Orange Chicken Meatballs Recipe By Tasty

Steps:

• Preheat oven to 475°F (240°C).
• In a bowl, combine all ingredients for the meatballs. Mix until all ingredients are incorporated.
• Using your hands or a spoon, roll a bit of the meat mixture in between your hands until a meatball is formed. Place on a baking sheet lined with parchment paper.
• Next to the meatballs, spread assorted veggies and lightly with drizzle oil, salt, and pepper.
• Bake at for 15 minutes, or until meatballs are cooked through and vegetables are soft.
• In a microwave-safe bowl, add all the ingredients for the orange sauce.
• Stir orange sauce until well combined.
• Microwave for 1 minute, stirring at 30 seconds.
• Put veggies and meatballs over a bowl of rice and pour the sauce as desired.
• Enjoy!

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

Steps:

• On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
• In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
• Add the egg, water, and oil until it reaches the consistency of pancake batter.
• Add the chicken to the batter and refrigerate at least 30 minutes.
• Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
• Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
• Remove the chicken from the pan and transfer to a paper towel-lined plate.
• Set a heavy bottomed pot over medium- high heat and add the oil.
• Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
• Add the sugar and brown sugar, and stir to combine.
• Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
• Add in the vinegar and soy sauce, and stir to combine.
• Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
• Continue to cook the sauce until maple syrup consistency is achieved.
• Add in the fried chicken and stir until completely coated in the sauce.
• Top with sesame oil.
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
• Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
• Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
• Bake the meatballs until browned and cooked through, 20 to 25 minutes.
• Serve with pasta and sauce of your choice.
• Enjoy!

Steps:

• Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes., Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes., Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.

Steps:

• Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
• While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
• Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
• Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
• Line a baking sheet with parchment paper.
• Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
• Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
• Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
• Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
• In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
• Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
• Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
• Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
• Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
• Enjoy!