Best Easy Orange Chicken Recipes

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
• Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE

Steps:

• To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
• Toss with hot chicken and sprinkle with sesame seeds to coat.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• 1. Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side. 2. Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

EASY ORANGE CHICKEN WITH RICE

Steps:

• Preheat oven to 375 degrees (farenheit).
• Sprinkle salt and pepper to taste over the chicken.
• Place the cut up chicken in a foil lined baking dish, skin side up.
• Bake in preheated oven for 35 minutes.
• In a medium saucepan combine the orange juice, butter and ginger, heat through.
• Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
• Meanwhile, cook rice according to package directions.
• Serve the chicken and sauce with the rice.

EASY ORANGE CHICKEN VEGETABLE STIR-FRY RECIPE - (4.4/5)

Steps:

• Blend all the ingredients for the sauce in a blender or food processor for 10 seconds. Taste the sauce and add your choice of sweetener to your liking. Blend again for a few more seconds. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl. Rinse the skillet clean. Season the chicken with salt and pepper. Add the corn starch and massage the chicken with your hands. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm. Transfer the vegetables to a plate lined with a paper towel. Wipe down the skillet until dry. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes. Add the remaining vegetables and stir-fry them together for 2 minutes. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

ORANGE CHICKEN - CHINESE TAKEOUT STYLE, QUICK, EASY & BAKED, NOT FRIED.

Steps:

• Heat a cookie sheet in the oven at 425 degrees F. This speeds up the cooking time later.
• Cut the chicken into about 2-bite pieces and season them lightly with salt and pepper
• Sift together the flour, salt, pepper, powdered ginger and five spice powder.
• Whisk together the egg and water to make an egg wash.
• Dredge the chicken pieces into the flour dredge to coat them, then dip the pieces into the egg wash and back into the flour and spice dredge again.
• Working quickly, retrieve the cookie sheet from the oven and lightly brush the entire bottom with the oil. Add the coated chicken pieces to the pan but don't crowd them together. They should not be touching. Lightly drizzle a little more oil over the chicken pieces. A spray bottle works well for this too.
• Pop the chicken into the oven for 8 minutes. Take the pan out and turn the chicken pieces over before putting them back into the oven for another 7-8 minutes. Cut one open to see that they are fully cooked. This should be plenty of time at that temperature.
• Toss the cooked chicken pieces wight he sauce and serve over steamed rice or Chinese noodles.
• Garnish with toasted sesame seeds and chopped green onions if you like.
• In a small saucepan over medium heat, quickly sauté the garlic in the peanut oil for only a minute or so.
• Add all of the remaining ingredients to the pot, except the cornstarch and water.
• Bring the sauce to a slow simmer for 5 minutes.
• Stir the cornstarch into the water and immediately add it to the sauce stirring constantly. Simmer for only another minute, stirring constantly before serving.

EASY INSTANT POT® ORANGE CHICKEN

Steps:

• 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.

EASY CROCK POT ORANGE (PEACH) CHICKEN RECIPE - (3.9/5)

Steps:

• Cook the Chicken in the crock pot for 3 hours - covered Drain the Juice from the Crock Pot Mix the BBQ sauce, Orange Marmalade, and Soy Sauce Pour Mix over chicken, cover and cook on high for an additional 30 minutes.

VERY EASY CHICKEN WITH ORANGE SAUCE

Steps:

• In skillet with shortening, brown chicken on all sides.
• Sprinkle with 1 teaspoon salt.
• Add paprika.
• Arrange onion over top of chicken.
• Combine juice, brown sugar, parsley, soy, ginger and 1/4 cup of water; pour over chicken and onion.
• Cover and simmer until chicken is tender, 35-50 minutes.
• Serve over hot rice.

EASY ORANGE CHICKEN STIR FRY

Steps:

• Place the cubed chicken in a bowl, and add the marinade ingredients (rice wine or sherry and the cornstarch); marinate the chicken for 30 minutes.
• While the chicken is marinating, prepare the sauce ingredients ( combine orange juice through chili paste) and the garlic and ginger.
• Heat the wok and add oil; when oil is hot, add the garlic and ginger and stir-fry until aromatic.
• Add the chicken and stir-fry until it changes color; push up to the sides of the wok, making a well in the middle & add the sauce.
• Combine the sauce and the chicken. Stir-fry for another minute or so until the chicken is thoroughly cooked and serve hot with rice or chinese noodles.

EASY ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken breast halves in a 9x13-inch pan.
• Combine the orange juice and onion soup mix and pour over the chicken.
• Bake, covered, 1 hour in preheated oven.
• Uncover and top with fresh orange slices. Bake 20 minutes longer.
• NOTE: I like to serve this with a green salad and rice with mushrooms.

