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.
SYLVIA'S SOUTHERN FRIED CHICKEN
Who needs eleven herbs and spices?! This delicious pan-fried chicken comes from "Sylvia's Family Soul Food Cookbook" by Sylvia Woods. It's best to season the chicken overnight, but 20 minutes will do. The seasonings are delicious but don't overpower the meat itself, and it's just as good cold! Try it! I've included overnight seasoning in the prep time, but it could actually be as little as 20 minutes. I'm also allowing a little extra time for the frying because not all pieces cook in the same amount of time.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
- Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
- Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
- Add the seasoned chicken and shake until each piece is covered with flour.
- In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
- Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
- Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
- Remove from skillet and drain on paper towels before serving.
Nutrition Facts : Calories 813.8, Fat 50.5, SaturatedFat 12.3, Cholesterol 181.1, Sodium 1042.5, Carbohydrate 36.6, Fiber 1.6, Sugar 0.2, Protein 49.9
SYLVIA WOOD'S PAN-FRIED ORANGE-GINGER CHICKEN
Use this no-fuss recipe for a quick weeknight meal. Serve with rice and steamed broccoli for a complete meal.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk egg whites until frothy; gradually whisk in milk. Set aside.
- Sprinkle chicken with salt and pepper and dip in egg white mixture. Dredge in flour, shaking off excess.
- Cook chicken in hot oil in a large skillet over medium-high heat, stirring occasionally until chicken is lightly browned. Drain chicken on paper towels.
- Combine SPLENDA® Granulated Sweetener, Sylvia's Secret Seasoning®, orange juice, 1/2 cup water and ginger in a small saucepan. Bring SPLENDA® Granulated Sweetener mixture to a boil over medium-high heat, stirring constantly.
- Combine cornstarch and 1/4 cup water, stirring until cornstarch dissolves; add to SPLENDA® Granulated Sweetener mixture, stirring until mixture returns to a boil. Add chicken and cook 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 25.6 g, Cholesterol 66.7 mg, Fat 15.4 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 2.4 g, Sodium 330.5 mg, Sugar 8.8 g
ORANGE AND GINGER CHICKEN
Provided by Jeanne Silvestri
Categories Chicken Citrus Ginger Poultry Sauté Quick & Easy Spring Bon Appétit Florida
Yield Serves 4
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.
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