ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
SWEET-AND-SOUR ORANGE SAUCE
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 19m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ASIAN ORANGE SAUCE
Make and share this Asian Orange Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan; stir well. Cook over medium heat 6 minutes or until thoroughly heated.
Nutrition Facts : Calories 452.1, Fat 15.1, SaturatedFat 2.3, Cholesterol 4.3, Sodium 2339.2, Carbohydrate 74.1, Fiber 4.9, Sugar 46.4, Protein 5.8
ORANGE SAUCE
I love the orange sauce from my local Chinese take away (usually Chicken with Orange Sauce), so I kindly asked them how they made it! Its so simply to make and has a strong sweet orange taste and is perfect for coating pieces of chicken and other meats or to be used as a sweet dip.
Provided by Silverwolla
Categories Salad Dressings
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
- Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
- Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
- You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.
Nutrition Facts : Calories 88.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 20.7, Fiber 0.5, Sugar 15.3, Protein 1.2
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