Orange Spicy Thai Chicken Recipes

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

ORANGE "SPICY THAI" CHICKEN

Steps:

• Lets make our stir fry sauce: 3tbs molasses, 3tbs soy sauce, 1tbs dark soy sauce, 3tbs fish sauce, juice from 1 orange, 1tsp cayenne pepper, 2 tsp cornstarch, 1tbs orange marmalade, 1tsp orange extract, 1/2 cup of juice from mandarin oranges,1tsp crushed red pepper flake. Whisk all ingredients vigorously for 1 minute, pour 1/2 of the sauce over the chopped chicken breast to marinate while preparing the veggies.
• Heat 2tbs veg oil in wok or lg skillet, add garlic, ginger and red onion, saute 1 minute. Add chicken and saute until no longer pink (5-7min) transfer chicken and onion mixture to a lg bowl. Add stir fry sauce to your pan, add carrots, celery, and asparagus tips saute 2-3min, add peppers and broccoli saute 2-3min, return chicken to the pan add cashews and mandarin oranges turn lightly to coat evenly, and saute 1-2min. Remove from heat and serve over steamed coconut jasmine rice.
• Coconut Jasmine Rice: 1 can coconut milk, 1 can water, 2 cups Jasmine Rice, 1/2 cup coconut flakes, 1 tsp salt, 1tbs vegetable oil, 1tbs sugar. Coat the interior of your pot with veg oil, combine all ingredients and stir continuously over med-high heat until boiling, reduce heat to low cover tightly and simmer for 15 minutes, turn off heat and keep covered until ready to serve.

ASIAN ORANGE CHICKEN

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

THAI "ORANGE" CURRY CHICKEN

Steps:

• Heat oil in a large skillet over medium heat.
• Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
• Add onion, garlic and ginger and cook until transparent.
• Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
• Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
• Serve over rice, and enjoy!

SPICY THAI CHICKEN

Steps:

• Mix all ingredients in a zip log bag or bowl.
• Remove excess fat from chicken and add to bowl.
• Add chicken to bowl/bag and let marinate for 1 hour.
• Place saute pan on med/high heat and wait until hot.
• Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
• Cook until chicken is cooked and sauce turns a darker color.
• Remove cooked chicken and repeat from step 4/5 until all done.

SPICY ORANGE CHICKEN

Steps:

• Cut veggies into chunks and minces garlic. Set aside for later.
• Combine all the sauce ingredients into a bowl and whisk together. Set aside. (I recommend doing this ahead of time so the flavors can get happy together).
• Dice chicken into manageable chunks; about 1/4-1/2 inch pieces.
• Beat the egg and add cayenne pepper. Combine chicken into the egg mixture. Combine flour and corn starch in a ziplock bag, add the chicken pieces from the egg mixture into the bag. Close and shake. Shake off excess flour for the cooking process.
• Begin cooking chicken in a wok with about 2 inches of peanut oil in it. The oil should be 375-400 degrees. Work in small batches. Don't overload the wok.
• Once all the chicken is cooked, reserve only about 3 tablespoons of the oil in the bottom of the wok. Crank the heat up high and add your chicken back into the wok. Cook until all the pieces get a nice golden brown. You can add your veggies during this process.
• Once your veggies are cooked the way you like them add the sauce mixture and stir constantly. Saute for 3 minutes or so, allowing the sauce to thicken.

SPICY ORANGE CHICKEN STIR-FRY

Steps:

• Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
• In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
• Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
• Serve over rice.