Time 25m Number Of Ingredients 18 Steps:
Season chicken with salt, pepper, and garlic powder. Add chicken and veggies to a large pan or non stick skillet and cook over medium heat 8-12 minutes, stirring throughout til chicken is cooked through. In a medium bowl whisk together all sauce ingredients. Pour over chicken and veggies, and bring sauce to a boil. Whisk together cold water and corn starch. Pour cornstarch slurry into pan. Stir until sauce thickens. Serve warm with rice and garnish with green onions if desired.
Number Of Ingredients 19 Steps:
Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie. Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs). Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°. Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix. Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat. Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.) Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side. Remove cooked chicken and place on a plate lined with paper towels. In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.) Bring sauce to a boil over medium heat stirring occasionally. In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up. Pour sauce over chicken, stir to coat and serve over rice.
Yield 4 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.
Time 35m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Place chicken in large freezer bag. Mix marinade ingredients and pour in bag with chicken. If using as a stir fry marinade, double the marinade ingredients and put half(just the marinade) in a separate freezer bag. Seal and freeze. To serve:. Thaw chicken overnight in fridge. Grill until juices run clear. If using as a stir fry marinade, remove chicken from marinade. Stir fry with desired veggies until done, adding seperate bag of marinade the last few minutes. Thicken with cornstarch if desired. Serve over rice.
Time P1DT30m Yield 3-4 serving(s) Number Of Ingredients 7 Steps:
In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator. Place marinated chicken in a single layerin a seperate, foil-lined baking dish. Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes. Serve with orzo, rice etc.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350F and lightly spray a 3 quart casserole dish. Arrange chicken breasts in casserole dish. Mix brown sugar and cornstarch. Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture. Pour this over the chicken. Cover with foil and bake for 25 minutes, basting with sauce a few times through baking. Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.
Number Of Ingredients 7 Steps:
1.In bowl, mix orange juice, Yoshida Sauce, honey, and 3 tablespoons zest (optional) Reserve 1 cup. 2.Marinate Chicken for 10 minutes. Drain chicken; discard marinade 3.Lightly brush grill pan with Olive Oil. Heat to medium. 4.Cook chicken, turning once halfway through cooking time (4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked. Use remaining sauce at table as dipping sauce or salad dressing. 5.Optional: top with toasted almonds.
Time 21m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Wash and dry chicken breasts, trimming off any fat or sinew. Halve breasts; place in shallow baking dish. In saucepan, boil orange juice until reduced by half. Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil. Boil about 5 minutes, until thick and syrupy. Remove pan from heat and strain glaze into a bowl. Let cool to room temperature. Pour half over the chicken breasts, turning breasts to coat both sides. Marinate chicken breasts in this mixture for 30 minutes. Just before serving, preheat grill or broiler to high. Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze. Sprinkle chicken with sliced green onions and serve at once with your favorite rice.
More about “orange teriyaki chicken recipes”
Time 4h15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a skillet, heat oil to medium-high heat. Add chicken and brown. Put chicken in crockpot. Add frozen vegetables and tapioca. Mix well. In a small bowl, mix all remaining ingredients. Pour on the chicken. Cover and bake at low heat for 4 hours.
