Chicken With Kiwi In Orange Sauce Recipes

Steps:

• In large saucepan bring chicken broth to boil.
• Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top.
• Add celery & leek & simmer another 10 minutes.
• Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.].
• Arrange kiwifruit in fan-shaped pattern on serving dish.
• Zest half of orange & sprinkle over kiwifruit.
• Juice orange & lemon into small bowl.
• Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes.
• Add orange & lemon juices, stirring until incorporated.
• Boil until sauce is recuded to about 2 tablespoons.
• Stir in salt & cayenne pepper.
• Slice ckicken into thin strips, & place on top of kiwifruit.
• Top with sauce & serve.

Steps:

• Pound chicken to 1/4 inch thickness.
• In a small bowl, place egg, water, salt (optional) and pepper, stir to mix well.
• Place coconut in shallow dish.
• Dip chicken first in egg mixture, then in coconut, pressing to coat well.
• Place oil and butter in nonstick frying pan. Cook chicken about 10 minutes or until brown and juices run clear.
• Sauce:.
• Place cornstarch in a small dish. Add orange juice and stir to mix well.
• Place marmalade in small saucepan. Stir in orange juice mixture and cook over low heat and cook over low heat, stirring to thicken but do not boil.
• Spoon over chicken, top with kiwi slices (optional).

Steps:

• In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.

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:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Steps:

• Heat broiler.
• Mix 2 Tbsp. mustard and butter until blended. Place chicken on rack of broiler pan sprayed with cooking spray. Broil, 6 inches from heat, 8 to 10 min. or until done (165ºF), turning and brushing frequently with mustard mixture.
• Meanwhile, bring orange juice and remaining mustard to boil in small saucepan; remove from heat. Stir in kiwi. Serve chicken with sauce.