Bevs Orange Chicken Recipes

ORANGE CHICKEN

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.

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

BEV'S ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a small bowl mix together the orange juice, onion soup mix, soy sauce, and garlic powder. Set aside.
• Rinse the chicken and pat dry. Place the chicken into a 9x13 glass baking dish.
• Pour the orange juice mixture over the chicken.
• Bake uncovered for 1 hour and 30 minutes, basting every half hour.
• If using boneless chicken reduce baking time to 1 hour.

BEV'S SWEET & SPICY ORANGE CHICKEN - SUGAR FREE

Steps:

• 1. * Bev's Tips: Have ALL the ingredients and prep of veggies ready before starting to cook! The cooking of most ingredients will be done in BATCHES before proceeding with each following step! Looks like a long list of steps, but each one goes QUICKLY!
• 2. Prepare the orange sauce in a small bowl; set aside.
• 3. Season the chicken strips with salt & fresh pepper. Sprinkle the chicken strips with a light dredging of flour.
• 4. Pour approximately 2 teaspoons of oil in the center of a large non-stick skillet. Heat on MED-HI until oil becomes HOT.
• 5. Working in at least 3 batches (so as NOT to overcrowd the skillet and create steamed chicken), briefly stir-fry the 1st batch of chicken in a hot, undisturbed skillet for a minute or so, to attain a nice golden brown crust. Turn chicken and repeat on the second side. Brown chicken on both sides to achieve a lightly golden crust, WITHOUT cooking the chicken through. Remove the browned chicken to a platter.
• 6. Repeat by adding an additional small amount of oil to the skillet, letting it become HOT, and proceed browning the 2nd batch, and removing to platter. Repeat for the 3rd batch of chicken. Set platter of chicken aside. The veggies can now be prepared.
• 7. Add approximately 1 Tablespoon of oil to the same skillet, heat on MED-HI until oil becomes HOT. Add onions and bell peppers. Stir-fry for a brief time before adding the snow peas and chestnuts. Cook the veggies only until slightly tender and a 'bite' is left to them. Remove veggies to another platter or bowl, and set aside.
• 8. Add browned chicken back to the same skillet that's been heated until HOT, pouring about half of the orange sauce over it; reserve the rest for later. Quickly stir-fry the chicken and sauce until it caramelizes slightly, being careful not to over-cook! Remove caramelized chicken to the platter and set aside.
• 9. Dissolve bouillon cube in hot water or broth; add the cornstarch and mix to completely incorporate. Pour bouillon mixture in with the remaining orange sauce; mix thoroughly.
• 10. Add the remaining orange sauce with bouillon mixture to the same skillet and cook on MED-HI, stirring constantly until sauce becomes slightly thickened. Combine ALL the ingredients (chicken & veggies) to the thickened sauce and cook only until the dish is heated through.
• 11. Garnish with chopped scallions or green onions. Enjoy over a bed of rice or noodles!!!