ORANGE-SPICED CHICKEN
Five ingredients are all you'll need for this fast and extremely flavorful marinade. With one taste, it'll become your most-requested chicken recipe! -Debra Stevens, Lutz, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 643mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 30g protein.
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
ORANGE SPICED CHICKEN
Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!
Provided by Amanda
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
- Bake in the preheated oven for 45 minutes, basting often.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 13.7 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 0.4 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 1952.3 mg, Sugar 8.1 g
SPICED CHICKEN WITH ORANGES
Steps:
- Sprinkle chicken with salt, pepper, five-spice powder, and sesame seeds. Melt butter in heavy large skillet over medium heat. Sauté chicken until golden brown and cooked through, about 5 minutes per side. Using tongs, transfer to plate.
- Add onion to drippings in skillet and sauté until tender, stirring often, about 3 minutes. Add orange juice, soy sauce, and pepper oil. Reduce heat to medium-low and simmer 2 minutes, stirring often. Add oranges and stir until just heated through, about 1 minute. Return chicken to skillet to reheat if necessary. Divide onion-orange mixture among 4 plates, top with chicken, and serve.
HONEY-SPICED CHICKEN WITH ORANGE SAUCE
Create a classic delicious Jewish chicken dish with traditional use of honey.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 15 minutes, turning occasionally, until brown on all sides.
- Heat oven to 350°F. Place chicken in ungreased 11x7-inch (2-quart) glass baking dish. Top with onion slices. Sprinkle with salt, paprika and pepper. In small bowl, mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Sprinkle olives over top. Cover with foil.
- Bake 45 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- Arrange chicken, onions and olives on platter. Pour pan juices into 1-quart saucepan. Heat to boiling. In small bowl, mix water and cornstarch; stir into juices. Heat to boiling, stirring constantly. Cook and stir 1 to 2 minutes or until slightly thickened. Garnish chicken with orange slices; serve with orange sauce.
Nutrition Facts : Calories 340, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 17 g, TransFat 0 g
SPICED MANDARIN ORANGE CHICKEN
You'll want to add this jazzed-up chicken dish to your regular rotation of healthy poultry meals. The great orange and soy flavors meld perfectly with the herbs and spices. -Elizabeth Hackett, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt, cinnamon, cloves and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in oil and butter for 6-8 minutes on each side or until juices run clear. , In a small bowl, combine the orange juice, brown sugar and soy sauce. Remove chicken and keep warm. Add orange juice mixture to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add oranges; heat through. , Serve chicken with rice and orange sauce.
Nutrition Facts : Calories 318 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 633mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN BAKED WITH ORANGE SPICED HARISSA SAUCE
A spicy Moroccan chicken dish using Harissa, which is a local spice blend. Found on Astray recipes, posted for ZWT4
Provided by Harley Quinn
Categories Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed.
- Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast.
- Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refrigerator.
- Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.
Nutrition Facts : Calories 533.3, Fat 38.1, SaturatedFat 9.8, Cholesterol 155.2, Sodium 146.2, Carbohydrate 6.3, Fiber 0.5, Sugar 4.8, Protein 38.8
SPICED ORANGE ROAST CHICKEN
Pop this one-dish wonder in the oven for Sunday lunch and you'll be able to relax while it becomes infused with a delicious citrus flavour. I'd probably whisk the juice mixture together before adding it to the chicken, just to make sure the honey is well incorporated. Prep time is 15 mins plus 1 hour marinating time. Use 5 tablespoons to measure 80ml. Source: Australian Good Taste magazine September 2006
Provided by Rhiannon and Matt
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in an ovenproof dish.
- Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined.
- Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Preheat oven to 180°C
- Place the sliced orange over the top of the chicken.
- Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.
Nutrition Facts : Calories 323.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 172.9, Sodium 181, Carbohydrate 15.8, Fiber 1, Sugar 13.9, Protein 41.5
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