CHICKEN AND ORANGE RECIPES

Name: Orange Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Vegetable Or Peanut Oil For Frying; Chicken; 4 whole Egg Whites; 2 tbsp. Cornstarch; 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces; Sauce:; 1/2 c. Orange Juice; 1 tbsp. Soy Sauce; 1 tbsp. Packed Brown Sugar (OR White Sugar OR Honey); 1 tbsp. Rice Vinegar (or Regular Distilled Vinegar); 1/4 tsp. Sesame Oil; Dash Of Salt; Dash Of Crushed Red Pepper, More To Taste; 1 clove Garlic, Pressed Or Minced; 2 tsp. Minced Ginger; 1 tsp. Cornstarch (additional); Zest Of 1 Orange (optional); 1/4 c. Water; 2 whole Green Onions, Sliced

ORANGE CHICKEN - THE PIONEER WOMAN

Orange Chicken - The Pioneer Woman image

I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I’d never shared the recipe here on my totes cr

Provided by Ree Drummond

Categories main dish poultry

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

Vegetable Or Peanut Oil For Frying
Chicken
4 whole Egg Whites
2 tbsp. Cornstarch
4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
Sauce:
1/2 c. Orange Juice
1 tbsp. Soy Sauce
1 tbsp. Packed Brown Sugar (OR White Sugar OR Honey)
1 tbsp. Rice Vinegar (or Regular Distilled Vinegar)
1/4 tsp. Sesame Oil
Dash Of Salt
Dash Of Crushed Red Pepper, More To Taste
1 clove Garlic, Pressed Or Minced
2 tsp. Minced Ginger
1 tsp. Cornstarch (additional)
Zest Of 1 Orange (optional)
1/4 c. Water
2 whole Green Onions, Sliced

Steps:

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

ORANGE CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

Orange Chicken Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 50 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch
Vegetable or peanut oil, for frying

Steps:

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
Toss the chicken in the sauce and serve.

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