EASY ONE PAN ORANGE GINGER CHICKEN
This Easy One Pan Orange Ginger Chicken is a delicious weeknight meal idea - a sticky sweet sauce over tender chicken with fresh orange and ginger!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil.
- Pat the chicken drumsticks dry with paper towels and season with salt and pepper.
- Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown. No need to worry about cooking the chicken through at this point - just get a good golden crust on it!
- In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended.
- When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
- Place the pan in the pre-heated oven and bake for about 25 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
- Baste the chicken with the sauce once during the baking process, if desired.
- Serve with orange slices, a sprinkling of sesame seeds, and fresh parsley, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 22 g, Protein 28 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 1067 mg, Sugar 16 g, ServingSize 1 serving
GINGER ORANGE CHICKEN WINGS
Make and share this Ginger Orange Chicken Wings recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flower, seasoned salt and garlic salt. Add the chicken wings, a few at a time, and shake to coat.
- In a large skillet, fry wings in oil, a few at a time, for 3-4 minutes on each side or until golden and crispy.
- Dran pan drippings; return all of the chicken to the pan.
- Combine the marmalade, ketchup, soy sauce and ginger; pour over chicken and stir to coat. Cover and cook over medium-low heat for 10-15 minutes or until wings are well coated.
GINGER CHICKEN
Make and share this Ginger Chicken recipe from Food.com.
Provided by Norahs Girl
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat chicken pieces in the flour.
- Heat oil in non-stick frying pan over medium-high heat.
- Cook chicken 3-4 minutes per side, until lightly browned on the outside.
- Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.
- Pour over the chicken.
- Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
- If the sauce is too thick, add 1/4 cup water.
- I serve this with Thai Sticky Jasmine Rice and a cucumber salad.
Nutrition Facts : Calories 125.2, Fat 3.5, SaturatedFat 0.5, Sodium 504.4, Carbohydrate 21.9, Fiber 0.5, Sugar 11.9, Protein 2.3
ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
SYLVIA WOOD'S PAN-FRIED ORANGE-GINGER CHICKEN
Use this no-fuss recipe for a quick weeknight meal. Serve with rice and steamed broccoli for a complete meal.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk egg whites until frothy; gradually whisk in milk. Set aside.
- Sprinkle chicken with salt and pepper and dip in egg white mixture. Dredge in flour, shaking off excess.
- Cook chicken in hot oil in a large skillet over medium-high heat, stirring occasionally until chicken is lightly browned. Drain chicken on paper towels.
- Combine SPLENDA® Granulated Sweetener, Sylvia's Secret Seasoning®, orange juice, 1/2 cup water and ginger in a small saucepan. Bring SPLENDA® Granulated Sweetener mixture to a boil over medium-high heat, stirring constantly.
- Combine cornstarch and 1/4 cup water, stirring until cornstarch dissolves; add to SPLENDA® Granulated Sweetener mixture, stirring until mixture returns to a boil. Add chicken and cook 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 25.6 g, Cholesterol 66.7 mg, Fat 15.4 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 2.4 g, Sodium 330.5 mg, Sugar 8.8 g
ORANGE-GINGER CHICKEN AND VEGGIES
This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. "The recipe was an experiment," shares Nancy Johnson of Turah, Montana. "We love Asian food, and this dish filled the bill nicely."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 853mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
SYLVIA'S SOUTHERN FRIED CHICKEN
Who needs eleven herbs and spices?! This delicious pan-fried chicken comes from "Sylvia's Family Soul Food Cookbook" by Sylvia Woods. It's best to season the chicken overnight, but 20 minutes will do. The seasonings are delicious but don't overpower the meat itself, and it's just as good cold! Try it! I've included overnight seasoning in the prep time, but it could actually be as little as 20 minutes. I'm also allowing a little extra time for the frying because not all pieces cook in the same amount of time.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
- Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
- Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
- Add the seasoned chicken and shake until each piece is covered with flour.
- In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
- Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
- Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
- Remove from skillet and drain on paper towels before serving.
Nutrition Facts : Calories 813.8, Fat 50.5, SaturatedFat 12.3, Cholesterol 181.1, Sodium 1042.5, Carbohydrate 36.6, Fiber 1.6, Sugar 0.2, Protein 49.9
GLAZED PAN-FRIED ORANGE CHICKEN RECIPE - (4.4/5)
Provided by musttryeats
Number Of Ingredients 14
Steps:
- Prepare the rice: Put dry rice and water in pot. Bring to boil. Cover and reduce to simmer for 20 minutes. DO NOT TAKE LID OFF DURING THE 20 MINUTES. Marinate chicken in orange juice while preparing the glaze. To make the glaze, mix the brown sugar, cornstarch, chicken broth, red wine vinegar, green pepper, corn syrup, garlic, and ginger root (or ground ginger if using). Cook on low to medium heat until it begins to boil. Add the hoisin sauce, honey, 4 teaspoons of water, additional ginger, five spice powder, and additional minced garlic Cook until low boil. Keep heat as low as possible while cooking the chicken. Spray skillet a little heavily with cooking spray. Cook chicken until done, about 5 minutes. Save cooked pieces in foil covered bowl while cooking remainder chicken until done. Add all chicken pieces back to skillet & add glaze sauce. Cook for another 3-5 minutes. Serve with cooked white rice.
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ORANGE GINGER CHICKEN - FOXES LOVE LEMONS
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4.6/5 (15)Total Time 35 minsCategory ChickenCalories 478 per serving
- In small bowl, whisk together orange juice, soy sauce, ginger, 1 tablespoon oil, garlic, vinegar, orange zest, brown sugar, pepper and sriracha (if using). Place chicken in large zip-top bag; pour 1/3 cup marinade over chicken. Seal bag and refrigerate 1 hour.
- Remove chicken from marinade; discard marinade. Heat large skillet or wok over medium-high heat. Add 1 tablespoon oil and half of chicken and cook 5 to 6 minutes or until chicken is golden brown and internal temperature reaches 165 degrees F, stirring frequently. Transfer chicken to medium bowl. Repeat process with remaining 1 tablespoon oil and chicken. Transfer chicken to bowl.
- Add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into marinade; boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through. Serve chicken sprinkled with green onions.
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