ORANGE STUFF RECIPES

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BETTER-THAN-TAKEOUT ORANGE CHICKEN – INSTANT POT RECIPES



Better-Than-Takeout Orange Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 8

2 lbs boneless (skinless chicken thighs)
1/2 cup BBQ sauce (preferably brown sugar flavored)
1/3 cup orange juice
2 tbsp soy sauce
2 tsp cornstarch
2/3 cup orange marmalade
2 cups Cooked rice
Chopped green onions and sesame seeds for garnish

Steps:

  • Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
  • Remove 1/4 cup of cooking liquid and mix with cornstarch.
  • Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
  • Serve over cooked rice garnished with green onions and sesame seeds.

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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