Orange Coconut Chicken Recipes
ORANGE GLAZED CHICKEN THIGHS
These Orange Glazed Chicken Thighs combines orange, soy sauce, ginger, and more to give you a mouth watering dinner.
Provided by Rachel Farnsworth
Categories Main
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 618 kcal, Carbohydrate 29 g, Protein 38 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 687 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
ORANGE/ COCONUT CHICKEN
Make and share this Orange/ Coconut Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 6h15m
Yield 1 dish, 12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly salt chicken and then refrigerate for 30 minutes.
- Drain chicken of any juices that gathered, and combine with other ingredients in slow cooker.
- Cover and cook on low for 6 hours.
- Serve with white rice.
ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
- Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
- After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
- Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.
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- In a shallow bowl or pie plate, lightly beat egg with buttermilk. In second shallow bowl, mix coconut, panko bread crumbs, flour, seasoned salt, and fresh ground pepper.
- Sprinkle salt and pepper over chicken tenderloins. Dip each tenderloin into buttermilk/egg mixture then transfer to dish with coconut mixture and coat well on both sides. Place in single layer on prepared baking sheet. Spray tops of breaded chicken lightly with non-stick cooking spray. Bake for 8 minutes then remove pan from oven and carefully flip pieces over. Return to oven and continue cooking for another 6 to 8 minutes or till golden brown and cooked through.
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- Mix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes.
- In a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.
- In a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately.
EASY VEGAN ORANGE CHICKEN - ENTREES - ZARDYPLANTS
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Estimated Reading Time 7 mins
- IF BAKING: Heat your oven to 425 degrees Fahrenheit (or 218 degrees Celsius). Cube your tofu and spread the cubes in a single layer on a lined baking tray. Bake for a total of 25 minutes, flipping the tofu halfway.
- IF AIRFRYING: Add your tofu to your airfryer basket and cook at 400 degrees Fahrenheit (or 205 degrees Celsius) for 15 minutes, shaking the basket every 5 minutes to get an even crisp.
- While the tofu is cooking, add the ginger and the garlic to a medium or large sauce pan and saute it over medium high heat with a tablespoon or two of water for about 1-2 minutes.
- Mix the tamari, orange juice, coconut sugar, chili flakes if using, and rice vinegar into the pot and stir well to dissolve the sugar. Heat for a few minutes.
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Estimated Reading Time 5 mins
- Pour 3/4 of the marinade over the chicken making sure all parts are covered. Mix the remaining 1/4 with honey and set aside.
- Leave the chicken drumsticks to marinate for one hour or more. It's better to marinate overnight however take the chicken out of the fridge 20 - 30 minutes to reach room temperature before baking in the oven.
CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE ...
From sallysbakingaddiction.com
Estimated Reading Time 6 mins
- If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – cut in half lengthwise.
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
30 MINUTE ORANGE BASIL CHICKEN WITH COCONUT RICE | DISHING ...
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Estimated Reading Time 4 mins
- Begin by preparing rice according to package instructions. Cooking times will vary, but the idea is to cook the rice in 1 cup lite coconut milk and 1 1/2 cups water. Season rice with 1/2 tsp sea salt. While the rice cooks, heat sesame oil in a large skillet over medium-HIGH heat.
- In a large bowl, whisk together the following ingredients: orange marmalade, garlic, rice wine vinegar, honey, ginger and fresh orange juice. Add chicken and toss in marinade until fully coated.
- Pour chicken onto heat skillet and saute for ~4-5 minutes, until browned. Toss in snap peas, reduce heat to medium and cook for another 6-8 minutes, until chicken is cooked through and sauce reduces. During the final 1-2 minutes, add fresh basil and and toss to combine. The basil should quickly begin to wilt.
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Estimated Reading Time 6 mins
- Place the shredded coconut in a shallow dish, and place all three dishes close. Sprinkle the Chicken tenders with the garlic salt and pepper.
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Estimated Reading Time 4 mins
- Dice the chicken into 1/2 inch pieces and place in a bowl. Add in the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder to coat the chicken.
- In a deep frying pan, bring the oil to medium-high heat. Fry the chicken until golden brown. Takes about 2-3 minutes.
- Meanwhile, whisk all the sauce ingredients and a bowl. Transfer to a hot skillet or frying pan and cook on low-heat, simmering until the sauce thickens up.
- Transfer the fried chicken to the sauce and mix to coat well. Let the sauce and chicken simmer together for 1-2 minutes and then remove from heat.
KETO ORANGE CHICKEN RECIPE | THE COCONUT MAMA
From thecoconutmama.com
- First, add all of the ingredients for the sauce to a saucepan and set aside until you have started to deep fry the chicken.
- To make the battered chicken, take your chicken breasts or chicken thighs and cut them into 1-inch pieces, and place them in a large mixing bowl.
- Preheat your deep fryer or heavy bottom pot filled with oil to 350° F. Line a plate with paper towel. I used coconut oil to deep fry my chicken.
- To make the batter, add coconut flour and a dash of salt to one bowl. Add eggs to another bowl and whisk to combine the eggs.
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- Cut the chicken into cubes **. In a big Ziploc bag or medium bowl, marinate the chicken with coconut amino, an egg, and salt *. Make sure the chicken is completely coated.
- While the chicken is marinating, in a shallow dish, whisk together almond flour and arrowroot starch.
- In a small bowl, whisk together orange juice, arrowroot flour, coconut amino, rice vinegar, sesame oil, red pepper flakes, and water. Set aside.
- In a frying pan, heat up 2 - 3 tbsp avocado oil until shimmering (about 1 minute), Dip chicken cubes in the breading then add in the hot oil. Make sure not to crowd the chicken. Cook about 3 minutes each side **until crispy and golden brown on all sides, and cooked through.
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Estimated Reading Time 8 mins
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper (or grease it).
- In a food processor, blend the plantain chips into tiny crumbles, similar to bread crumbs. Set aside.
- Set up your breading station. Set out three bowls, and in the first bowl add cassava flour and salt. In the second, add coconut milk, orange juice, and maple syrup. In the third, plantain chip crumbs and coconut flakes.
- First, coat each piece of chicken with the flour mixture, shake off the excess, then dip it into the coconut milk (gently shaking off any extra), then dip it into the plantain/coconut mixture coating the entire piece and pressing the chicken down so the mixture sticks. Shake off the extra coconut mixture and then transfer the chicken to the baking sheet. *The reason for shaking off the excess ingredients is to make sure the breading doesn't fall off later.
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- Beat the eggs with the milk in a small bowl. In another bowl combine the Whey Protein Isolate and the salt.
- Once the skillet is hot, dip the chicken pieces one by one into the egg mixture then into the Whey mixture. Immediately drop into the oil and fry 3-4 minutes per side until golden brown – fry in batches making sure to not overcrowd the skillet. Once the chicken is fried transfer to a paper towel-lined plate to absorb the excess oil.
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