Orange Ginger Chicken A Flavorful Chicken Dish Recipes

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ORANGE GINGER CHICKEN



Orange Ginger Chicken image

This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

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.

Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.

ORANGE-GINGER CHICKEN AND VEGGIES



Orange-Ginger Chicken and Veggies image

This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crunchy cashews add extra pizzazz. "The recipe was an experiment," shares Nancy Johnson of Turah, Montana. "We love Asian food, and this dish filled the bill nicely."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 medium navel orange
4 teaspoons cornstarch
1 teaspoon grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon canola oil
2 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
3 cups hot cooked rice

Steps:

  • Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

Nutrition Facts : Calories 467 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 853mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges

ORANGE SPICED CHICKEN



Orange Spiced Chicken image

Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!

Provided by Amanda

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 7

½ cup soy sauce
¼ cup orange juice
2 tablespoons sugar
1 clove garlic, minced
½ teaspoon ground ginger
2 tablespoons raisins
4 (8 ounce) skinless, boneless chicken breast halves

Steps:

  • To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
  • Bake in the preheated oven for 45 minutes, basting often.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 13.7 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 0.4 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 1952.3 mg, Sugar 8.1 g

ORANGE AND GINGER CHICKEN



Orange and Ginger Chicken image

Provided by Jeanne Silvestri

Categories     Chicken     Citrus     Ginger     Poultry     Sauté     Quick & Easy     Spring     Bon Appétit     Florida

Yield Serves 4

Number Of Ingredients 10

4 boneless chicken breast halves with skin
All purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
4 teaspoons minced peeled fresh ginger
2 tablespoons brown sugar
1 teaspoon dry mustard
2 cups orange juice
2 teaspoons grated orange peel
3/4 cup thinly sliced green onions

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.

ORANGE GINGER CHICKEN



Orange Ginger Chicken image

A zesty citrus marinade pumps up the flavor of this chicken and rice skillet. A flavorful Asian cuisine dinner made ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/2 cup teriyaki baste and glaze (from 12-ounce bottle)
1/3 cup orange juice
1 teaspoon finely chopped gingerroot
1 tablespoon vegetable oil
1 pound cut-up boneless chicken breast for stir-fry
1 cup snow (Chinese) pea pods
1 medium yellow bell pepper, cut into 1/4-inch strips
7 cups hot cooked rice
Crushed red pepper, if desired

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 .

Nutrition Facts : Calories 415, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg

ORANGE GINGER CHICKEN AND VEGGIES



Orange Ginger Chicken and Veggies image

Here is a refreshing way to use leftover poultry adapted from Light and Tasty magazine. Serve over rice with a salad and you have a nice meal.

Provided by WiGal

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 cup reduced-sodium chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons chili sauce
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce (optional)
1 tablespoon canola oil
2 cups broccoli florets
1 medium red pepper, julienned
1 medium yellow pepper, julienned
1/2 cup carrot, shredded
1/4 cup onion, chopped
1 lb cooked boneless skinless chicken breast, cut into 1-inch pieces
1 (11 ounce) can mandarin orange segments, drained
1/3 cup cashews

Steps:

  • In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside.
  • Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion; stir fry for 6 minutes or until the vegetables are crisp tender.
  • Add the broth mixture and cooked poultry to the skillet.
  • Bring to a boil; cook and stir for 3 minutes or until thickened.
  • Remove from the heat; stir in the mandarin segments and cashews.
  • Serve over rice.

ORANGE GINGER CHICKEN-A FLAVORFUL CHICKEN DISH.



Orange Ginger Chicken-A Flavorful Chicken Dish. image

Yield serves 4

Number Of Ingredients 6

1/2 cup orange juice
1/2 cup soy sauce
1 teaspoon grated orange zest (peel)
1 teaspoon ground ginger
1/2 teaspoon onion powder
One 3 1/2 pound frying chicken, quartered

Steps:

  • Combine the orange juice, soy sauce, orange zest, ginger, and onion powder in a large plastic storage bag. Add the chicken, squeeze out excess air, seal tightly, and massage to coat the chicken all over. Marinate in the refrigerator for at least 2 hours and up to overnight. Preheat a broiler or set up a grill. Remove the chicken from the marinade and broil or grill for about 15 minutes a side, until the chicken reaches an internal temperature of 170 degrees and the juices run clear when pricked with a fork.

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