Orange Peel Chicken Recipes

ORANGE PEEL CHICKEN

Steps:

• Cut the chicken into thin slices, two inches long, cutting against the grain.
• Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
• Mix well, and then let the mixture marinate for about 20 minutes.
• Heat the peanut oil in a wok or large skillet until it is very hot.
• Remove the chicken from the marinade with a slotted spoon, add it to the pan and stir-fry it for 2 minutes until it browns.
• Remove it and leave to drain in a colander or sieve.
• Pour off most of the oil, leaving about 2 teaspoons.
• Reheat the pan over a high heat and then add the dried chilis.
• Stir-fry them for 10 seconds, and then return the chicken to the pan.
• Add the rest of the ingredients and stir-fry for four minutes, mixing well.
• Serve immediately.

CHICKEN WITH ORANGE AND ONION

Steps:

• Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
• Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
• Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.

SPICY ORANGE CHICKEN

Steps:

• Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

ORANGE HERB ROASTED CHICKEN

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.

ORANGE CHICKEN

Steps:

• Cut chicken breast into 1/2-inch cubes; set aside.
• Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed.
• Add chicken cubes to marinade and stir to coat well.
• Let marinate while preparing the sauce.
• Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside.
• Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
• Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
• Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12 to 15 minutes.
• To finish: Preheat 4 cups oil to 350-375°F.
• Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch.
• Shake chicken well for about 20 seconds or until chicken is covered with cornstarch.
• Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes.
• Remove chicken from oil with a slotted spoon, drain well and set aside.
• Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately.
• Serve with steamed rice.

ORANGE ZESTED CHICKEN BREASTS

Steps:

• In small bowl, mix seasoned salt and garlic powder.
• In 10-inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

ORANGE PEEL BEEF

Steps:

• Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.