ORANGE WALNUT CHICKEN
For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken. With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste. -TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade., Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a thermometer reads 170°. , Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. , Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.
Nutrition Facts :
CHICKEN AND WALNUTS
This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!
Provided by Kimke
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
- stir-fry green pepper& green onions in hot
- Remove.oil for 2 minutes or till crisp& tender.
- Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
- Remove.
- Add half the chicken to hot wok; stir-fry 2 minutes.
- Remove.
- Stir-fry remaining chicken 2 minutes.
- Return all chicken to wok.
- Stir in soy mixture into chicken.
- Cook& stir till thickened and bubbly.
- Stir in veggies.
- Cover and cook 1 minute more.
- Serve with rice.
Nutrition Facts : Calories 555.3, Fat 41.7, SaturatedFat 7.2, Cholesterol 77.6, Sodium 1087.7, Carbohydrate 15.2, Fiber 4.1, Sugar 4.7, Protein 26.8
CHICKEN WITH ORANGE AND ONION
In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and dress a whole, broken-down chicken that's browned on one side, then baked. Worcestershire sauce binds the flavors with a good amount of umami, while some bits of orange and onion paving the chicken skin caramelize in the oven and enrich the pan sauce.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
- Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
- Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.
ORANGE CHICKEN WITH GREEN ONIONS AND WALNUTS
Steps:
- mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup of the green onions and cornstarch in a 6 quart slowcooker. Add the chicken and turn to coat. Cover and cook on low 8 or 9 hours or 4 to 5 hours on high - until chicken is no longer pink. Sprinkle with walnuts and remaining 1/4 cup green onions before serving. Serve with rice.
ORANGE WALNUT CHICKEN
Make and share this Orange Walnut Chicken recipe from Food.com.
Provided by Courtly
Categories Chicken Breast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine orange juice concentrate, 2 T. oil, soy sauce, and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours. Remove chicken; reserve marinade.
- In a skillet, cook chicken in remaining oil until juices run clear.
- Meanwhile, in a saucepan sauté walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup of green onions for garnish. Add remaining onions to saucepan; sauté until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered for 5-10 minutes or until sauce reaches desired consistency.
- Serve chicken over rice; top with sauce and reserved walnuts and onions.
Nutrition Facts : Calories 542.4, Fat 24.3, SaturatedFat 4.5, Cholesterol 76.1, Sodium 668.4, Carbohydrate 53.8, Fiber 2.7, Sugar 41.5, Protein 32
CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS
Twenty-plus years ago, a sister introduced me to this recipe -- from a 1977 Better Homes and Gardens Oriental Cookbook. The original version (which my sister follows faithfully) is very similar to Kimke's Recipe #31632. Here is my version, which I think is different enough to be sent in and enjoyed. It is saucier. Also, our past exchange students want to refer to my version.
Provided by Leggy Peggy
Categories Poultry
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
- If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
- For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
- Do all cooking in a wok if you can.
- Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
- Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
- Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
- Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
- Add first set of chicken pieces to second set of pieces.
- When chicken is hot, add soy sauce mixture.
- Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
- Stir well.
- When mixture thickens (just a bit) add vegetables.
- Stir thoroughly and warm through. Might take a minute, covered.
- Serve over rice.
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- Heat an oven to 375°F. Cut the orange into very thin slices. Trim the roots and last inch or so of green tops of the green onions and cut into 2-inch pieces. With the flat of a chef’s knife, smash the garlic and discard the papery skins, if you’re using garlic.
- Tidy up the chicken thighs by trimming off any excess skin or bits of fat. Season them generously with salt, pepper, and the Aleppo pepper.
- Spread a bit of olive of oil on a baking dish that will fit the chicken without crowding. Arrange the orange slices in a layer and then arrange the thighs on top, with room to breathe (they will brown nicer if they’re not too tight). Toss in the green onions, garlic if using, and rosemary or thyme.
- Roast in the heated oven until the chicken is fully tender and the skin is browned and slightly crisp, about 45 minutes depending on the size of the thighs. If you’re using the olives, toss them in during last 10 mins or so just so they warm up and pick up some flavors.
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