Ginger Orange Chicken Recipes

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

GINGER ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken breast in a single layer, top side up, in a baking dish.
• In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
• Pour over the Chicken.
• Bake for 35 minutes.
• Remove chicken from pan.
• Combine cornstarch with the Splenda and 1/2 cup of water.
• Stir until smooth and then stir into pan juices.
• Put chicken back in pan, top side down in the sauce.
• Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
• Garnish with orange slices and parsley.

GINGER ORANGE CHICKEN RECIPE

Steps:

• Preheat the oven to 350°F.
• Combine the orange juice, soy sauce, salt, pepper and ginger.
• Place the chicken breasts in a shallow baking pan and brush them generously with the orange, soy and ginger mixture. If you have the time, let them sit for 20 minutes before baking to marinate the breasts a bit. If not, just pop them in the oven.
• Bake at 350°F, basting frequently with the orange sauce, until the chicken is tender, about 30 minutes. Use up all of that lovely sauce to baste the chicken.

SPICY GINGER / ORANGE CHICKEN

Steps:

• Heat oven to 350°F.
• Blend together all the ingredients except the chicken.
• Brush the breasts all over with the marmalade mixture.
• Place in a baking dish lined with foil (easy cleanup).
• Bake for 20-25 minutes until done, basting every 8 minutes.
• If there is any sauce left, heat, and serve along side the chicken.
• Serve.

ORANGE AND GINGER CHICKEN

Steps:

• In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.
• Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).
• When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.

GINGER ORANGE GLAZED CHICKEN WINGS

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

ORANGE AND GINGER CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.