Orange Teriyaki Glazed Chicken Recipes

ORANGE TERIYAKI CHICKEN

Steps:

• Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
• Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
• Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
• Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
• Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
• Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
• Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
• Remove cooked chicken and place on a plate lined with paper towels.
• In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
• Bring sauce to a boil over medium heat stirring occasionally.
• In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
• Pour sauce over chicken, stir to coat and serve over rice.

EASY TERIYAKI CHICKEN RECIPE

Steps:

• In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
• Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
• Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
• Remove pan from heat and transfer chicken to a bowl.
• Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

TERIYAKI GLAZED CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ORANGE-TERIYAKI GLAZED CHICKEN WITH WILD AND BROWN RICE

Steps:

• Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed.
• While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked.
• Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.

TERIYAKI GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

GRILLED TERIYAKI ORANGE GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a large saucepan, simmer over low heat 20- 30 minutes, stir occasionally Stir in the cornstarch mixture and bring to a boil.
• Remove from heat and cool.
• Place chicken breasts and marinade into a large plastic freezer bag, turning to coat Refrigerate for at least 1 hour, turning occasionally.
• Remove breasts from bag, grill over a medium flame 15- 20 minutes, turn and grill other side about 5 minutes more till cooked through- set aside.
• Quickly grill orange slices about 1 minute per side- set aside, quarter them when cooled Place chilled marinade in a large saucepan, heat to boiling, stirring occasionally.
• Remove from heat.
• Add chicken and orange quarters to saucepan, stirring to combine.
• Serve over rice.

TERIYAKI MARINADE WITH ORANGE JUICE

Steps:

• Stir together ingredients and pour over meat or vegetables.
• Refrigerate food while marinating.
• Different foods will require different marinating times.
• Much longer for beef than chicken, seafood or veggies.

ORANGE TERIYAKI CHICKEN

Steps:

• In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
• Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
• Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
• Serve with orzo, rice etc.

ORANGE TERIYAKI-GLAZED CHICKEN

Steps:

• Wash and dry chicken breasts, trimming off any fat or sinew.
• Halve breasts; place in shallow baking dish.
• In saucepan, boil orange juice until reduced by half.
• Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
• Boil about 5 minutes, until thick and syrupy.
• Remove pan from heat and strain glaze into a bowl.
• Let cool to room temperature.
• Pour half over the chicken breasts, turning breasts to coat both sides.
• Marinate chicken breasts in this mixture for 30 minutes.
• Just before serving, preheat grill or broiler to high.
• Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
• Sprinkle chicken with sliced green onions and serve at once with your favorite rice.