EASY ORANGE-GLAZED CHICKEN DINNER

Steps:

• Preheat oven to 400°F. Spread chicken breasts with marmalade. Measure 1/3 cup coating mix; place in shallow dish. Coat both sides of chicken with the coating mix.
• Place orange slices in 13x9-inch baking dish; top with chicken.
• Bake 25 minutes or until chicken is cooked through. Serve with green beans and rolls.

EASY HONEY ORANGE BAKED CHICKEN RECIPE - (5/5)

Steps:

• Preheat oven to 400 degrees. Place zest from the orange into a small bowl. Warm honey in microwave fro 10 seconds to liquefy. Combine the honey, soy sauce, orange zest, orange juice, and sesame oil. Sir to mix well. Rinse and pat chicken damp. Season the chicken both inside and out with kosher salt. Cut the zested orange into 8 chunks and stuff into the cavity of the chicken. Using pastry brush, brush the honey mixture over the chicken. Place chicken breast-side down in roasting pan. Bake for 350 degrees for 45 minutes. Turn chicken to breast-side up. Brush again with honey mixture and bake until browned about 30 minutes more or until instant-read meat thermometer inserted in the thickest part of the thigh registers 180 degrees. Remove chicken from oven, burst the remaining honey blend over the chicken. Transfer to a platter or cutting board to rest for 10 minutes before serving. Drizzle the carved chicken with any remaining pan juices and serve. *For Rotisserie Oven:* Arrange a small wire rack, steaming tray, or chopstick frame inside of a medium oven-proof glass dish. Rest the chicken, breast side up, on top. Place the multi purpose pan onto the lower shelf position 3. Center the dish on the pan. Do not cover. Program oven: Bake 350 degrees for 45 minutes. Bake until lightly browned, about 15 minutes. Using a pastry brush, brush the honey mixture over the chicken breast, then rotate chicken to breast side down. Brush the honey mixture over the chicken bottom and sides and return to the chicken to the oven. Continue to cook another 30 minutes, or until instant-read meat thermometer inserted in the thickest part of the thigh registers 180 degrees. Remove chicken from oven, burst the remaining honey blend over the chicken. Transfer to a platter or cutting board to rest for 10 minutes before serving. Drizzle the carved chicken with any remaining pan juices and serve.

EASY ORANGE CHICKEN | THE MODERN PROPER

Steps:

• Preheat oven to 375°F
• In a large bowl toss chicken breast pieces with salt and olive oil and arrange on a baking sheet
• Bake chicken cubes for 20 minutes on center rack until cooked through
• While chicken is baking prepare a sauce
• In a small bowl form a slurry by combining cornstarch with water until fulling incorporated
• In a small saucepan add all ingredients, including prepared slurry, and bring to a simmer
• Allow to simmer for 3-5 minutes, until sauce has thickened
• Once chicken is done pour the orange sauce over the chicken and toss until chicken is fully coated
• Serve warm over white rice or cauliflower rice
• Enjoy!

EASY ORANGE CHICKEN

Steps:

• Rinse chicken. Cut chicken into bite-size pieces and rinse again with cold water. **DO NOT PAT DRY - LEAVE WET** Roll each piece of wet chicken into the corn starch coating well. Place the coated chicken on a cookie sheet without putting them on top of each other. Let dry completely. At this point, start heating up your oil (either to deep fry or pan fry your chicken).
• Have 2 pans ready. 1 with the large egg beaten and the other with flour that has salt and pepper mixed through it well.
• Take each piece of chicken, dip it into the egg then roll it in the flour to coat.
• Drop into the oil when it is hot. Fry your chicken as you would usually. Remove the chicken and place it on a platter that has paper towels on it to absorb any excess oil.
• In a wok or large frying pan, add the orange juice and brown sugar, mixing well with a spoon. Cook the orange juice mixture for a good 10 minutes or until the sauce reduces by half. Remove from the heat.
• Add the chicken and coat well with the mixture. Serve immediately.
• Note: my husband is a picky eater, so I leave him out enough chicken so he can eat it plain. This is a great way to get very crunchy and juicy fried chicken!!
• I usually make some jasmine rice ahead and place it in the refrigerator to get cold. Then I stir fry it with soy sauce, a few eggs, sesame seeds, and scallions. (I leave some of the scallions out to garnish my dish) I also wok some broccoli florets in a little Hoisin Sauce just enough to cook them but leave a crunch to serve with this dish.

EASY ORANGE CHICKEN

Steps:

• In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
• Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about ¾-inch wide and 3½- to 4-inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
• Squeeze enough juice from both oranges to measure ½ cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
• In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
• Line a large rimmed baking sheet with paper towels.
• In a 10-inch cast-iron skillet, heat ½ inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
• Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
• Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.