Bohemian Orange Chicken Recipes

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EASY ORANGE CHICKEN RECIPE BY TASTY



Easy Orange Chicken Recipe by Tasty image

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

3 boneless, skinless chicken breasts, cubed
¼ cup soy sauce
2 tablespoons orange juice
¼ cup cornstarch
2 tablespoons oil
¾ cup orange juice
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch

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

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.

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

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