Smoky Orange Barbecue Chicken Sandwiches Recipes

BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

SPICY ORANGE CHICKEN LO MEIN

Steps:

• If you are serving other foods or eating it as an appetizer, this dish serves 8 people. If you are eating this as a main dish, this dish serves 4 people.
• In a bowl or baking dish, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for 1 hour. Cook the noodles according to package directions. Drain and hold in a bowl of cold water. Remove chicken from refrigerator and drain into a colander; discard marinade. In a large skillet, combine chicken stock, remaining 1/4 cup orange juice concentrate, and oyster sauce. Cook sauce over medium-high heat until liquids reduce and sauce is thick, about 5 to 10 minutes. While sauce is reducing, heat 1 tablespoon oil in a large skillet over high heat. Add red pepper, peas, mushrooms, and green onions. Saute until tender yet still crisp. Remove from the heat and set aside. Heat a non-stick wok or large skillet over high heat. Add remaining 1 tablespoon oil to the pan and heat. Carefully drop 1/3 of the chicken into the wok and stir-fry so that all sides of the chicken get crispy. When the first 1/3 is fully cooked through, remove from pan and repeat with the remaining 2 portions. Add all of the cooked chicken and sauteed vegetables to the skillet with the sauce and toss to combine. Drain noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a large serving platter.
• Nutritional Analysis per 8 Appetizer Servings: Calories: 273 Total Fat: 6 grams Saturated Fat: 1 gram Carbohydrates: 37 grams Fiber: 2 grams
• Nutritional Analysis per 4 Main Course Servings: Calories: 546 Total Fat: 11 grams Saturated Fat: 2 grams Carbohydrates: 74 grams Fiber: 4 grams

SMOKY ORANGE BARBECUED CHICKEN SANDWICHES

Steps:

• Preheat a grill pan over med-high heat.
• Heat a small saucepan over medium heat; add in oil and saute onion 3-5 minutes or until soft.
• In a blender, combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest, and chicken broth; blend on high speed until sauce is smooth.
• Pour sauce into saucepan with onion; heat to a bubble; decrease heat to simmer.
• Coat chicken lightly with a drizzle of oil and season with grill seasoning blend or salt and pepper.
• Grill 5-6 minutes on the first side, turn.
• Remove half of the barbecue sauce to a small bowl and baste chicken liberally with it.
• Turn chicken after 4 minutes; coat with sauce again and cook another 2-3 minutes.
• To serve: slice grilled chicken on an angle and fan out 1 breast on each bun bottom.
• Spoon remaining sauce from saucepan over the sliced chicken.
• Serve oven faced with the lettuce and red onion setting on bun tops to the side; garnish with orange wedges.