ORANGE CHICKEN AND VEGGIES WITH RICE
A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Taste of Home Test Kitchen - Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 470mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
BAKED ORANGE CHICKEN AND BROWN RICE
This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
- Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
- Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
- Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
- Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.
ORANGE CHICKEN WITH CHINESE SAUSAGE FRIED RICE
This might be my favorite all-in-one meal! The tangy and spicy orange chicken is reminiscent of my childhood and the Chinese sausage fried rice brings me back to my Asian heritage. This recipe is delicious at all times of the day, but really hits the spot after a fun night out! It may be a bit more difficult than other recipes, but the outcome is worth the effort... believe me!
Provided by Jordan Andino
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 27
Steps:
- For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
- Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
- For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
- For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
- Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
- Pour the hot sauce over the fried chicken. Serve with the rice.
ZIPPY ORANGE ROSEMARY CHICKEN
This takes chicken to a whole new level! Orange marmalade, horseradish and rosemary married together make this fast and easy chicken recipe a spicy, sweet and savory hit I know your family will love...even on a weeknight.
Provided by Jessica Dudley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
- Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 228.3 calories, Carbohydrate 27.5 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 91.8 mg, Sugar 24.3 g
EASY ORANGE CHICKEN WITH RICE
Make and share this Easy Orange Chicken With Rice recipe from Food.com.
Provided by Red Chef Mama
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees (farenheit).
- Sprinkle salt and pepper to taste over the chicken.
- Place the cut up chicken in a foil lined baking dish, skin side up.
- Bake in preheated oven for 35 minutes.
- In a medium saucepan combine the orange juice, butter and ginger, heat through.
- Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
- Meanwhile, cook rice according to package directions.
- Serve the chicken and sauce with the rice.
Nutrition Facts : Calories 851.5, Fat 49.6, SaturatedFat 16.9, Cholesterol 287.2, Sodium 308.8, Carbohydrate 13.7, Fiber 0.3, Sugar 13.3, Protein 83
ORANGE-ROSEMARY CHICKEN
This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
- Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.
ZIPPY SLIPPY CHICKEN WITH RICE AND BEANS
Okay, so the name's a little unusual, but my DD was 5 at the time she named it... This was one of those "mistakes" that turned in to a family fave. Gotta love it!
Provided by Gatorbek
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine chicken stock, tomatoes with juice, rice, and cumin.
- Simmer until rice is done, about 15 minutes.
- Add the beans, stir until warmed through, then keep warm on low heat.
- In a heavy skillet, heat oil on medium-high heat.
- Saute onion until nearly translucent.
- Season chicken with garlic pepper and add to onion in skillet.
- Fry until chicken is browned on all sides and juices run clear.
- Add minced garlic and sautee an additional 20-30 seconds, then remove from heat.
- Spoon rice onto plate and top with chicken. Serve immediately.
Nutrition Facts : Calories 595.9, Fat 19.2, SaturatedFat 3.8, Cholesterol 50, Sodium 511.4, Carbohydrate 72.8, Fiber 7.6, Sugar 3.1, Protein 32.6
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