Time 1h20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 375 degrees F. Rinse and remove skin from chicken pieces and dry thoroughly. Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat. Arrange chicken in baking dish sprayed with cooking spray,“skin”-side down. Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes. Pour over chicken and bake for 30 minutes. Turn chicken and continue baking another 20-30 minutes or until richly browned. (If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil). Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan. Pour sauce over chicken and serve.
Time 1h Yield 4 Number Of Ingredients 5 Steps:
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.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Toss together chicken, flour, curry powder and chili powder until chicken is well coated. Heat oil over medium heat in a heavy bottomed pot. Cook chicken until browned all over, about 6-7 minutes. Remove from pot. Stir-fry onions till translucent Add broth and orange juice and bring to boil. Return chicken to pot and cook until sauce begins to thicken. If needed add a teaspoon of flour if sauce is not thick to your liking. Add salt as desired. Let simmer for 15 minutes. Mix in cilantro and almonds. Serve over rice and enjoy!
Time 1h Yield 2 Number Of Ingredients 8 Steps:
Sprinkle chicken pieces with curry powder; rub curry into meat. Put chicken in small baking dish, skin side down. Combine orange juice, honey and mustard in small saucepan, simmer, stirring occasionally, until blended. Pour sauce over chicken and bake at 375? for 30 minutes. Turn chicken and continue baking 20 minutes longer or till tender. Remove chicken to serving platter; keep warm. In small saucepan combine cornstarch and water; stir in pan juices from chicken. Cook and stir till thick and bubbly. Add orange pieces; heat 1 minute more then pour sauce over chicken on platter or serve separately to be ladled over mashed potatoes.
Time 45m Yield 4 to 6 servings Number Of Ingredients 30 Steps:
For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve. For the broccoli: Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly. For the chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack. To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli. In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle. Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the scallions and white pepper and cook for an additional minute. Serve immediately.
Yield 4 servings Number Of Ingredients 11 Steps:
Slice chicken breast into cubes. In a bowl, combine marinade ingredients. Add chicken and stir to coat. Let marinate at least 1 hour. In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes. Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes. Serve over rice if desired. Enjoy!
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Time 1h45m Yield 6 Number Of Ingredients 15 Steps:
Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed 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. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade. Heat a large non-stick skillet over high heat. Cook and stir chicken 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 2 to 3 minutes. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes. Stir in jalapeno pepper, bell pepper, and sugar snap peas; 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.
Time 30m Yield Serves 2 Number Of Ingredients 0 Steps:
Marinade: Slice chicken breasts in half, to make thin. Gently score down the centre of each side of the breasts and place in a large mixing bowl. Chop the oranges in half, squeezing the juice from two of them into the bowl and added the other 4 halves around the chicken. Add in the garlic and mix around with your hands. Leave overnight in the fridge to marinade. Add the chopped carrots and ginger to a frying pan with oil, and fry until golden. Take the chicken from the fridge and place on an oiled griddle or griddle pan. Cook each side untill golden. Serve the chicken and ginger carrots with rice.
Time 35m Yield 6 servings. Number Of Ingredients 10 Steps:
Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.
Yield 1 serving Number Of Ingredients 16 Steps:
Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs. In a medium-sized saucepan heat the oil to 325˚F (170°C), Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through. In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil. Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce. Add the chicken to the frying pan and coat with the orange sauce. Serve on top of rice and add toppings of your choice. Enjoy!
Time 1h15m Yield 4 servings Number Of Ingredients 8 Steps:
Heat oven to 400 degrees. Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves. Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken. Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes. Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests. Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn’t already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger. Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you’d like.
