Orange And Soy Chicken Recipes

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

ORANGE SOY ASIAN CHICKEN

Steps:

• Heat oven to 450°F. Season chicken with salt and pepper on both sides. Place chicken, skin side up, on broiler pan. Bake 25 minutes.
• Meanwhile, in 1-quart saucepan, heat tamari sauce, sugar, vinegar and peel to boiling, stirring to dissolve sugar. Reduce heat to simmer. Beat in orange juice and cornstarch with whisk until well blended. Continue cooking until mixture thickens to glaze-like consistency. Remove from heat.
• After chicken has baked 25 minutes, set oven control to broil. Broil 5 minutes longer to crisp skin on chicken (leave oven door partially open to monitor broiling closely. If chicken begins to crisp sooner than 5 minutes, remove from oven.)
• Pour sauce over chicken. Sprinkle with sesame seed; garnish with green onions.

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 CHICKEN STIR FRY

Steps:

• Season chicken strips with salt and pepper. Heat vegetable oil in medium-sized skillet set over medium heat.
• Add chicken to skillet and cook until golden-brown, approximately 5-8 minutes.
• Add garlic and vegetables to pan, and cook until vegetables are tender. Add orange ginger sauce and stir until heated through. Remove from pan and serve over warm rice.

ORANGE, HONEY AND SOY CHICKEN

Steps:

• Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

ORANGE GLAZED CHICKEN THIGHS

Steps:

• Preheat your oven to 425 degrees. Spray a 9x13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
• In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
• Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
• Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
• Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.

SLOW COOKER ORANGE CHICKEN

Steps:

• Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
• Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
• To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
• To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.
• Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.
• Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
• Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.

EASY ORANGE CHICKEN WITH ORANGE MARMALADE

Steps:

• In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes. Heat the oil in a large skillet or wok over medium-high. In a ziplock bag, toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.

ORANGE AND SOY CHICKEN

Steps:

• In a resealable ziploc storage or freezer bag add chicken, orange soda and soy sauce, blend well. Place in refrigerator and turn occasionally. Marinate several hours or overnight. When ready to bake, pour chicken and sauce in a 13x9x2 baking pan. Bake 350' 1 1/2 hours.