CHINESE ORANGE CHICKEN
Get the best of Chinese orange chicken takeout at home! This recipe is loaded with sweet citrus flavors, sesame seeds, and scallions. It's surprisingly easy to make. All you need is a large skillet. And don't skip the orange zest in the sauce-it's the most important piece!
Provided by Nick Evans
Categories Dinner Comfort Food Deep Fried Freezer-friendly Kid-friendly Quick and Easy Restaurant Favorite
Time 35m
Yield 4
Number Of Ingredients 23
Steps:
- Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
- Prep the chicken: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together. In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
- Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350 ̊F. If you don't have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately. Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken-that's okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes. Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
- Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken. Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions. LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn't clump together.
Nutrition Facts : Calories 687 kcal, Carbohydrate 47 g, Cholesterol 254 mg, Fiber 1 g, Protein 46 g, SaturatedFat 6 g, Sodium 1464 mg, Sugar 28 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHINESE-STYLE ORANGE-ALMOND CHICKEN
I have posted this delicious-sounding way to cook chicken - which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says "When I'm craving Chinese-style sweet-and-sour chicken but don't want the calories or fat, I turn to this recipe". If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
- Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
- Add the shallots to the pan and cook for 5 minutes or until they have softened.
- Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
- Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
- Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
- Serve over a bed of steamed rice, topped with the almonds and orange slices.
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
ALMOND ORANGE CHICKEN
"This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes," raves Sharon Lebold of Bayfield, Ontario. "I sometimes cook it in my electric skillet because it easily holds all the chicken."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.
Nutrition Facts : Calories 318 calories, Fat 18g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 541mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 12g protein.
ORANGE ALMOND CHICKEN BREAST
Make and share this Orange Almond Chicken Breast recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter & saute almonds until brown, then add cut up chicken.
- In a bowl combine cornstarch, broth, orange juice concentrate, molasses & soy sauce, & blend well.
- Salt & pepper to taste, then add to chicken mixture & stir until thickened.
- Serve hot.
Nutrition Facts : Calories 218.9, Fat 10.2, SaturatedFat 2.5, Cholesterol 7.6, Sodium 423.1, Carbohydrate 28.2, Fiber 2.1, Sugar 21.7, Protein 5.6
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