Orange Barley Chicken Recipes

ORANGE BARLEY CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, celery salt and pepper. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in oil in batches. Remove and keep warm. In the same pan, saute onion in butter until tender. Add the broth, orange juice, parsnips, barley, mushrooms, carrots, bay leaves and chicken. Bring to a boil. Reduce heat; cover and cook for 45-50 minutes or until barley is tender, turning chicken occasionally., Remove from the heat; let stand for 5 minutes. Discard bay leaves.

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!

INSTANT POT® ORANGE CHICKEN

Steps:

• Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
• Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
• Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
• Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
• Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

INSTANT POT ORANGE CHICKEN

Steps:

• Combine chicken, BBQ sauce, water and soy sauce in the pot and stir to combine.
• Secure the lid, making sure the vent is closed.
• Push MANUAL or PRESSURE COOK and set the timer for 20 minutes (25 if frozen).
• When the time is up, quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
• Remove 1/4 cup of cooking liquid and mix with cornstarch.
• Stir cornstarch slurry, chicken, orange juice and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
• Serve over cooked rice and garnish with sesame seeds or green onions