CHICKEN IN ORANGE SAUCE RECIPES

Name: Orange Chicken Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 1 cup orange marmalade; 1/4 cup pineapple juice; 1/4 cup rice wine vinegar; 4 teaspoons soy sauce; 4 teaspoons ketchup; 1 -2 teaspoon sesame seeds; 1 drop sesame oil; 1 teaspoon red pepper flakes (optional); 1 tablespoon cornstarch

ORANGE CHICKEN SAUCE RECIPE - FOOD.COM

Orange Chicken Sauce Recipe - Food.com image

I had tried all of the orange juice concoctions and I couldn't really accept them as "orange chicken", but this one came out great and everyone seems to really like it. We have definitely been making more Chinese food at home. It is sweet, tangy and spicy (optional). Enjoy! Also you can use this with my Recipe #381962 recipe.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup orange marmalade
1/4 cup pineapple juice
1/4 cup rice wine vinegar
4 teaspoons soy sauce
4 teaspoons ketchup
1 -2 teaspoon sesame seeds
1 drop sesame oil
1 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch

Steps:

Put all of the ingredients into a sauce pan; stir.
Bring to a boil on med heat.
Turn down low to simmer, whisking or stirring frequently till mixture thickens.
Remove from heat.
Pour over chicken or use as a dip.
Can use orange wedges and jalapenos as garnish.

Nutrition Facts : Calories 155.6, FatContent 0.9, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 290.3, CarbohydrateContent 39.1, FiberContent 0.5, SugarContent 33.9, ProteinContent 0.8

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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