SALSA ORANGE CHICKEN SKILLET
"This is an easy, festive meal to serve for any occasion. Its taste and appearance are sure to impress." Especially since this dish only has 6 g of fat per serving! Nancy Daugherty - Cortland, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink., Stir in the salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice.
Nutrition Facts : Calories 397 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 53g carbohydrate (19g sugars, Fiber 4g fiber), Protein 27g protein.
SKILLET ORANGE CHICKEN WITH CARROTS
From a book about cooking for young children, this has been a staple in our house since the kids were toddlers, and my youngest still asks for it at least once a month! Only 4 ingredients!!!!
Provided by muffin-maker
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add chicken to the skillet, add sliced carrots, mix orange juice and soy sauce together and pour over the chicken. Place on stove and cover; bring to boil, reduce heat and simmer for about 15 minutes, or until chicken is tender. Can use boneless, skinless breasts, but the sauce isn't as flavorful. I also double the amounts of liquid, as I like to have extra sauce.
Nutrition Facts : Calories 227.5, Fat 14.5, SaturatedFat 4, Cholesterol 79, Sodium 344.2, Carbohydrate 6.4, Fiber 0.9, Sugar 4.1, Protein 17.2
APPLEBEE'S CRISPY ORANGE CHICKEN SKILLET
Steps:
- 1. Cut your chicken into 2 inch piece and put them into a large bowl. Add in the egg, salt, pepper and oil. Mix it well and set it to the side. In another large bowl, stir the cornstarch and flour together and mix it well. Add the chicken into the flour mix and coat each piece generously. 2. Pour about a 1/2 inch of oil into a heavy skillet and set it over high heat. When the temperature is 375 degrees, carefully put some chicken pieces in small batches and fry for 3 to 4 minutes or until it's brown and crispy/crunchy. Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels, brown bags, or however you'd like to drain it. Finish frying the chicken until they're all done. Set it aside and put together your glaze in the next step. 3. Let your oil cool slightly in the skillet and remove all but 2 tbsp. of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don't end up with a bitter taste. Add the rest of the ingredient in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat and simmer it until a saucy thick glaze is created. Pour the glaze over the chicken and serve!
CRISPY ORANGE CHICKEN SKILLET
Steps:
- Cut chicken into 2 inch pieces and put into a large bowl. Mix the egg, salt, pepper, and vegetable oil together, then add in the chicken and set it aside. To save on calories, carbs, and fat, skip this step: In another large bowl, stir the cornstarch and flour together well. Add the chicken into the flour mix and coat each piece generously. (I then coat them with bread crumbs which gives them a nice suttle crunch.) Pour about 1/2 inch of oil into a heavy skillet and set over high heat. When temperature is 375 degrees, carefully put some chicken pieces in small batches and fry for 3 to 4 minutes or until it's brown and crispy/crunchy. Remove the chicken from the oil with a slotted spoon and drain it onto paper towels. Finish frying the chicken until they're all done. Set it aside. Let the oil in the skillet cool slightly, and remove all but 2 Tbsp of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don't end up with a bitter taste. Add the rest of the ingredients in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat. Simmer until a saucy thick glaze is created. Pour the glaze over the chicken and serve. I serve it over Jasmin rice.
ORANGE CHICKEN SKILLET
Lynn starts with Orange Chicken Skillet, a succulent stir-fry that spotlights tender chicken and fresh vegetables. Drop-in guests will think you fussed over the citrus-flavored sauce.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, stir-fry the chicken, carrots, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. , In a small bowl, combine flour and brown sugar; stir in orange juice and chili sauce until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pasta.
Nutrition Facts : Calories 290 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 375mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 25g protein.
SKILLET CHICKEN BREASTS IN ORANGE-MUSTARD SAUCE
Chicken breasts cook up juicy and flavorful in this easy skillet simmer dish made with dried rosemary leaves, fresh orange juice and Dijon mustard.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix seasonings; rub onto both sides of chicken breasts. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 to 5 min. on each side or until lightly browned on both sides. Meanwhile, mix orange zest, juice, mustard and sugar until blended.
- Add orange juice mixture to skillet. Bring to boil; cover. Simmer on medium-low heat 5 to 6 min. or until chicken is done (165ºF). Remove chicken from skillet, reserving sauce in skillet; cover chicken to keep warm.
- Remove 2 Tbsp. sauce from skillet; mix with cornstarch until blended. Return to skillet; cook on medium heat 3 to 5 min. or until thickened, stirring constantly. Serve spooned over chicken.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
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