SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
RASPBERRY-ORANGE CHICKEN
A delightful take on chicken with fresh raspberries and oranges, this recipe is special enough for company or casual dinners with the family. My husband and daughter are raspberry fanatics and say my take on this recipe is fantastic. A frequent request for anyone coming to my home for dinner.
Provided by Relish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken breasts to taste with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Sear, and cook until browned on both sides and the juices run clear, about 10 minutes. Remove chicken and keep warm.
- Melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes. Pour in red wine vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil. Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. Reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened. Add the chicken breasts to the sauce, and cook to reheat. Serve chicken with sauce spooned over it.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 16.3 g, Cholesterol 83 mg, Fat 8.9 g, Fiber 3.5 g, Protein 26 g, SaturatedFat 4.5 g, Sodium 114.9 mg, Sugar 7.5 g
ORANGE RASPBERRY CHICKEN
Make and share this Orange Raspberry Chicken recipe from Food.com.
Provided by LARavenscroft
Categories Healthy
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium high heat.
- Add oil and heat until it ripples.
- Brown chicken on both sides until lightly browned, about 3 minutes per side.
- Remove from skillet to a plate and keep warm.
- Add shallots and garlic and sauté until soft, about 3 minutes.
- Blend remaining ingredients in a small bowl.
- Pour into skillet and mix with shallots and garlic.
- Return chicken to skillet.
- Bring to a boil, reduce heat and simmer 20 minutes, basting chicken occasionally with sauce.
- Remove lid, increase heat to medium and simmer an additional 5-10 minutes until sauce is reduced and slightly thickened.
CHICKEN WITH ORANGE RASPBERRY SAUCE
The raspberry sauce adds a touch of elegance to this easy-to-make chicken dish. Three simple seasonings further add to the chicken's flavor.-Carol Cottrill, Rumford, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with cooking spray. , Transfer to a 9-in. square baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. , In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken.
Nutrition Facts : Calories 174 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
ORANGE PEEL CHICKEN
In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice...
Provided by Alex Guarnaschelli
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
- Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
- Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
- Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
- For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
- Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
- To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.
CHINESE ORANGE CHICKEN
A basic orange chicken recipe. Add your favourite veggies to make it go further, if you like. Red peppers are a nice choice.
Provided by Sackville
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
- While the chicken is marinating, prepare the sauce ingredients.
- When the chicken is nearly ready, heat the wok and add a bit of oil.
- Throw in the garlic and ginger and stir-fry until aromatic.
- Add the chicken and stir-fry until it changes color.
- Push up to the sides of the wok, making a well in the middle.
- Add the sauce.
- Mix the sauce and the chicken together.
- Stir-fry for another minute and serve hot.
ORANGE BARLEY CHICKEN
My mother used to prepare orange chicken with rice back in the '60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor and baby carrots for color. -Helen Glazier, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the flour, celery salt and pepper. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in oil in batches. Remove and keep warm. In the same pan, saute onion in butter until tender. Add the broth, orange juice, parsnips, barley, mushrooms, carrots, bay leaves and chicken. Bring to a boil. Reduce heat; cover and cook for 45-50 minutes or until barley is tender, turning chicken occasionally., Remove from the heat; let stand for 5 minutes. Discard bay leaves.
Nutrition Facts : Calories 384 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 349mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 8g fiber), Protein 26g protein.
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