Chicken Strips With Orange Sauce Recipes

CROUTON CRUSHED CHICKEN TENDERS WITH ORANGE BARBEQUE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.
• Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.
• Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.
• Transfer to a platter and serve with the orange barbeque sauce.
• Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

CHICKEN WITH ORANGE SAUCE

Steps:

• In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.

DELICIOUS ORANGE CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

CHICKEN FINGERS WITH ORANGE DIPPING SAUCE

Steps:

• In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
• Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
• Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.