ORANGE HOISIN CHICKEN
We like this with Plenty of brown rice to catch the extra sauce. Adding the chicken frozen slows down the cooking somewhat, but this is still a relatively quick dish. Found in Not Your Mother's Slow Cooker Cookbook.
Provided by Chef Diva Divine
Categories Chicken Breast
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a zip lock bag, combine the orange juice, honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil. One at a time, put the chicken in the bag, seal, and gently shake to coat with the sauce. Transfer the coated chicken to the slow cooker, then pour the remaing sauce over the chicken.
- Cover and cook on low until the chicken is tender and cooked through 5-6 hours.
- Transfer the chicken to a warm platter. Strain the sauce through a fine mesh strainer into a small saucepan. In a small bowl, stir together the cornstarch and cold water. Bring the sauce to a boil over high heat, add the slurry, and cook, stirring a few times until thickened, 1-2 minutes.
- Pour some of the sauce over the chicken & pass the rest on the side. If desired, sprinkle the sesame seeds over the top.
GLAZED ORANGE-HOISIN CHICKEN
This is a delicious sweet and savory chicken recipe originally created by Diane Rossen Worthington in her book, "The California Cook." It is made in the oven. I like to use thighs and legs but you can use chicken breasts as well...but it's best with the skin on. Allow at least 30 minutes for marinading, 2 hours is best. **** Note that this is not a marinade, but a sauce that you bake the chicken it. Do not throw out all of the delicious sauce!! Use it over the chicken and/or rice as you serve.****
Provided by Pam-I-Am
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients up to marmalade in a large bowl and mix well.
- Wash and pat dry the chicken legs and thighs.
- Preheat oven to 375°F.
- Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
- Baste with juices one or two times during the baking process.
- When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.
Nutrition Facts : Calories 517.5, Fat 30.1, SaturatedFat 8.1, Cholesterol 188.7, Sodium 1209.5, Carbohydrate 16.7, Fiber 0.5, Sugar 13.4, Protein 43.3
HOISIN-GLAZED ROAST CHICKEN
Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
- Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
EASY ORANGE CHICKEN RECIPE BY TASTY
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
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
CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
MANDARIN ORANGE CHICKEN
A pretty and tasty dish that's easy and quick! Serve with rice.
Provided by Tammie Bickar
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
- Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
- Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 27.7 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 1.7 g, Protein 30.8 g, SaturatedFat 5.9 g, Sodium 518.6 mg, Sugar 14.8 g
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