Bevs Sweet Spicy Orange Chicken Sugar Free Recipes

BEV'S ORANGE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
• Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

SWEET CITRUS CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Add hot water to stuffing mix, then stir until just moistened [or use your own prepared stuffing]. Set aside.
• Place chicken breasts in 13"x9" [or 15"x10"] baking dish.
• Mix juice, sugar & butter until well blended.
• Pour over breasts, then top with prepared stuffing.
• Bake 30 minutes or until chicken is cooked through [170 degrees F].

BEV'S ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a small bowl mix together the orange juice, onion soup mix, soy sauce, and garlic powder. Set aside.
• Rinse the chicken and pat dry. Place the chicken into a 9x13 glass baking dish.
• Pour the orange juice mixture over the chicken.
• Bake uncovered for 1 hour and 30 minutes, basting every half hour.
• If using boneless chicken reduce baking time to 1 hour.

BEV'S SWEET & SPICY ORANGE CHICKEN - SUGAR FREE

Steps:

• 1. * Bev's Tips: Have ALL the ingredients and prep of veggies ready before starting to cook! The cooking of most ingredients will be done in BATCHES before proceeding with each following step! Looks like a long list of steps, but each one goes QUICKLY!
• 2. Prepare the orange sauce in a small bowl; set aside.
• 3. Season the chicken strips with salt & fresh pepper. Sprinkle the chicken strips with a light dredging of flour.
• 4. Pour approximately 2 teaspoons of oil in the center of a large non-stick skillet. Heat on MED-HI until oil becomes HOT.
• 5. Working in at least 3 batches (so as NOT to overcrowd the skillet and create steamed chicken), briefly stir-fry the 1st batch of chicken in a hot, undisturbed skillet for a minute or so, to attain a nice golden brown crust. Turn chicken and repeat on the second side. Brown chicken on both sides to achieve a lightly golden crust, WITHOUT cooking the chicken through. Remove the browned chicken to a platter.
• 6. Repeat by adding an additional small amount of oil to the skillet, letting it become HOT, and proceed browning the 2nd batch, and removing to platter. Repeat for the 3rd batch of chicken. Set platter of chicken aside. The veggies can now be prepared.
• 7. Add approximately 1 Tablespoon of oil to the same skillet, heat on MED-HI until oil becomes HOT. Add onions and bell peppers. Stir-fry for a brief time before adding the snow peas and chestnuts. Cook the veggies only until slightly tender and a 'bite' is left to them. Remove veggies to another platter or bowl, and set aside.
• 8. Add browned chicken back to the same skillet that's been heated until HOT, pouring about half of the orange sauce over it; reserve the rest for later. Quickly stir-fry the chicken and sauce until it caramelizes slightly, being careful not to over-cook! Remove caramelized chicken to the platter and set aside.
• 9. Dissolve bouillon cube in hot water or broth; add the cornstarch and mix to completely incorporate. Pour bouillon mixture in with the remaining orange sauce; mix thoroughly.
• 10. Add the remaining orange sauce with bouillon mixture to the same skillet and cook on MED-HI, stirring constantly until sauce becomes slightly thickened. Combine ALL the ingredients (chicken & veggies) to the thickened sauce and cook only until the dish is heated through.
• 11. Garnish with chopped scallions or green onions. Enjoy over a bed of rice or noodles!!!