Crispy Chicken A Lorange And Brown Rice Recipes

CHOCOLATE AND ORANGE BROWN RICE TREATS

Steps:

• Lightly grease an 8-inch square baking dish with coconut oil. Line the baking dish with one strip of parchment paper and set aside.
• To a large bowl, add the rice cereal. In a small saucepan over medium heat, bring the maple syrup to a simmer. Whisk in the almond butter, orange zest and salt until smooth. Remove from the heat and pour the mixture over the cereal. Using a rubber spatula, toss well to coat. When cool to the touch, stir in the chocolate chips. Pour into the prepared baking dish and refrigerate until set, about 1 hour. Cut into bars and serve.

ORANGE CHICKEN

Steps:

• In a small bowl, add eggs and beat together with a whisk.
• In a medium bowl add flour, salt, ground white pepper, onion powder, cumin, and chili powder. Whisk together to combine.
• Take each piece of chicken and dip it in egg mixture, then dip in flour mixture to coat all sides of the chicken pieces. Set coated chicken on a plate until ready to put in the skillet.
• In a large skillet over medium heat add sesame oil. Once oil is hot and shimmering, add coated chicken to the skillet, one piece at a time.
• Once all chicken is added to the skillet and has browned on the bottom, individually turn each piece of chicken over and allow it to cook and brown on the other side. Once chicken is done cooking and browned on both sides remove to a paper towel lined plate.

YUMMY ORANGE CHICKEN AND RICE

Steps:

• In a small sauce pan add in: marmalade, orange juice and water. Simmer until blended and reduced about 50%. It should be like syrup.
• Add chicken, orange slices and peas until all are hot.
• Serve over rice. If desired, sprinkle with slivered almonds.

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CRISPY CHICKEN A L'ORANGE AND BROWN RICE

Steps:

• Preheat oven to 375 degrees.
• Cook rice according to package and toss with the butter and chopped raw carrots. Spread the rice mixture in a large casserole dish sprayed with non-stick cooking spray.
• Sprinkle the orange juice over the rice and than place all the chicken pieces in a single layer over the rice and season with salt and pepper.
• Spread a layer of orange marmalade on the chicken and scatter the rest over the rice.
• Sprinkle the soy and honey over the chicken and rice.
• With the back of a wooden spoon, poke a few wholes in the rice to allow the juices from all the ingredients to get into the rice.
• Bake uncovered for 50 minutes and once browned, cover loosely with foil and let cook another 10 minutes until the chicken is cooked through and the rice is brown, bubbling and a little crusty on the edges.
• Enjoy!

VEGAN ORANGE TOFU

Steps:

• Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
• Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
• Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
• In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
• Add the tofu chunks into the marinade and combine with a spoon.
• Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
• Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
• Heat a large skillet or medium saucepan over medium-high heat.
• Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
• Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
• Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
• Toss the crispy hot tofu in the sauce until coated.
• Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
• Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.

BAKED ORANGE CHICKEN POPPERS (OVEN OR AIR FRYER)

Steps:

• Trim any fat from the chicken thighs and cut them into 1-inch pieces.
• Add the flour and salt to a sealable plastic bag.Add the chicken to the bag, press out any air then seal the bag shut. Shake the bag until the chicken pieces are coated on all sides.
• In a shallow dish, whisk together the eggs. Add the breadcrumbs to a second shallow dish.
• Remove each piece of chicken from the bag and shake off any excess flour. Dip the chicken in the eggs, shake off any excess, then dip it in the breadcrumbs, pressing to coat the chicken on all sides. Repeat the coating process with all of the chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it generously with cooking spray, then arrange the chicken nuggets in a single layer.
• Coat the chicken with cooking spray then bake them for 10 minutes. Flip the chicken nuggets once, then continue baking until cooked through and crispy, an additional 7 to 10 minutes.
• Preheat the air fryer to 400°F. Arrange a portion of the chicken nuggets in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken nuggets.
• Add the olive oil and sesame oil to a small saucepan set over medium-low heat.
• Add the garlic and cook, stirring frequently, until golden brown and fragrant, about 2 minutes.
• Whisk in the orange marmalade, soy sauce, rice wine vinegar and orange juice.
• In a small bowl, whisk together the cornstarch with 1 tablespoon water.
• Increase the heat to medium-high and whisk in the cornstarch mixture. Bring the mixture to a boil until it thickens slightly, about 3 minutes. Transfer it to a serving bowl.
• Serve the chicken with the sauce for dipping or toss the chicken in the sauce to coat.