ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
CHICKEN WITH TABBOULEH
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
ORANGE CHICKEN TABBOULEH SALAD
Make and share this Orange Chicken Tabbouleh Salad recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over bulgur in a medium mixing bowl.
- Let stand 30 minutes.
- Drain excess liquid.
- Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel.
- Section oranges over a bowl to catch juice.
- Cover and chill orange sections till serving time.
- Measure and reserve 1/4 cup orange juice.
- Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl.
- Cover and chill the mixture for 4 to 24 hours, stirring occasionally.
- Just before serving, fold in orange sections.
- Serve on romaine-lined plates.
Nutrition Facts : Calories 248.1, Fat 7.4, SaturatedFat 1.5, Cholesterol 39.4, Sodium 339.4, Carbohydrate 30, Fiber 6.9, Sugar 7.2, Protein 17.5
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