Grilled Orange Sesame Chicken And Vegetables Recipes

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

Steps:

• Pre-heat the grill/griddle pan.
• Season the chicken with salt and allow to sit while you make the marinade.
• Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
• Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
• Grill the vegetables until they are starting to char and are cooked to your preference.
• Remove from the grill and serve with the chicken and lemon wedges for squeezing.

SESAME ORANGE CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
• Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

CHINESE ORANGE-SESAME CHICKEN

Steps:

• Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
• In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
• Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
• Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
• Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside.
• Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
• Add lemon juice, vinegar, pepper, and mustard; whisk.
• Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
• Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
• Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
• Heat a grill or grill pan until very hot.
• Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
• Grill vegetables and reserved orange wedges until tender.
• Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
• Grill until browned on both sides and cooked through.
• Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
• Serve with remaining reserved vinaigrette.

GRILLED SESAME CHICKEN

Steps:

• Mix the marinade ingredients in a dish large enough to hold the chicken without overlapping.
• Put the Chicken in the dish and coat with the marinade.
• Marinade for 2 to 6 hours.
• Cook Chicken on a grill over medium high heat. Enjoy!