ORANGE-GINGER CHICKEN AND VEGGIES
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
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
ORANGE GINGER CHICKEN AND VEGGIES
Here is a refreshing way to use leftover poultry adapted from Light and Tasty magazine. Serve over rice with a salad and you have a nice meal.
Provided by WiGal
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside.
- Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion; stir fry for 6 minutes or until the vegetables are crisp tender.
- Add the broth mixture and cooked poultry to the skillet.
- Bring to a boil; cook and stir for 3 minutes or until thickened.
- Remove from the heat; stir in the mandarin segments and cashews.
- Serve over rice.
ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
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
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
ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes
Provided by Nakano
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
- In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
- Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
- Fluff rice and serve with the chicken and the scallion sauce.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams
ORANGE GINGER CHICKEN
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
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 CHICKEN & VEGETABLES
A simple and good chicken dish. Freezing the meat for 1-2 hours until very firm but not frozen solid will make it easier to slice.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a wok or large non-stick skillet, over medium-high heat, heat oil and and sauté onion until translucent (5 minutes).
- Add ginger, garlic, and chicken; sprinkle with pepper, and sauté, turning frequently, until meat is lightly browned (3 minutes).
- Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes).
- If the pan dries out during cooking, add water 1/8 cup at a time to keep moist.
Nutrition Facts : Calories 233.4, Fat 6.3, SaturatedFat 1, Cholesterol 24, Sodium 632, Carbohydrate 27.4, Fiber 4.9, Sugar 9.5, Protein 20
ORANGE-GINGER CHICKEN AND VEGGIES
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 Oriental food, and this dish filled the bill nicely.'
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine the 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 the 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 470.1 calories, Carbohydrate 57.3 g, Cholesterol 66.9 mg, Fat 11.2 g, Fiber 5.3 g, Protein 35.2 g, SaturatedFat 1.9 g, Sodium 521.1 mg, Sugar 5.3 g
ORANGE AND GINGER CHICKEN
Provided by Jeanne Silvestri
Categories Chicken Citrus Ginger Poultry Sauté Quick & Easy Spring Bon Appétit Florida
Yield Serves 4
Number Of Ingredients 10
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.
ORANGE-GINGER CHICKEN AND VEGGIES [9]
Yield 4 Servings
Number Of Ingredients 16
Steps:
- Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine the 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 the 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.
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