Spicy Orange Segments Recipes

MARINATED ORANGES

Marinated Oranges image

This flavorful fruit was actually the topping in a cake recipe. But I didn't want all the calories or fat from the cake-and the oranges are a good dessert all by themselves! The dash of vanilla extract brings out the fruit's sweetness. -Carol Poindexter, Norridge, Illinois

Provided by Taste of Home

Categories Desserts Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon grated orange zest
1 cup orange juice
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon vanilla extract
4 medium oranges, peeled and thinly sliced (about 3 cups)
Optional: Lime zest strips and vanilla yogurt

Steps:

Mix the first 6 ingredients, stirring until sugar is dissolved. Place oranges in a glass bowl; add juice mixture., Refrigerate, covered, until flavors are blended, 2-3 hours. If desired, top with lime zest strips and serve with yogurt.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SPICY ORANGE CHICKEN

Spicy Orange Chicken image

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

Ingredients

1 cup orange juice
⅓ cup brown sugar
⅓ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

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

SPICY ORANGE BEEF STIR FRY

Spicy Orange Beef Stir Fry image

Originally from a Beef Marketing Board leaflet. Delicious and quick weeknight dinner, using leftover roast beef. Not exactly the most authentic orange beef, but really worthwhile nonetheless.

Provided by Cecily Parsley

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons beef bouillon powder
1 1/2 cups water
1/4 cup orange marmalade
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons cornstarch
2 teaspoons vegetable oil
6 green onions, sliced
1/4 cup diced green pepper
1 cup thinly sliced carrot, on diagonal
2 cups cooked beef, cut in small cubes

Steps:

Combine beef bouillon powder, water, marmalade, seasonings, and cornstarch.
In a large skillet, stir-fry onions, peppers and carrots in oil for 2-4 minutes until tender. Add beef and stir-fry for 2-3 minutes until heated through. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Serve over hot rice. Garnish with orange segments.

Nutrition Facts : Calories 107.2, Fat 2.4, SaturatedFat 0.3, Sodium 78.8, Carbohydrate 22.1, Fiber 1.8, Sugar 14.1, Protein 0.9

SPICY ORANGE SEGMENTS

Spicy Orange Segments image

Provided by Marian Burros

Categories snack, side dish

Time 3h30m

Yield 32 segments

Number Of Ingredients 10

Ingredients

4 large navel oranges
7 tablespoons orange blossom honey
9 ounces rice vinegar (1 cup plus 2 tablespoons)
1 ½ cups firmly packed brown sugar
4 ½ teaspoons coriander seeds
1 tablespoon mustard seeds
¼ heaping teaspoon whole white peppercorns
Fine salt to taste
1 stick cinnamon
1 whole clove

Steps:

Wash whole oranges, and pierce all over with fork. Soak in cold water for three days, changing the water every day.
Strain oranges and put them with remaining ingredients in heavy pan; simmer for 3 hours.
Remove pan from heat and let stand until oranges cool. Do not peel. Cut oranges into segments and serve as an accompaniment to red meats and poultry.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 0 grams, Carbohydrate 68 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 425 milligrams, Sugar 63 grams, TransFat 0 grams

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