Orange Chicken With Fruited Rice Recipes

LOW-CARB ORANGE CHICKEN & RICE

Steps:

• Trim the excess fat off of the chicken thighs, discarding any of the cut pieces. Then cut the thighs into approximately one-inch size pieces. Add the cubed chicken to a medium size bowl and add your egg white, coconut flour, corn starch, salt, and pepper and toss to combine until everything is well incorporated.
• Add 1 tablespoon oil to a frying pan or wok on a medium-high heat. Add the coated chicken to your oil and fry it until it is completely cooked through and golden brown. If you are using a small skillet, you may need to work in batches. Once your chicken is done, transfer it from the skillet onto a plate lined with a paper towel to remove the excess oil.
• Make The Orange Sauce: Start by heating another frying pan on a medium-high heat and add your soy sauce and orange juice. Mix that together and let it heat up slightly and then add your ginger powder and your red pepper flakes, then bring to a slight simmer.
• Once your sauce is slightly simmering, add your minced garlic and vinegar, combine thoroughly, and bring your sauce to a boil.
• While you are waiting for your sauce to come up to temperature make a slurry by mixing the corn starch and add one tablespoons of cold water to a small bowl and mix it until well incorporated.
• When your sauce reaches a light boil, add your corn starch slurry and immediately begin mixing your sauce. Your sauce will start to thicken rather quickly at this point. Reduce the heat to a medium-low heat and add your sweetener and orange zest and stir together.
• Once your sauce has gotten to your desired consistency, add the cooked cubed chicken to the sauce. Toss the chicken until it is completely coated in the delicious sauce.
• Put your cooked, warm rice on a plate and place the orange chicken on top. Add diced green onions and sesame seeds on top as a garnish, if desired

ORANGE CHICKEN

Steps:

• For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
• For the broccoli: Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
• For the chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
• To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
• In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
• Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the scallions and white pepper and cook for an additional minute. Serve immediately.

ORANGE CHICKEN WITH CHINESE SAUSAGE FRIED RICE

Steps:

• For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
• Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
• Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
• For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
• For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
• Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
• Pour the hot sauce over the fried chicken. Serve with the rice.

ORANGE CHICKEN WITH FRUITED RICE

Steps:

• Preheat oven to 425 F degrees.
• In 9 inch square baking pan, mix rice, broth, orange juice, cranberries, fruit bits, and onion.
• Place chicken pieces on top of rice mixture.
• Brush chicken with orange juice concentrate and sprinkle with onion powder.
• Cover tightly with aluminum foil.
• Bake 1 hour and 15 minutes to 1 hour and 30 minutes until chicken is cooked through and rice is tender.
• Let stand 5 minutes before serving.