Orange Marmalade Chicken Stir Fry Recipes

ORANGE CHICKEN STIR FRY

Steps:

• In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
• Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
• Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

ORANGE CHICKEN STIR FRY

Steps:

• Combine the chicken broth, orange marmalade, soy sauce, garlic powder and red pepper flakes in a small bowl, then whisk to combine. Set this aside for later.
• Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and cook the peppers and onions for 2 to 3 minutes, stirring frequently. Remove the pepper and onion from the pan and set aside.
• Heat the remaining tablespoon of oil in the wok or skillet and toss the bite-size pieces of chicken in the cornstarch, shaking off the excess.
• Add the chicken to the pan, being careful not to overcrowd the pan (I like to do this in two batches).
• Brown the chicken on all sides, about 2 to 3 minutes per batch. Once all the chicken is cooked, add the vegetables back to the pan, then stir in the sauce and heat it through until it bubbles and thickens.
• Garnish with sliced green onions and sesame seeds, if desired. Enjoy!

MARMALADE CHICKEN STIR FRY RECIPE

Steps:

• Whisk together the marmalade, soy sauce, vinegar, ginger & corn starch. Set aside.
• Heat oil in skillet or wok over med-high heat. Add onion and garlic. Stir fry for approximately two minutes until garlic is soft and onions are nearly cooked.
• Add the chicken, and just stir fry until cooked.
• Add the sauce mix, stir for a couple minutes until sauce thickens a bit and cornstarch is cooked.
• Serve over rice or noodles (It is showed served over an heirloom grain mixture).

ORANGE MARMALADE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

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!

ORANGE CHICKEN STIR-FRY

Steps:

• Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.

CRAZY ORANGE-MARMALADE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a glass or ceramic baking dish.
• Mix last 3 ingredients and pour over chicken.
• Marinate at least 2 hours in the refrigerator but no more than 24 hours.
• Bake until chicken is tender, approximately 1 1/2 hours.
• This recipe makes a delicious sauce for rice.

APRICOT ORANGE CHICKEN

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. , Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

MARINATED ORANGE STIR FRY CHICKEN

Steps:

• Stir together orange juice and peel, garlic, soy sauce, and ginger.
• Reserve 1/2 cup and put the rest into a bowl.
• Add chicken to marinade in bowl.
• Let sit 15 minutes.
• Heat oil in a nonstick 10 inch skillet.
• Drain marinade from chicken, discarding it.
• Add chicken to hot oil in skillet.
• Stir fry approximately 3 to 5 minutes until chicken is a pale white and done.
• Take the reserved marinade and add the cornstarch, stirring unti smooth.
• Pour into skillet with the chicken.
• Heat until boiling,stirring constantly.
• Boil for 1 minute.
• Add pea pods.
• Lower heat.
• Simmer, covered for 1 minute.
• Serve over rice.