Recipes for "orange chicken"

Gather all ingredients.

Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.

Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.

Mix flour, salt, and pepper in another resealable plastic bag.

Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.

Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides.

Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.

Pour reserved sauce into the skillet and bring to a boil over medium-high heat. Mix together cornstarch and water until completely smooth. Stir into the boiling sauce.

Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.

Serve over rice and enjoy!

If you’re using wood skewers, start soaking them!

Line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is way up at the top, about 6 inches from the heating element.

Place chicken in a large mixing bowl.

Combine the sauce ingredients in a small bowl.

Pour only half of the sauce over the chicken and toss to coat; reserve the other half of the sauce for later. Thread the chicken pieces onto skewers, or you can just let the excess sauce drip off and add the chicken directly to your sheet pan! If you want (I do!) season the chicken with a little pinch of extra salt.

Broil for 12 minutes, or until chicken is cooked through and has a burnished and golden exterior.

Optional – mix a little bit of the reserved sauce with the diced pineapple/mango/avocado to make a little “salsa.”

Brush the golden brown chicken with reserved sauce. Serve chicken with rice, beans, and your fruit salsa! Fresh, juicy and savory, so good.

Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.

Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.

Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.

Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.

Combine cornstarch and 3 tablespoons water in a small bowl.

Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.

Pour sauce over chicken and serve.

Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.

Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.

Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.

Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.

Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.

While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.

Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.

Remove chicken from the air fryer and combine with sauce.

Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.

Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.

Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.

Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.

Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.

Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.

Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.

Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.

Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Turn the Instant Pot back to the Saute function. Stir in brown sugar.

Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, mix the chicken, orange zest, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through.

3. Meanwhile, make the sauce. In a saucepan, combine all ingredients, then set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat.

4. Remove the broccoli from the sheet pan. Then pour the orange sauce over the chicken and toss the chicken up in the sauce. Bake for another 5 minutes, until the sauce is baked onto the chicken.

5. Serve the chicken, broccoli, and orange sauce with green onions and toasted sesame seeds. I love this over rice, but it's also great as an appetizer too!

In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.

Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.

Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

1. To make the dressing. Combine all ingredients in a glass jar or bowl.

2. To make the wontons. Heat the oil in a skillet. Add the strips of wontons and let cook, 1-2 minutes, until deeply golden and crisp. Drain on paper towels, then sprinkle with flaky salt.

3. To make the salad. In a salad bowl, combine the cabbage, lettuce, chicken, almonds, and orange slices. Pour over half the dressing, then toss to coat the greens. Add the avocados, fried wontons, green onions, and chili oil. ENJOY the yumminess.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrots, garlic, and ginger; cook and stir until carrots are slightly softened, about 5 minutes. Transfer to a bowl.

Add remaining 2 tablespoons olive oil to the same skillet. Add chicken; cook and stir until chicken is no longer pink in centers, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.

Transfer about 1/4 cup sauce from the skillet to a small bowl; whisk in cornstarch until dissolved and smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 minutes.

Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.

Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Drain chicken thoroughly in a colander, reserving marinade.

Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.

Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.

Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.

Remove from heat. Garnish with cilantro and serve.

Place flour in a small bowl. Dredge chicken in the flour to lightly coat.

Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.

Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

Preheat the oven to 350 degrees F (175 degrees C).

In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.

Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.

Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.

Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.

Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken pieces in a lightly greased 9x13 inch baking dish.

In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.

Whisk flour, ½ cup cornstarch, salt, and white pepper together in a large bowl.  Add egg, water, and 1 ½ tablespoons canola oil and stir to combine (mixture will be like a sticky batter). Add chicken pieces to batter and toss well to coat. Let chicken stand in refrigerator while oil heats.

Pour peanut oil into a deep saucepan filled about 2 inches deep. Heat oil to 375 degrees C (190 degrees F).

Meanwhile, to make the sauce: Heat remaining ½ tablespoon canola oil and 2 teaspoons sesame oil in a large skillet over medium-high heat. Add crushed red pepper, ginger, and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in brown sugar, orange juice, vinegar, and soy sauce; bring mixture to a boil, stirring often.

Combine 3 tablespoons cold water with 2 tablespoons cornstarch in a small bowl and stir until cornstarch is dissolved. Pour mixture into saucepan and stir to combine. Bring mixture to a boil and reduce to simmer, stirring constantly until sauce thickens. Turn heat off and keep warm while chicken is cooking.

