EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
ORANGE CHICKEN
Orange chicken was one of my favorite things to order whenever we would get Chinese takeout growing up. I also like getting samples of it at the shopping mall food court. I love the sweet and sour sauce on the crispy fried chicken. It's sticky and sweet and indulgent.
Provided by Molly Yeh
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: Combine the chicken and salt in a bowl and massage the salt into the chicken. Cover with plastic and let sit at room temperature for 30 minutes or in the refrigerator for up to 1 hour.
- To make the sauce: In a medium saucepan over medium heat, whisk together the orange juice, apricot jam, chile sauce, rice vinegar and salt. Bring to a boil. In a small bowl, whisk the cornstarch with a few spoonfuls of the hot mixture to make a slurry. Add the slurry back to the saucepan and whisk to combine. Continue cooking until the sauce is thickened and syrupy; this should only take about 30 seconds of boiling. Remove from the heat and reserve in the pan.
- To finish: Heat the oil in a large, heavy-bottomed pot over medium heat to 375 degrees F.
- To make the batter: Add 3 tablespoons tempura flour to a medium bowl. Add the chicken pieces and toss to coat. In a separate large bowl, add the remaining tempura flour and whisk in 1 1/4 cups very cold water. (The batter should still have a few lumps.) Add the dredged chicken to the batter mixture and toss to coat.
- When the oil reaches 375 degrees, fry the chicken pieces in batches, turning frequently, until the chicken is golden brown, 3 minutes total. Remove to a wire rack set over a baking sheet to drain of excess oil. Allow the oil to return to temperature before adding another batch.
- When ready to serve, warm the sauce in the pan, then toss in the fried chicken pieces. Transfer to a serving bowl and garnish with the scallions. Serve with rice.
PHYLLIS' ORANGE CHICKEN
I found this on the website aish.com which posts among other things kosher recipes, although I don't think you need to be Jewish or eat kosher to enjoy this recipe. I made this a few weeks ago for Sukkot, the Jewish thanksgiving, and is described on the other website as a one step meal, although from my experience with the recipe the sweet potato will cook better if cut up into large chunks. I also used fresh orange juice instead of the frozen one listed below.
Provided by Studentchef
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F
- Place chicken cut carrots and sweet potatoes in roasting pan.
- Mix orange juice with 1 can of water and pour over chicken and vegetables. Bake for 1 to 1 1/2 hours.
Nutrition Facts : Calories 542.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 288, Carbohydrate 69.4, Fiber 9, Sugar 46.9, Protein 35.5
More about "phyllis orange chicken recipes"
SKILLET ORANGE CHICKEN RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (54)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.
THE BEST ORANGE CHICKEN RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (3)Total Time 25 minsCategory Main CourseCalories 269 per serving
- Combine flour, cornstarch, and a pinch of salt in a shallow dish or pie plate. Beat the eggs in a separate shallow dish. Dip the chicken pieces in the egg wash, then the flour mixture. Shake off excess flour and transfer to a plate. Set aside.
- Whisk the orange juice, sugar, cornstarch, vinegar, soy sauce, ginger powder, garlic, and red chili flakes together in a medium bowl. Set aside.
- Heat 2-3 inches of oil in a heavy-bottomed pot or wok over medium-high heat until it reaches 350 degrees F. Work in batches to cook the chicken, being careful not to crowd the pan which will cause the oil temperature to drop significantly. Cook for 2-3 minutes, turning frequently until brown and crispy on the outside and cooked through. Transfer to a wire cooling rack to drain and repeat with the remaining chicken.
- Drain most of the oil from the pan, leaving only about 1 tablespoon in the bottom. Add the garlic and saute for 30 seconds, then pour in the sauce mixture. Heat, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the orange zest.
EASY ORANGE CHICKEN RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
5/5 (158)Calories 567 per servingCategory Main Dishes
HEALTHY ORANGE CHICKEN {EASY BAKED RECIPE} – …
From wellplated.com
HEALTHY ORANGE CHICKEN (8 INGREDIENTS!) - AVERIE COOKS
From averiecooks.com
CHINESE ORANGE CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HEALTHY ORANGE CHICKEN | GIMME DELICIOUS
From gimmedelicious.com
ORANGE CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
SKINNY/ HEALTHY ORANGE CHICKEN RECIPE (BAKED) - COOKIN' WITH MIMA
From cookinwithmima.com
3-INGREDIENT ORANGE CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHIER EASY! BAKED ORANGE CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST ORANGE CHICKEN | PANDA EXPRESS COPYCAT | COOKIES AND …
From cookiesandcups.com
3 INGREDIENT ORANGE CHICKEN (ORANGE MARMALADE BBQ) - DINNER, …
From dinnerthendessert.com
ORANGE-GLAZED CHICKEN – ORACIBO
From oracibo.com
PHYLLIS STOKES RECIPES - YOUTUBE
You'll also love