Chicken Breasts And Wings In An Orange Sauce Recipes

Steps:

• Prepare chicken and rinse in cold water, pat dry with paper towels and place in a large bowl.
• In a plastic bag, add flour, salt, black pepper and shake to mix well.
• In a separate bowl, whisk eggs and 2 tablespoons of water until frothy.
• Pour the egg mixture over the the chicken and mix to coat.
• Add chicken to the flour mixture in batches, (chicken breasts) first and shake well to coat, then continue with the wings.
• In a Wok, add canola oil and heat to 375 F (medium-high heat).
• Add coated chicken breast cubes to the hot oil in the Wok and cook until chicken is cooked through, about 2 minutes for each batch, stir frequently.
• When cooked, remove and place in a large bowl.
• Add coated chicken wings in batches to the hot oil in the Wok and cook until wings are cooked through, about 4 - 5 minutes for each batch, stir frequently. When done, add to the chicken breasts in the bowl and keep warm in a 250 F oven.
• Meanwhile, in a large saucepan, add 1 1/2 cups of water, orange juice, lemon jjuice, rice vinegar, and soy sauce. Cook over medium heat for about 3 - 4 minutes, stirring occasionally.
• Stir in brown sugar, orange zest, ginger, garlic, onion and red pepper flakes. Bring to boil.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• Slowly add the tapioca starch mixture to the sauce and cook until sauce thickens slightly, stirring constantly.
• Pour sauce over the cooked chicken and stir to coat well.
• Serve with cooked rice.
• You may also spoon sauce on chicken for each serving if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350°F.
• Place chicken breast halves in a 1 quart baking dish.
• In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
• Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
• Remove chicken to serving dish, cover and keep warm.
• Pour pan juices into a small saucepan.
• In a small bowl, blend cornstarch & water till smooth.
• Add to juices in saucepan and cook over low heat until it starts to thicken.
• Spoon sauce over chicken and serve.

Steps:

• In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Place chicken wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.