Sticky Orange Chicken Recipes

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STICKY ORANGE-GLAZED CHICKEN THIGHS



Sticky Orange-Glazed Chicken Thighs image

To feed a hungry crowd, try this sweet glaze on four pounds of chicken wings. Whether you're serving them for game day or as an extra-special dinner, their flavor packs a punch thanks to orange juice concentrate, ketchup, light-brown sugar, white-wine vinegar, Worcestershire sauce, and hot sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 8

8 bone-in, skin-on chicken thighs
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
  • Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
  • Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

Nutrition Facts : Calories 253 g, Fat 10 g, Protein 17 g, SaturatedFat 3 g

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE



Quick and Easy Sweet and Sticky Orange Chicken Glaze image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 1/2 cups glaze

Number Of Ingredients 5

1 cup hoisin sauce
1 orange, zested
1/4 to 1/3 cup fresh orange juice
Hot chicken, for serving
1/4 cup toasted sesame seeds, for sprinkling

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.

SWEET ORANGE CHICKEN DRUMSTICKS



Sweet Orange Chicken Drumsticks image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

1/2 cup finely chopped yellow onion
1/4 cup fresh orange juice (from 1 large orange)
1/4 cup ketchup
1/4 cup orange marmalade
1/4 cup apple cider vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
8 skin-on chicken drumsticks (about 1 pound)
Chopped fresh parsley, for sprinkling

Steps:

  • Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
  • Preheat oven to 400 degrees F.
  • Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
  • Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

STICKY ORANGE CHICKEN



Sticky Orange Chicken image

Check out this easy recipe for the best Sticky Orange Chicken recipe from Delish.com!

Categories     sticky orange chicken     copycat panda express orange chicken     orange chicken     panda express     panda orange chicken     fried chicken     chicken nuggets     chicken dinner     easy dinner     chinese food     takeout     copycat

Time 35m

Yield 4

Number Of Ingredients 19

2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts, cut into 1" pieces
Canola oil
2 cloves garlic, minced
1/2 tsp. freshly minced ginger
1/2 tsp. crushed red pepper flakes
2/3 c. freshly squeezed orange juice
2 tbsp. low-sodium soy sauce
1 tbsp. apple cider vinegar
2 tbsp. sweet chili sauce
2 tbsp. hoisin sauce
1 tbsp. brown sugar
Juice of 1/2 lemon
2 green onions, thinly sliced
Cooked white rice, for serving

Steps:

  • Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
  • In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
  • In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
  • Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
  • Toss chicken with sauce and green onions. Serve over rice.

SPICY ORANGE CHICKEN



Spicy Orange Chicken image

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

1 cup orange juice
⅓ cup brown sugar
⅓ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

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

STICKY ORANGE CHICKEN WITH NECTARINES



Sticky Orange Chicken with Nectarines image

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

½ cup orange juice
¼ cup light soy sauce
2 tablespoons buckwheat honey
2 tablespoons hot sauce
2 tablespoons brown sugar
2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh garlic
3 tablespoons all-purpose flour
salt and ground black pepper to taste
1 pinch Italian seasoning
4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or as needed
2 nectarines, sliced

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

STICKY ORANGE CHICKEN



Sticky Orange Chicken image

Make and share this Sticky Orange Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs sweet potatoes, peeled and cubed
salt
1 cup warm apple cider
1/2 cup cream
ground cinnamon, a pinch
freshly grated nutmeg
black pepper
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breast halves (or 8 boneless skinless chicken thighs)
2 tablespoons cider vinegar
1/3 cup orange marmalade
1 1/2 cups chicken stock
1 tablespoon fresh rosemary leaf, finely chopped
2 tablespoons fresh thyme leaves, finely chopped

Steps:

  • Place the potatoes in a pot, cover with water, and bring to a boil.
  • Salt the water and cook the potatoes until tender, 15-18 minutes; once tender, drain and return to the hot pot.
  • Mash with the cider and cream, then season with cinnamon, nutmeg, salt, and pepper.
  • While the potatoes cook, heat the oil in a cast-iron or stainless steel skillet.
  • Add the chicken to the hot pan and cook for 10 minutes, turning once.
  • Transfer the chicken to a plate and deglaze the pan with the vinegar.
  • Whisk in the marmalade, stock, and herbs.
  • Add the chicken back to the skillet and turn it in the sauce to coat.
  • Let the sauce thicken for 1-2 minutes, then serve the chicken and sauce with mashed sweet potatoes alongside.

Nutrition Facts : Calories 578.5, Fat 20.3, SaturatedFat 7.7, Cholesterol 111.4, Sodium 424.6, Carbohydrate 68, Fiber 7.2, Sugar 27, Protein 31.7

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS



Sticky orange chicken with parsnips, maple & pecans image

Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 13

2 blood oranges , 1 juiced, 1 thickly sliced
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp sherry vinegar
1 tbsp wholegrain mustard
1 tbsp cranberry or redcurrant jelly , melted
2 parsnips , quartered, peeled and the core cut out and discarded
4 chicken thighs , skin on
140g small shallots , left whole but peeled
2 thyme sprigs , broken up a bit
25g pecans , barely chopped
mixed leaf salad or wilted spinach, to serve (optional)
cooked rice , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
  • Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium

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