ORANGE CHICKEN STIR-FRY
Easily adaptable recipe for orange chicken stir-fry. Serve hot over rice.
Provided by PENNIETHEWOO
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
- Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
- Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 33.1 g, Cholesterol 67.8 mg, Fat 14 g, Fiber 7.6 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 938.2 mg, Sugar 4.8 g
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
CREAMY ORANGE CHICKEN
Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!
Provided by Cobalt springfield MA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
- Stir in chives, season to taste with salt and pepper.
Nutrition Facts : Calories 727.5 calories, Carbohydrate 43.3 g, Cholesterol 142.4 mg, Fat 44.8 g, Fiber 1.3 g, Protein 27.7 g, SaturatedFat 17.2 g, Sodium 77.9 mg, Sugar 18 g
ORANGE-SAUCED CHICKEN BREASTS
Can't remember where the original of this recipe came from, but I've had in on file for over 25 years! I find oranges and chicken to be such a great combination! Preparation time does not include cooking the rice. Sometimes I substitute Triple-Sec for the Curacao.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Put breasts in baking dish & LIGHTLY sprinkle with red pepper. Cover & bake for 25 minutes.
- Remove peel from the orange & slice half of the peel into julienne strips, setting them aside & discarding the rest of the peel.
- Put julienne strips of peel in a saucepan with enough water to cover, & bring to boil. Simmer 15 minutes, then drain well & set aside.
- Section the orange & set them aside for garnish.
- Cook rice according to package, but omit any required salt.
- Add parsley & basil, mixing well.
- For the sauce, stir together the flour & sugar in a saucepan, then stir in the juice, cooking & stirring until thickened & bubbly. Remove from heat & add reserved orange peel, bitters & curacao.
- Slicing across the grain at a 45 degree angle, cut the breasts into slices 2" wide. Reassemble each breast & return to baking dish.
- Spoon sauce over the breasts & return to oven, & bake, uncovered, 10 minutes until heated through.
- Arrange breasts on the hot cooked rice & spoon the sauce over them. Garnish with reserved orange sections & several sprigs of parsley.
Nutrition Facts : Calories 299.8, Fat 4.1, SaturatedFat 0.9, Cholesterol 75.5, Sodium 141.1, Carbohydrate 35.8, Fiber 1.9, Sugar 8.6, Protein 28.4
3-INGREDIENT ORANGE CHICKEN
Steps:
- For the chicken: cut up the chicken into bite-sized pieces. In a bowl, beat together the eggs and milk. In a separate bowl, stir together the flour and seasoning mix.
- Dredge the chicken pieces in the egg wash and coat evenly with the flour mixture.
- Heat the oil in a medium-sized (about 12 inches) cast-iron skillet or frying pan. Cook the chicken pieces until golden brown, about 3 to 4 minutes per side. Transfer the chicken onto a serving plate lined with paper towels.
- Make the sauce: wipe the pan clean and add orange marmalade, BBQ sauce, and soy sauce. Let the mixture simmer on medium heat, stirring often, for 15 to 20 minutes.
- Toss the chicken into the sauce until completely coated. Serve with rice. Enjoy!
Nutrition Facts :
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