Orange Chicken Burrito Recipes

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.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

EASY ORANGE CHICKEN CASSEROLE

Steps:

• Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
• Next, prep veggies by dicing the yellow onion and chopping broccoli into chunks. Sprinkle veggies in to casserole dish.
• Prep chicken breast by cutting it into small pieces and then placing on top of the vegetables.
• Add germinated brown rice into the casserole dish and set aside.
• In a medium size bowl, mix together all ingredients for the sauce.
• Add sauce mixture to the casserole dish and use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
• Cover with tin foil and bake for 30 minutes.
• Then, remove and stir. It will still be a little soupy, but don't worry this is how it's suppose to be! Place back in oven for 30 minutes, covered.
• When casserole is done, take out and let sit for 10 minutes before serving.

ORANGE CHICKEN BURRITO

Steps:

• For the orange sauce: Combine the vinegar, garlic, ginger, sugar, salt, chiles and oranges in a medium saucepan. Bring to a simmer, then reduce by half, 15 to 20 minutes. Strain, then add back to the saucepan.
• Meanwhile, add 2 ounces warm water to the cornstarch in a mixing bowl and combine to make a slurry. Whisk the slurry into the sauce. Bring to a boil to thicken the sauce. Turn off the heat and set aside.
• For the chicken: Add the oil to heavy-bottomed pot or Dutch oven, then place over medium heat. Clip a deep-frying thermometer to the side of the pot and bring the temperature of the oil up to 375 degrees F.
• Combine the cornstarch, rice flour and 1 cup water in a bowl and whisk to form a batter. Add the chicken to the batter, then scoop half out using a spider or slotted spoon and add the chicken to the oil. Fry until crispy, 5 to 7 minutes. Remove the chicken to a bowl and add a few spoonfuls of orange sauce (you can add more to taste but start out conservatively). Toss to coat. Fry and sauce the remaining chicken in the same manner and set aside.
• For the rice: Preheat the oven to 325 degrees F.
• Bring 1 1/2 cups water up to a boil in a teakettle or saucepan. Place the rice in a strainer and run under cold water until the water runs clear, about 45 seconds. Set aside.
• Melt 1 tablespoon butter in a medium ovenproof saucepan over low heat. Add the rinsed rice and salt and stir to coat. When the water has come to a boil, carefully pour it over the rice and bring to a simmer, stirring constantly. Cover the saucepan and transfer to the oven for 20 minutes. Remove the rice from the oven and allow to cool.
• Melt the remaining stick of butter in a large cast-iron pan until foamy, then add the rice to brown on one side, about 5 minutes. Add a few shakes of sesame oil and soy sauce, then half of the sugar snap peas, half of the carrots and half of the cabbage. Whisk the eggs in a bowl, then scramble into the rice. Continue cooking until well-combined and slightly crispy. Combine the remaining vegetables into a slaw in a bowl and keep cool.
• To serve: Warm the tortillas in the oven or on the stovetop until pliable. Spread a generous amount of mayonnaise on each tortilla, then add some fried rice, a handful of slaw and some crispy chicken. Drizzle with extra orange sauce. Roll and serve.

ORANGE CHICKEN

Steps:

• For the chicken: Combine the chicken and salt in a bowl and massage the salt into the chicken. Cover with plastic and let sit at room temperature for 30 minutes or in the refrigerator for up to 1 hour.
• To make the sauce: In a medium saucepan over medium heat, whisk together the orange juice, apricot jam, chile sauce, rice vinegar and salt. Bring to a boil. In a small bowl, whisk the cornstarch with a few spoonfuls of the hot mixture to make a slurry. Add the slurry back to the saucepan and whisk to combine. Continue cooking until the sauce is thickened and syrupy; this should only take about 30 seconds of boiling. Remove from the heat and reserve in the pan.
• To finish: Heat the oil in a large, heavy-bottomed pot over medium heat to 375 degrees F.
• To make the batter: Add 3 tablespoons tempura flour to a medium bowl. Add the chicken pieces and toss to coat. In a separate large bowl, add the remaining tempura flour and whisk in 1 1/4 cups very cold water. (The batter should still have a few lumps.) Add the dredged chicken to the batter mixture and toss to coat.
• When the oil reaches 375 degrees, fry the chicken pieces in batches, turning frequently, until the chicken is golden brown, 3 minutes total. Remove to a wire rack set over a baking sheet to drain of excess oil. Allow the oil to return to temperature before adding another batch.
• When ready to serve, warm the sauce in the pan, then toss in the fried chicken pieces. Transfer to a serving bowl and garnish with the scallions. Serve with rice.