Teriyakiorangechickenoverrice Recipes

ORANGE TERIYAKI CHICKEN

Steps:

• In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
• Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
• Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
• Serve with orzo, rice etc.

ORANGE TERIYAKI CHICKEN

Steps:

• Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
• Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
• Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
• Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
• Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
• Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
• Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
• Remove cooked chicken and place on a plate lined with paper towels.
• In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
• Bring sauce to a boil over medium heat stirring occasionally.
• In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
• Pour sauce over chicken, stir to coat and serve over rice.

ORANGE TERIYAKI CHICKEN

Steps:

• Preheat oven to 350F and lightly spray a 3 quart casserole dish.
• Arrange chicken breasts in casserole dish.
• Mix brown sugar and cornstarch.
• Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
• Pour this over the chicken.
• Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
• Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.

TERIYAKI ORANGE CHICKEN OVER RICE

Steps:

• Before starting the chicken portion of the meal I recommend getting your white rice started.
• Next, slice chicken breasts in to bite size pieces. Place chicken pieces in a bowl and add Yoshida's until it covers the chicken- add extra if you like to have leftover sauce to poor on rice. (If using chili peppers, add about 5-8 of these to the marinade now. Leave whole for a milder spice or for a spicier flavor crack in 1/2, either disposing of seeds or adding seeds as well to taste).
• Slice bell pepper in to long strips (stir fry style)- add to marinading chicken.
• Cut orange in 1/2. Slice one 1/2 and then cut the slices in to 1/2's. Remove any seeds. Place orange slices in marinade. Squeeze the other 1/2 of the orange in marinade. Now, grate all around the rind of the leftover 1/2 in to the sauce. Use your nose as a guide- can you smell all of the elements? Now you are ready.
• Heat pan or wok on medium high heat until hot. Add chicken and bell pepper marinade mixture. Cook on medium high until chicken pieces are done (approx. 10 minutes).
• Right about now your rice should be done. Voila- dinners ready!