Orange Chicken Wraps Recipes

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!

ORANGE CHICKEN

Steps:

• Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
• In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

CHICKEN WRAPS

Steps:

• Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
• Preheat oven to 375 degrees F (190 degrees C).
• Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

ORANGE CHICKEN WRAPS

Steps:

• In a large saucepan over medium heat, cook the ground chicken until cooked all the way through.
• Once cooked, sprinkle on your garlic salt, and mix until well combined.
• Add your orange juice, teriyaki sauce and barbecue sauce, until well combined.
• Let the mixture bubble, and thicken for about 3-4 minutes.
• Add your mandarin oranges.
• Let mixture heat up for about 4-5 minutes.
• Remove from stovetop and serve over rice, quinoa, tortillas, or lettuce shells.
• Eat and enjoy.

ORANGE CHICKEN WRAPS

Steps:

• In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat. In another bowl, combine chicken and barbecue sauce. , Spoon 3/4 cup coleslaw mixture down the center of each tortilla; top with 1/4 cup chicken mixture. Roll up.

ORANGE BEEF LETTUCE WRAPS

Steps:

• In a small bowl, combine sauce ingredients., In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened., Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.