Orange And Ginger Chicken Recipes

EASY ONE PAN ORANGE GINGER CHICKEN

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over medium-high heat and add the olive oil.
• Pat the chicken drumsticks dry with paper towels and season with salt and pepper.
• Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown. No need to worry about cooking the chicken through at this point - just get a good golden crust on it!
• In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended.
• When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
• Place the pan in the pre-heated oven and bake for about 25 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Baste the chicken with the sauce once during the baking process, if desired.
• Serve with orange slices, a sprinkling of sesame seeds, and fresh parsley, if desired.

ASIAN ORANGE CHICKEN

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.

ORANGE GINGER CHICKEN

Steps:

• In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
• Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
• Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners.
• Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
• The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
• Stir the refrigerated orange-ginger sauce and drizzle or brush it on the chicken before serving.

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

SPICY ORANGE-GINGER CHICKEN RECIPE

Steps:

• In a glass bowl, whisk orange juice, orange zest, soy sauce, ginger, garlic, 1-tablespoon olive oil, Sriracha sauce, rice vinegar, brown sugar, and black pepper.
• Place the chicken in a ziplock bag and pour 1/3 of the mixture in the bag. Seal the bag and place it in the fridge. Let it marinade for an hour.
• Heat 1-tablespoon olive oil on a large non-stick skillet over high heat. Remove chicken from the bag and discard the marinade.
• Add chicken, in 2 batches, and cook each batch for 6-7 minutes. Place the cooked chicken on a clean plate. Set aside.
• Pour the rest of the marinade into the now-empty skillet and cook until boiling over medium high heat.
• In the mean time, whisk together the cornstarch and water in a small bowl. It will be like a white paste. Whisk it into the marinade and let it boil for a minute.
• Return chicken into the skillet and cook for 5 minutes or until chicken registers 160 F when a thermometer is inserted in some of the pieces of chicken.
• Serve it immediately over rice. Sprinkle it with scallions and black sesame seeds.

ORANGE AND GINGER CHICKEN WINGS

Steps:

• In a large plastic freezer bag, combine orange juice, lemon, hoisin sauce, oil, sugar, ginger, garlic, and hot sauce.
• Seal bag and shake to mix.
• Add the chicken wings, and refrigerate to marinade overnight.
• Spread the wings evenly on a foil-lined baking sheet.
• Drizzle desired amount of marinade over wings, and bake in a preheated 400 degrees Farenheit oven for 45 minutes, or until browned.
• Serve with sliced green onions scattered on top.

ORANGE SESAME CHICKEN

Steps:

• Place VH® Orange Ginger Stir-Fry Sauce in large shallow bowl. In separate bowl, combine breadcrumbs, sesame seeds and mustard powder.
• Heat oil in large non-stick skillet set over medium heat.
• Working with one breast at a time, dip chicken into VH® Orange Ginger Stir-Fry Sauce, coating well. Coat well with breadcrumbs.
• Add chicken to skillet. Cook, turning once, until browned and cooked through, about 12 minutes.

ORANGE GINGER CHICKEN

Steps:

• Mix teriyaki glaze, orange juice and gingerroot; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
• Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .

GINGER ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken breast in a single layer, top side up, in a baking dish.
• In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
• Pour over the Chicken.
• Bake for 35 minutes.
• Remove chicken from pan.
• Combine cornstarch with the Splenda and 1/2 cup of water.
• Stir until smooth and then stir into pan juices.
• Put chicken back in pan, top side down in the sauce.
• Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
• Garnish with orange slices and parsley.

CHICKEN WITH ORANGE-GINGER SAUCE

Steps:

• Pour orange juice into a glass measuring cup. Remove 2 tablespoons to a small bowl. Add arrowroot or cornstarch to bowl and whisk until smooth. Set aside.
• In a medium saucepan over medium-high heat, heat 1 tablespoon olive oil. Add scallions, ginger, garlic, and hot pepper sauce; cook, stirring frequently, until scallions are tender, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Boil until reduced to 1 cup, about 5 minutes. Whisk in arrowroot mixture; boil for 1 minute. Remove from heat and set aside.
• Sprinkle chicken pieces with salt and pepper. In a large skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add chicken and cook (in batches, if necessary) until browned and cooked through, 2-3 minutes per side. Transfer chicken to a platter and cover to keep warm. Add sauce to skillet and increase heat to medium-high. Bring to a boil, stirring to scrape up any brown bits. Return chicken to skillet, turning to coat with sauce; heat for 1 minute. Place on platter, garnish with almonds, and serve.

ORANGE GINGER CHICKEN THIGHS

Steps:

• In a bowl, whisk together condensed cream of chicken soup, orange zest and juice, soy sauce, rice vinegar, ginger, minced garlic cloves, brown sugar, and Sriracha until well blended.
• Pour marinade into a resealable bag. Add chicken thighs and seal. Marinate the chicken thighs for at least 2 hours and up to 2 days to get the best flavour.
• If cooking in the oven, preheat oven to 400F.
• Arrange marinated and glazed chicken thighs spaced apart on a foil lined baking sheet. Cook in a high heat of 400F oven until golden and crisp, about 20 minutes, basting once with marinade.
• For grilling on the bbq, cook on one side until golden and crisp, then do the same with the other side.

ORANGE AND GINGER CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.