Zippy Orange Chicken Recipes

CRISPY ORANGE CHICKEN

Steps:

• Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

ZIPPY ORANGE CHICKEN AND RICE

Steps:

• Heat 2 Tbsp. of the dressing in skillet on medium-high heat. Add chicken and green pepper; cook and stir 5 minutes or until chicken is cooked through. Drain. Reduce heat to medium.
• Mix remaining dressing, juice and sugar. Stir into skillet; bring to boil.
• Remove from heat; add rice, orange segments and pineapple. Let stand, covered, 5 minutes.

ZIPPY ORANGE ROSEMARY CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
• Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
• Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ZIPPY ORANGE CHICKEN

Steps:

• Prick chicken with a fork; brush with orange juice concentrate. Combine the remaining ingredients in a large resealable plastic bag; add chicken, one piece at a time, and shake to coat. Place chicken in a 11x7-in. baking dish that has been coated with cooking spray. Bake, uncovered, at 400° for 25-30 minutes or until juices run clear.

ZIPPY ORANGE BBQ CHICKEN PACKETS

Steps:

• In 1-quart saucepan, melt butter over medium heat. Stir in chicken, barbecue sauce, orange juice concentrate and honey. Remove from the heat; stir in green onions. Set aside.
• Separate dough into 4 rectangles; press perforations to seal. Spoon 1/2 cup chicken mixture onto half of each rectangle; sprinkle with cheese. Fold dough over filling; press edges with fork to seal.
• Place on ungreased cookie sheet. Bake at 375 degrees F 15 to 20 minutes or until golden brown.

ZIPPY'S FRIED CHICKEN

Steps:

• Rinse and cut up chicken into parts easy for frying.
• Drain and in colander and put in clean mixing bowl and cover with warm water.
• Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
• Soak chicken parts for 10 minutes.
• Drain in colander and do not rinse.
• In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
• Mix with wire whisk or blend in a blender to remove flour lumps.
• Add drained chicken pieces to mixing bowl of dry ingredients.
• Dredge chicken parts well to make sure it covers the whole piece.
• Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
• Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
• Heat oil to 350-375°F.
• Add chicken in 2 batches.
• Chicken batches will cook for approximately 15mins or until golden brown all over.
• Drain on paper towels and keep in 150°F oven to keep 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!

CHINESE ZESTY ORANGE CHICKEN

Steps:

• Cut pineapple chunks in half for smaller pieces. Leaving peel on, cut orange into eighths. Chill 4 sections in refrigerator for garnish. Peel remaining 4 sections (reserving peel sections) and chop into bite-sized chunks (similar sized to the 1/2 pineapple chunks).
• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers, cook, stirring, for 2 minutes.
• Mix dry gelatin mix and cornstarch in small bowl. Add broth, salad dressing and garlic; stir until gelatin is dissolved. Add to skillet.
• Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. About halfway through thickening, add pineapple and orange chunks.
• Serve onto four plates (over hot cooked rice, if desired). Garnish with zest from reserved orange peels and orange slice on the side.