ORANGE CHICKEN SPICY RECIPES

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SPICY ORANGE CHICKEN RECIPE: HOW TO MAKE IT



Spicy Orange Chicken Recipe: How to Make It image

I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 15

2 large navel oranges
2 tablespoons cornstarch
1/2 cup reduced-sodium chicken broth
1/3 cup rice vinegar
1/4 cup honey
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons canola oil, divided
Hot cooked rice
Sesame seeds and thinly sliced green onions

Steps:

  • Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ORANGE CHICKEN - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Orange Chicken - The Pioneer Woman – Recipes, Country ... 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

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.

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