, then add the orange zest and stir-fry for 1 minute, until the chicken is lightly colored but not cooked through. Add the tomatoes and stir-fry 30 seconds, just until the tomatoes begin to collapse. Stir the broth mixture and add to the pan with the spinach (or chard) and scallions. Sprinkle with salt to taste and stir-fry for 1 to 2 minutes, until the chicken is cooked through. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 815, UnsaturatedFat 38 grams, Carbohydrate 13 grams, Fat 56 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 1057 milligrams, Sugar 6 grams, TransFat 0 grams

ORANGE CHICKEN AND VEGGIES WITH RICE



Orange Chicken and Veggies with Rice image

A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Taste of Home Test Kitchen - Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 cups uncooked instant rice
1 tablespoon plus 1/3 cup cornstarch, divided
1 cup orange juice
1 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil, divided
1-1/2 cups sliced fresh carrots
1 cup chopped green pepper
1/2 cup chopped onion

Steps:

  • Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Nutrition Facts : Calories 454 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 470mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

ORANGE BBQ CHICKEN WITH GRILLED VEGETABLES



Orange BBQ Chicken With Grilled Vegetables image

From Kraft Foods. I love citrus and chicken together! I like to double the sauce and use half as a quick marinade!

Provided by SarahBeth

Categories     Chicken

Time 50m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 8

1/4 cup barbecue sauce
1/4 teaspoon grated orange zest
1 tablespoon fresh orange juice
2 boneless skinless chicken breast halves (about 1/2 lb.)
1 small zucchini, cut lengthwise in half
1 small yellow squash, cut lengthwise in half
1 medium red pepper, cut into quarters
2 tablespoons Italian dressing

Steps:

  • Preheat grill to medium heat.
  • Mix barbecue sauce, orange zest and juice until well blended; set aside.
  • Grill chicken 6 min., turning over after 3 minute Brush with barbecue sauce mixture.
  • Add vegetables to grill.
  • Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.

ORANGE HERB ROASTED CHICKEN



Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

ORANGE ROASTED CHICKEN AND VEGETABLE AVALANCHE



Orange Roasted Chicken and Vegetable Avalanche image

------It doesn't get any easier than this! Roasted chicken complete with loads of fresh vegetables. Serve with fresh bread for a complete meal. Developed for RSC #9.------

Provided by PaulaG

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (5 -6 lb) roasting chickens
3 garlic cloves, peeled
1 celery rib, cut in thirds
2 sprigs rosemary, 4 inch
2 medium oranges
2 tablespoons butter, melted
1 fennel bulb, stems attached
2 medium potatoes, 1 pound
1 medium sweet potato, 8 oz
3 carrots
1 1/2 lbs Brussels sprouts
1 1/2 cups white pearl onions, peeled
1 cup chicken stock
salt
pepper

Steps:

  • Preheat oven to 425 degrees.
  • Wash chicken and pat dry with paper towels, place in shallow roasting pan.
  • Roll oranges on counter top to soften, juice oranges and measure 2/3 cup of fresh orange juice; reserve.
  • Rub the outside of the chicken with a juiced orange half, discarding the orange when through; salt and pepper the chicken inside and out.
  • Place the garlic, celery, and rosemary in the cavity of the chicken along with half of a juiced orange.
  • Trim the top off the fennel bulb and place one stem with leaves intact in the cavity of the chicken.
  • Remove any tough outer leaves from the fennel bulb; cut bulb into half then into fourths lengthwise and cut fourths in half; wash under running water.
  • Peel the potatoes and cut into 1 inch chunks, placing in a bowl of cold water to prevent discoloration.
  • Scrub carrots and cut into 1 inch chunks.
  • Trim the ends off the brussel sprouts, wash removing any discolored outside leaves and with a sharp knife score each end with an "X".
  • Drain the potatoes and combine all the vegetables; place around the chicken.
  • Pour orange juice over the chicken, then the melted butter.
  • Pour the chicken stock over the cut vegetables.
  • Place pan in preheated oven and roast for 1 to 1 1/2 hours or until chicken registers an internal temperature of 180 degrees through thickest part of thigh at joint with a meat thermometer.
  • Baste the chicken and vegetables every 20 to 30 minutes with pan drippings.
  • Remove chicken from pan and place on serving platter, cover and allow to rest 15 minutes before carving.
  • Remove vegetables to a serving bowl and strain pan drippings.
  • Serve the chicken and vegetables topped with pan drippings if desired.

Nutrition Facts : Calories 1131.5, Fat 65.9, SaturatedFat 20.7, Cholesterol 284.4, Sodium 518.3, Carbohydrate 62.3, Fiber 13.6, Sugar 17.1, Protein 74

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