STOVETOP ORANGE-GLAZED CHICKEN
I love a recipe that can put dinner on the table quickly, and not sacrifice flavor. This sweet and saucy dish does just that with ingredients you probably already have on hand! -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally., Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.
Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 656mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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
SKILLET CHICKEN WITH TURMERIC AND ORANGE
This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.
Provided by Nargisse Benkabbou
Categories dinner, easy, quick, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
- When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.
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ORANGE CHICKEN 30 MINUTE SKILLET RECIPE - THE GUNNY SACK
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Reviews 170Calories 355 per servingCategory Dinner
- Start by cutting 1 1/2 pounds of chicken breasts into chunks (about 1 – 1 1/2 cubes). Mix together soy sauce, cornstarch, and water. Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes.
- While it is marinating, prepare the orange sauce so that it is ready when you need it later. Whisk together fresh squeezed orange juice, dark brown sugar, cornstarch, soy sauce, hoisin sauce, rice vinegar, orange zest, and optional sriracha sauce. Set aside.
- Heat 2 tablespoons of oil in a large skillet. Remove the chicken from the marinade with a slotted spoon and carefully add it to the skillet. Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through.
- Add the orange sauce to the chicken and cook for 4-6 minutes, stirring often until the sauce has thickened.
SIMPLE SKILLET ORANGE CHICKEN - SOUTHERN BITE
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5/5 (1)Category Main CourseCuisine American, ChineseTotal Time 25 mins
- Cut the chicken into 1 inch cubes. Place the chicken in a bowl with the ground ginger, garlic powder, and soy sauce and toss to coat. Allow the chicken to marinate for 10 to 15 minutes.
- Heat the vegetable oil over medium-high heat in a large skillet. Add the chicken and cook until golden brown. Getting the chicken to have that golden brown color is the trick here, so adjust your heat as high as you can without burning the chicken and stir it only a few times to allow the chicken to brown well. Once you've got the chicken browned, stir in the marmalade and hoisin sauce. Stir to combine and allow the marmalade to melt. Continue to cook until the chicken is cooked through and serve over hot rice.
EASY SKILLET ORANGE CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 348 per serving
- Place chicken pieces in a bowl. Add the cornstarch and pepper. Toss to coat the chicken in cornstarch mixture.
- Heat the vegetable oil in a large pan over medium high heat. Add the chicken in a single layer and cook for 4 minutes on each side until each side until chicken is cooked through. You may need to work in batches.
- Meanwhile in a small bowl whisk together the orange marmalade, 1 teaspoon sesame seeds, soy sauce, rice vinegar, sesame oil, and minced garlic.
SKILLET ORANGE CHICKEN RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (53)Total Time 25 minsCategory Main CourseCalories 232 per serving
- Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
- Heat a large pan over high heat and add oil (add more oil if needed to coat the bottom of your pan).
- Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side.
- Meanwhile, make the Orange Chicken sauce. Whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth and 2 tablespoons corn starch.
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Ratings 1Category Pan-Fry & SkilletServings 4Estimated Reading Time 2 mins
- Place the chicken pieces in a large bowl and add 3 tablespoons cornstarch, salt, and pepper. Stir to coat.
- Heat a large pan over high heat and add oil. You can add more oil if needed to coat the bottom of your pan.
- Add chicken to the pan and cook over high heat, turning once for about 2 minutes per side until browned.
- To make the orange chicken sauce, whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth, and 2 tablespoons cornstarch.
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