Working in batches, add coated chicken pieces carefully to the hot oil. Oil temperature will reduce when food is added. Cook chicken at 350 degrees F (175 degrees C), stirring occasionally, until golden brown and crispy, 5 to 6 minutes. Remove chicken with a slotted spoon and drain on a wire rack set over paper towels. Bring oil temperature back up to 365 to 375 degrees F (185 to 190 degrees C) and repeat process with remaining chicken.

Return sauce mixture to medium heat, add more water if necessary if sauce thickens too much. Once hot, add in cooked chicken pieces and toss well to coat. Stir in remaining 1 teaspoon sesame oil and orange zest and serve over hot cooked rice. Garnish with green onions and sesame seeds if desired.

Preheat the oven to 400 degrees F (200 degrees C). Place frozen nuggets in a single layer on a baking sheet.

Bake in the preheated oven until hot and crispy, 11 to 13 minutes, or according to package directions.

Meanwhile, whisk marmalade, BBQ sauce, and soy sauce together in a small saucepan and heat over low heat until hot, about 5 minutes.

Place nuggets in a large bowl. Drizzle sauce over the top. Toss to coat.

Place chicken breasts into a glass or ceramic bowl. Juice two of the blood oranges over the chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.

Remove chicken from marinade and shake off excess. Season chicken with salt and pepper. Discard remaining marinade.

Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side. Transfer to a plate and cover with aluminum foil.

Juice the remaining three blood oranges.

Melt butter in a clean skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent and garlic begins to brown, about 5 minutes. Stir in remaining blood orange juice, chicken stock, white wine, and parsley; bring to a boil. Return chicken to the skillet, reduce the heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates.

Add honey to the pan juices and simmer until dissolved and the sauce has thickened, about 2 minutes. Spoon sauce over chicken and serve.

Preheat oven to 375 degrees F (190 degrees C).

Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.

Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.

Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.

Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.

Preheat oven to 400 degrees F (200 degrees C).

Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.

Bake in the preheated oven for 45 minutes, basting often.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.

Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).

Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Preheat the oven to 350 degrees F (175 degrees C).

Season drumsticks with salt and pepper and place in an oven-proof dish.

Bake in the preheated oven for 20 minutes.

Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.

Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.

Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

Sprinkle chicken with salt and place in a large glass or plastic bowl.

Whisk together honey, orange juice with pulp, butter, rosemary, orange zest, garlic, and pepper in a separate bowl. Pour orange mixture over chicken; cover with plastic wrap and refrigerate for at least 1 hour to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Place chicken in a single layer in a roasting pan; pour orange mixture over chicken.

Bake in the preheated oven for 30 minutes. Baste chicken with pan juices and reduce oven temperature to 325 degrees F (160 degrees C). Continue basting chicken every 20 minutes and cook until chicken is a deep orange-brown color, no longer pink at the bone, and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read at least 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C). Add chicken broth to a small roasting pan; set aside.

Loosen skin from chicken breasts and thighs; evenly stuff 1 tablespoon-sized butter pieces underneath loosened skin. Transfer to the roasting pan.

Squeeze orange halves over chicken; stuff orange halves into chicken cavity. Tie chicken legs together with kitchen twine. Season chicken with salt and pepper, then rub in minced garlic. Drizzle 1/2 cup melted butter all over chicken; lay herb sprigs onto breasts and around legs. Cover roasting pan with aluminum foil.

Bake in the preheated oven for 20 minutes. Uncover; baste chicken with pan juices. Continue cooking until chicken no longer pink and an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste chicken every 10 to 15 minutes after uncovered. Rest 10 minutes before slicing.

1. In a bowl, combine the chicken, egg white, tamari/soy sauce, orange zest, and pepper. Toss well to coat. In a separate bowl, add the cornstarch.

2. Dredge the chicken through the cornstarch to coat.

3. In a glass jar, whisk together the broth, orange juice, tamari/soy sauce, rice vinegar, and honey.

4. Heat the avocado oil in a large skillet over medium heat. Add the chicken, working in batches, cook until golden all around, about 5 minutes. Remove the chicken from the skillet.

5. To the skillet, add the garlic, ginger, and chili flakes. Cook 1-2 minutes. Pour in the orange sauce. Bring to a boil, boil 3-4 minutes, then add the chicken. Toss with the sauce and cook until the sauce thickens around the chicken, about 5 minutes.

6. Serve the chicken and sauce over steamed rice with sesame seeds and green onions.