BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
20 MINUTE ORANGE CHICKEN
Easy 20 Minute Orange Chicken Recipe that you can have on the table in a flash!
Provided by Jamie Sanders
Number Of Ingredients 14
Steps:
- Cook chicken strips according to package directions, set aside.
- In your largest skillet, over med-high heat, add oil and sauté carrots and bell peppers for about 3 minutes. Add garlic and sauté for another minute or two.
- Add orange zest, juice, teriyaki, soy, sugar, salt red pepper to the skillet. Bring to a boil.
- Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly. Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
- Chop some of the larger strips into more manageable sized pieces. Add chicken to the skillet and toss to coat.
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
QUICK ORANGE CHICKEN BREASTS
Quick and easy, but a very nice flavour. Serve with rice or pasta and the whole meal can be ready in less than 30 minutes. Adapted from "Fast & Easy Cooking" by Johanna Burkhard.
Provided by peppermintkitty
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Carefully slice each chicken breast in half lengthwise so that you have two thin slices (this helps it cook faster).
- Place flour, salt and pepper in a bowl.
- Roll chicken pieces in flour mixture, shaking off excess flour.
- Melt butter over medium-high heat in large nonstick frying pan.
- Add chicken.
- Cook 2 minutes on each side, until light golden.
- Remove chicken.
- Reduce heat to medium.
- Add broth, orange juice, garlic, Italian herbs and sugar.
- Bring to a boil, then simmer for 1 minute or until liquid has reduced a bit.
- Add salt and pepper to taste.
- Return chicken to frying pan.
- Reduce heat and cover.
- Simmer for 5 minutes or until chicken is no longer pink inside and sauce has thickened slightly.
- Serve garnished with parsley.
- Good served with rice.
Nutrition Facts : Calories 217.5, Fat 6.5, SaturatedFat 2.6, Cholesterol 83.2, Sodium 641.6, Carbohydrate 11, Fiber 0.4, Sugar 6, Protein 27.3
ORANGE-GARLIC CHICKEN BREASTS
Steps:
- Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
- Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
- Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
- Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
- Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
- Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.
Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Cholesterol 96 mg, Fiber 0 g, Protein 36 g, SaturatedFat 1 g, Sodium 142 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
QUICK ORANGE-CUMIN CHICKEN
Make and share this Quick Orange-Cumin Chicken recipe from Food.com.
Provided by ChrisMc
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sti together garlic, parsley, concentrate, oil, honey, tomato paste, cumin, salt, and pepper; blend well.
- Pour glaze into large bag, add chicken, and toss well.
- Broil or grill chicken 7-10 minutes per side, brushing frequently with the marinade.
BAKED ORANGE CHICKEN
This baked orange chicken is a quick and elegant recipe. It can easily be doubled or tripled for company. I like to serve mine with a baked potato. -Pamela Siple, Punxsutawney, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 232mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ORANGE ZESTED CHICKEN BREASTS
Citrus makes it sensational! This five-ingredient main dish is done in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 190, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
CHICKEN BREASTS WITH ORANGE GLAZE FOR TWO
Add pizzazz to ordinary boneless skinless chicken breasts with this quick-to-fix recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Number Of Ingredients 7
Steps:
- Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
- While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
- Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
- To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
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