ORANGE DIJON CHICKEN
A bright citrusy chicken dinner with a delectable orange dijon sauce.
Provided by Lisa Lotts
Categories Main Course
Time 40m
Number Of Ingredients 22
Steps:
- Use a citrus juicer to juice the Cara Cara and Navel Oranges until you have one cup of fresh juice. (I don't use the Blood Orange for the juice because it changes the bright color of the juice). You can strain the juice through a mesh strainer if you want pure juice without the pulp.
- Use a very sharp knife to trim the top and bottom of the oranges and give them a flat base to rest on while you cut away the rest of the skin. Cut away the rind of the orange by slicing from the top, following the natural curve of the fruit to remove the peel and white pith so that the fruit is exposed.
- Continue in this fashion until all of the peel has been removed.
- To supreme the orange, use a sharp knife and carefully slice next to the membrane of one segment of the orange and follow to the next, to loosen and remove them, so there's no pith or peel attached to the fruit. Continue until the fruit has been supremed. Transfer the orange segments to a bowl and set aside.
- Slice the leeks in half lengthwise, then cut into 1/2" pieces, crosswise. Transfer leeks to a large bowl filled with cool water and swish vigorously to loosen any dirt or debris trapped between the layers.
- Lift the leeks out of the water and transfer to a salad spinner. Spin dry and set aside.
- In a shallow bowl or pan combine the flour, salt, pepper and cayenne. Whisk to combine.
- Pat the chicken dry with paper towels and dip them into the flour mixture to coat them completely.
- Add olive oil to the skillet and heat over medium-high heat. When the oil is hot, add the chicken and cook for about 4-5 minutes before flipping the chicken with a pair of tongs. Continue to cook for 3-4 minutes, then transfer the chicken to a rimmed baking sheet.
- Turn the heat down to medium and add butter to the skillet. Stir the leeks into the butter to coat. Cover the skillet with the lid and cook for 4-6 minutes, stirring occasionally until the leeks are softened and translucent.
- Stir in the mustard, honey, thyme, broth, orange juice and vermouth, and turn up the heat to bring the sauce to a boil.
- Transfer the chicken to the pan and nestle them down into the sauce. Cover and cook for 5-8 more minutes until the chicken is cooked through.
- If you want to thicken the sauce, mix the cornstarch and water together to form a slurry and stir into the sauce. Let it come to a boil and cook for one minute. The sauce will thicken.
- Stir in the segmented oranges to warm them through.
- To serve, spoon the cooked orzo or egg noodles onto a plate. Top with a chicken breast and spoon the orange dijon sauce over the top.
Nutrition Facts : Calories 413 kcal, Carbohydrate 50 g, Protein 30 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 850 mg, Fiber 7 g, Sugar 25 g, ServingSize 1 serving
ORANGE CHICKEN
Steps:
- For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
- For the broccoli: Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
- For the chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
- To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
- In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
- Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the scallions and white pepper and cook for an additional minute. Serve immediately.
ORANGE-DIJON GARLIC CHICKEN
This is really simple but really full of flavor! We cook it on the grill but I'm sure you can either cook stovetop or in the oven.
Provided by jovigirl
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients, season with salt and pepper.
- Add chicken breasts.
- Refrigerate for 1 hour.
- Remove chicken from marinade and grill on a hot grill until cooked through.
Nutrition Facts : Calories 396.4, Fat 27.2, SaturatedFat 5.7, Cholesterol 92.8, Sodium 259.6, Carbohydrate 6.2, Fiber 0.3, Sugar 3.7, Protein 30.9
More about "orangedijongarlicchicken recipes"
CRISPY ORANGE CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
THE EASIEST AND MOST DELICIOUS ORANGE CHICKEN RECIPE - JULIE'S …
From julieseatsandtreats.com
5/5 (5)Total Time 30 minsCategory DinnerPublished May 16, 2024
BEST ORANGE CHICKEN RECIPE - BETTER THAN PANDA EXPRESS
From norecipes.com
3-INGREDIENT ORANGE CHICKEN - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CRISPY ORANGE CHICKEN - KHIN'S KITCHEN
From khinskitchen.com
20 MINUTE CRISPY ORANGE GARLIC CHICKEN. - HALF BAKED …
From halfbakedharvest.com
ORANGE GINGER CHICKEN - A PERFECT DINNER | GIANGI'S …
From giangiskitchen.com
15 EASY CHICKEN CROCKPOT RECIPES EVERY BUSY FAMILY NEEDS ON …
From packedforlife.com
THE BEST ORANGE CHICKEN RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
PIONEER WOMAN ORANGE CHICKEN - THE PIONEER KITCHEN
From thepioneerkitchen.com
BAKED ORANGE CHICKEN - JUST A TASTE
From justataste.com
ORANGE CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
ORANGE CHICKEN - CORRIE COOKS
From corriecooks.com
ORANGE CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
EASY AND DELICIOUS SLOW COOKER ORANGE CHICKEN - SMOKIN' AND …
From smokinandgrillinwitab.com
ORANGE CHICKEN - ANDY COOKS
From andy-cooks.com
HOMEMADE ORANGE CHICKEN RECIPE + VIDEO - TWO …
From twopurplefigs.com
SKILLET ORANGE CHICKEN RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
25 CLASSIC CHRISTMAS SAUCES AND GRAVIES RECIPE FOR THE HOLIDAYS
From sixstoreys.com
20 CLASSIC CHRISTMAS STUFFING RECIPES YOU’LL LOVE THIS SEASON
From sixstoreys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love