Orange Chicken Supper Recipes

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!

PANDA EXPRESS ORANGE CHICKEN

Steps:

• To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
• To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
• In a separate bowl, add 1/2 cup corn starch and flour and mix well.
• In a large frying pan or a wok, heat oil in a wok 375 degrees.
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken for 3 to 4 minutes or until golden and crisp.
• Transfer to a cooling rack and repeat with remaining chicken.
• When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
• Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
• Add the orange sauce and bring to boil.
• Turn off the heat, and add cooked chicken and stir until well mixed.

ORANGE CHICKEN

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

ORANGE CHICKEN SUPPER

Steps:

• Set aside seasoning packet from rice mix. In a large skillet, cook rice mix in butter over medium heat until golden brown. Stir in the water, orange juice, garlic powder, ginger, cayenne if desired and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken and carrots. Cover and simmer for 5-10 minutes or until heated through and liquid is absorbed. Fluff with a fork.