CHICKEN AND ORANGES RECIPE RECIPES

CHICKEN A LA ORANGE RECIPE | ALLRECIPES

Chicken A La Orange Recipe | Allrecipes image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories Meat and Poultry Chicken Breast Skillet

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2?½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, CarbohydrateContent 34.7 g, CholesterolContent 68.4 mg, FatContent 5.2 g, FiberContent 0.4 g, ProteinContent 28.4 g, SaturatedFatContent 0.9 g, SodiumContent 79.5 mg, SugarContent 26 g

ASIAN ORANGE CHICKEN RECIPE | ALLRECIPES

Asian Orange Chicken Recipe | Allrecipes image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories World Cuisine Asian

Total Time 3 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1?½ cups water
2 tablespoons orange juice
¼ cup lemon juice
? cup rice vinegar
2?½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Steps:

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, CarbohydrateContent 68.7 g, CholesterolContent 34.2 mg, FatContent 11.2 g, FiberContent 1.4 g, ProteinContent 17.8 g, SaturatedFatContent 1.7 g, SodiumContent 762.8 mg, SugarContent 36.5 g

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