HONEY ORANGE CHICKEN
"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 755mg sodium, Carbohydrate 89g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE
Make and share this Chicken Breasts with Spicy Honey Orange Glaze recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
- Rinse chicken with cold water and pat dry. Season lightly with salt.
- In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
- Turn chicken, cook another 4 minutes until just cooked through.
- Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
- Serve chicken breasts with honey-orange glaze spooned over the top.
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
CRISPY CHICKEN BREASTS WITH SPICY HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
- In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
- In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
- Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
- For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
- To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
HONEY ORANGE CHICKEN WITH MUSHROOMS
This dish is great when served with brown rice and broccoli.
Provided by Amanda Lewis @Amanda_Lewis
Categories Chicken
Number Of Ingredients 11
Steps:
- Preheat broiler and line a baking tray with foil. Remove fat from chicken breast. Spray baking sheet with oil spray and place chicken, bone side down, on tray. Spray chicken with oil spray. sprinkle chicken with sage, thyme, salt, and pepper to taste. Broil 10 minutes. Turn and broil 5 minutes. Check to make chicken is cooked through. A meat thermometer should read 165 degrees. Or cut a slit in chicken to bone and pull meat away. There should be no pink or red meat.
- While chicken broils, mix the honey and orange juice together in a small bowl. Heat olive oil in a small nonstick skillet over medium-high heat and add mushrooms and garlic.Saute 2 minutes over medium heat. Stir in honey and orange juice mixture. Add salt and pepper to taste. Remove from heat.
- To serve, place chicken on dinner plates and pour tray juices on top. Spoon mushrooms and sauce over chicken.
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