Sweet Orange Chicken Recipes

SWEET ORANGE BAKED CHICKEN

Steps:

• Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
• Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
• In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
• Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat reserved marmalade mixture over medium heat and pour evenly over chicken.

SWEET ORANGE CHICKEN

Steps:

• Crack the eggs and put them into a medium bowl.
• Sprinkle some salt and whisk them.
• Cut the chicken breast into medium pieces.
• Coat the chicken pieces with the whisked egg.
• In another medium bowl, put the flour and some sea salt and mix them with a fork.
• Put the chicken pieces coated with eggs into the flour bowl.
• Mix them, until the chicken pieces coat with flour.
• In a frying pan, heat the vegetable oil.
• Fry the chicken pieces until light golden brown.
• In a skillet, heat 1 tablespoon of oil and cook the chili flakes for less than 1 minute.
• Add the soy sauce and the water and boil that mixture.
• Add the brown sugar, the ginger powder, and the orange zest. Mix them together.
• Add the vinegar.
• Dilute the corn starch in 2-3 tablespoons of water and add it in the sauce.
• Mix it until the sauce becomes thicker.
• Add the chicken pieces in the sauce and let them cook together.
• Serve the chicken warm, with a rice side.
• If you want, sprinkle some black sesame on it.

SWEET AND SOUR ORANGE CHICKEN

Steps:

• Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
• Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
• Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
• Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
• Combine cornstarch and 3 tablespoons water in a small bowl.
• Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
• Pour sauce over chicken and serve.

SWEET ORANGE CHICKEN

Steps:

• Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE

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

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.

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

SPICY ORANGE CHICKEN

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.

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

CHICKEN WITH ORANGE SWEET AND SOUR SAUCE

Steps:

• Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.
• Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.
• Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.