Sweet Orange Chicken Ii Recipes

SWEET ORANGE CHICKEN

Steps:

• Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

SWEET ORANGE CHICKEN

Steps:

• Crack the eggs and put them into a medium bowl.
• Sprinkle some salt and whisk them.
• Cut the chicken breast into medium pieces.
• Coat the chicken pieces with the whisked egg.
• In another medium bowl, put the flour and some sea salt and mix them with a fork.
• Put the chicken pieces coated with eggs into the flour bowl.
• Mix them, until the chicken pieces coat with flour.
• In a frying pan, heat the vegetable oil.
• Fry the chicken pieces until light golden brown.
• In a skillet, heat 1 tablespoon of oil and cook the chili flakes for less than 1 minute.
• Add the soy sauce and the water and boil that mixture.
• Add the brown sugar, the ginger powder, and the orange zest. Mix them together.
• Add the vinegar.
• Dilute the corn starch in 2-3 tablespoons of water and add it in the sauce.
• Mix it until the sauce becomes thicker.
• Add the chicken pieces in the sauce and let them cook together.
• Serve the chicken warm, with a rice side.
• If you want, sprinkle some black sesame on it.

SWEET ORANGE CHICKEN DRUMSTICKS

Steps:

• Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
• Preheat oven to 400 degrees F.
• Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
• Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

SWEET ORANGE CHICKEN II

Steps:

• Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
• Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.

SWEET ORANGE CHICKEN II

Steps:

• Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
• Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

SWEET ORANGE BAKED CHICKEN

Steps:

• Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
• Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
• In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
• Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat reserved marmalade mixture over medium heat and pour evenly over chicken.

SWEET ORANGE CHICKEN II

Steps:

• Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
• Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.

SWEET ORANGE CHICKEN II

Steps:

• Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
• Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.