Cinnamon Orange Chicken Recipes

Steps:

• 1. Flatten breasts to 1/4-inch thickness and sprinkle with the salt and pepper. Spray a large skillet that the chicken will fit in and spray the pan with non stick cooking oil. Place over medium heat.
• 2. Add chicken and cook 4 to 5 minutes until golden and no more pink.Add remaining ingredients cook 4 to 5 minutes to heat through. Serve sauce over chicken and rice. check out my "seasoned rice mix / pat duran"

Steps:

• Flatten breasts to 1/4" thickness and sprinkle with salt and pepper.
• Spray a pan large enough to hold chicken with cooking spray.
• Heat pan over medium heat until hot.
• Add chicken; cook 3-4 minutes or until done.
• Add remaining ingredients; cook 3-4 minutes or until heated through.
• Serve sauce over chicken.

Steps:

• Heat butter in a large skillet, and brown chicken.
• Remove chicken to the crockpot as they brown.
• Combine all other ingredients, EXCEPT flour, in skillet.
• Mix well and pour over chicken.
• Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender.
• Remove one cup of sauce from pot and combine with flour, mixing well.
• Return flour mixture to the pot.
• Turn pot on HIGH and cook and additional 30 minutes.

Steps:

• Place chicken into slow cooker.
• Combine all other ingredients, except flour, mix well and pour over chicken.
• Cover and cook on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well.
• Return sauce to pot.
• Turn pot on HIGH, and cook additional half hour.

Steps:

• Preheat oven to 350°F degrees F. Mix cinnamon, cayenne pepper, nutmeg, and flour. Dredge chicken in flour mixture.
• Place chicken in baking dish. Pour oranges juice and all over chicken.
• Bake 30 minutes, turn chicken over, and bake about 30 more minutes. Chicken should be at least 160°F.

Steps:

• Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.
• Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy!

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

Steps:

• Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired.

Steps:

• In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.