ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
ORANGE GINGER CHICKEN CURRY WITH CARROTS
Steps:
- 1. Heat olive oil in cast iron skillet on medium high. Add cumin, cumin seed, corriander seed, garam masala, ground mustard, oregano, cinnamon, turmeric and paprika. Bloom for 30 seconds or so until fragrant, stirring constantly. 2. Add garlic, ginger and jalapeño, sautée for 1-2 minutes stirring often. 3. Add onion and carrots, stirring often until onions are translucent. Deglaze with a little orange juice to prevent burning the spices if necessary. 4. Add orange juice, water, cilantro, bay leaves and chicken pieces. Cover and reduce heat to medium-low or medium for 30-40 minutes. Add butter to finish and serve.
SKILLET ORANGE CHICKEN WITH CARROTS
From a book about cooking for young children, this has been a staple in our house since the kids were toddlers, and my youngest still asks for it at least once a month! Only 4 ingredients!!!!
Provided by muffin-maker
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add chicken to the skillet, add sliced carrots, mix orange juice and soy sauce together and pour over the chicken. Place on stove and cover; bring to boil, reduce heat and simmer for about 15 minutes, or until chicken is tender. Can use boneless, skinless breasts, but the sauce isn't as flavorful. I also double the amounts of liquid, as I like to have extra sauce.
Nutrition Facts : Calories 227.5, Fat 14.5, SaturatedFat 4, Cholesterol 79, Sodium 344.2, Carbohydrate 6.4, Fiber 0.9, Sugar 4.1, Protein 17.2
ORANGE CHICKEN CURRY
This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice.
Provided by Moni1624
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss together chicken, flour, curry powder and chili powder until chicken is well coated.
- Heat oil over medium heat in a heavy bottomed pot.
- Cook chicken until browned all over, about 6-7 minutes.
- Remove from pot.
- Stir-fry onions till translucent
- Add broth and orange juice and bring to boil.
- Return chicken to pot and cook until sauce begins to thicken.
- If needed add a teaspoon of flour if sauce is not thick to your liking.
- Add salt as desired.
- Let simmer for 15 minutes.
- Mix in cilantro and almonds.
- Serve over rice and enjoy!
BREAST OF CHICKEN WITH CARROTS AND GINGER
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken pieces on both sides with salt and pepper.
- Trim and peel the carrots and put in a saucepan. Add cold water to cover, and salt to taste. Bring to a boil and let cook 1 minute. Drain.
- Peel the onions and set aside.
- Heat the butter in a skillet large enough to hold the chicken pieces in one layer. Add the chicken breasts and sprinkle with the onions. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook about 2 minutes without browning. Sprinkle with shallots and scatter the carrots over all. Sprinkle with ginger and add white wine and broth.
- Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm.
- Cook down the pan juices until reduced to about three tablespoons.
- Add the cream. Bring to a boil and cook over high heat about 2 minutes.
- Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 0 grams
ORANGE GINGER CARROTS
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Nutrition Facts :
GINGER ORANGE CHICKEN
This is a very good Ginger Orange Chicken. It is a Diabetic Recipe. My DH is a diabetic. The recipe comes from Lifescan.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Arrange chicken breast in a single layer, top side up, in a baking dish.
- In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
- Pour over the Chicken.
- Bake for 35 minutes.
- Remove chicken from pan.
- Combine cornstarch with the Splenda and 1/2 cup of water.
- Stir until smooth and then stir into pan juices.
- Put chicken back in pan, top side down in the sauce.
- Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
- Garnish with orange slices and parsley.
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ORANGE GINGER CHICKEN BREASTS - MOMMY'S HOME COOKING
From mommyshomecooking.com
4.4/5 (7)Total Time 30 minsCategory Main CourseCalories 675 per serving
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add carrots and red pepper; cook and stir for about 5 minutes, or until carrots are tender. Transfer to bowl. In the same skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook for 5 -8 minutes or until chicken is no longer pink and cooked. Transfer to the bowl with carrots and peppers mixture.
- In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add ginger and garlic, cook and stir for 30 seconds. Stir in broth, orange juice concentrate, and soy sauce. Bring to boiling. In a small bowl combine cornstarch and the water; stir into broth mixture. Simmer, uncovered, for 2 minutes until it thickens.
- Return chicken and vegetables mixture to the skillet. Add edamame. Cook and stir until heated through and the chicken and vegetables are coated with the sauce, about 3 – 5 minutes.
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