Tsrorangechicken Recipes

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ASIAN ORANGE CHICKEN



Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Steps:

  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  • Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  • Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

ORANGE CHICKEN



Orange Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch
Vegetable or peanut oil, for frying

Steps:

  • For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
  • For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
  • Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
  • Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
  • Toss the chicken in the sauce and serve.

ORANGE CHICKEN STIR-FRY



Orange Chicken Stir-Fry image

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

½ cup orange juice
3 tablespoons soy sauce
3 cloves garlic, chopped
1 tablespoon grated orange zest
1 teaspoon ground ginger
½ teaspoon red pepper flakes
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves, thinly sliced
½ cup chicken broth
2 tablespoons cornstarch
1 (16 ounce) package frozen stir-fry vegetables
1 cup sugar snap peas
1 cup broccoli florets
1 cup sliced carrot

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

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