Sticky Orange Chicken Recipe 475
QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups glaze
Number Of Ingredients 5
Steps:
- To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
- Toss with hot chicken and sprinkle with sesame seeds to coat.
STICKY ORANGE CHICKEN RECIPE - (4.7/5)
Provided by peridot728
Number Of Ingredients 17
Steps:
- Set up dredging station: In one bowl add eggs, and in a second bowl mix together 1/2 cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess. In a large, deep skillet over medium-high heat, heat 1/4" oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels. In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer. Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat. Toss chicken with sauce and green onions. Serve over white rice.
STICKY ORANGE CHICKEN WITH NECTARINES
This is a great summer recipe. I like to used cut peaches or nectarines over top of the chicken and rice.
Provided by oldiesgal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
- Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
- Plate the chicken and top with nectarine slices.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 32.4 g, Cholesterol 60.8 mg, Fat 6.2 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 1.2 g, Sodium 807.6 mg, Sugar 23.6 g
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