Time 50m Yield 4 Number Of Ingredients 3 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top. Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes. Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Time 40m Yield Makes: 4 Servings Number Of Ingredients 9 Steps:
To begin making the Sweet Chili & Orange Chicken Recipe, We will heat a flat skillet with oil on medium flame, add garlic and onions and saute for a couple of minutes until the onions are just about softened. Add the chicken breasts and grill them along with a little salt till the chicken gets roasted and turns golden brown. In the meantime, in a mixing bowl combine all the ingredients for the sauce - orange juice, red chilli sauce, corn flour and pepper powder along with 1/2 cup water. Reduce the heat and add the orange sauce mixture to the grilled Allow the Sweet Chili & Orange Chicken to cook in low heat for at least 15 minutes until the grilled chicken gets well coated. This will help to develop the flavor and it will slowly start to thicken up. Once the Sweet Chili & Orange Chicken is thick, turn off the flame and transfer to a serving bowl and serve hot. Serve the Sweet Chili & Orange Chicken along with a bowl of Burnt Garlic Veg Fried Rice Recipe to make your lunch simple and delicious. You can finish off with a Banana Cream Pie Recipe as dessert.
Time 6h15m Yield 6 servings. Number Of Ingredients 7 Steps:
Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 10 Steps:
Heat oil in a large non-stick skillet over medium-high heat. Add ginger, green onions and garlic and stir 30 seconds. Add chicken cubes and stir-fry 2 or 3 minutes, until browned. Mix the hoisin, chili sauce and soy sauce and add to the chicken. Cook until chicken is fully cooked. Add spinach and cook a minute until just wilted. Serve over rice and garnish with cilantro. If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens. Leftovers make a good wrap filling with additional vegetables.
Time 40m Yield 8 Number Of Ingredients 20 Steps:
Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy. Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off. Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil. Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. 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 red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached. Pour sauce over chicken and serve.
More about “sweet chili orange chicken recipes”
Time 35m Yield 2 2, 2 serving(s) Number Of Ingredients 8 Steps:
Cut the chicken breasts into strips and season with salt and pepper. Slice the Peppers and onion and season lightly with salt and pepper. Stir fry the the peppers and onions in oil for 2-3 mins, remove from wok and place on kitchen paper. Add chicken to wok and add more oil if needed. Stir fry the chicken 3-5 mins until cooked through. When chicken is cooked add back in the veg. Add Orange juice and reduce by half. Add sweet chilli sauce and continue to reduce until the sauce is a good consistency. Serve in bowls and garnish with sliced chillie.
