Best Sesame Orange Chicken Recipes

SESAME ORANGE CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze 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. Serve as directed.

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

CHINESE ORANGE-SESAME CHICKEN

Steps:

• Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
• In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
• Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
• Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
• Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
• Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

HONEY-ORANGE CHICKEN WITH SESAME SAUCE

Steps:

• Combine juice, honey, ginger, garlic, zest, salt and pepper in a bowl.
• Add chicken, stir to coat.
• Cover and refrigerate for 30 minutes minimum.
• Heat a large skillet over med. heat until hot.
• add vegetable oil and swirl to coat.
• Lift chicken from marinade and let excess drip back into the bowl.
• When oil is hot, add chicken and cook over med heat 3 min per side, or until golden brown.
• Add reserved marinade to skillet and boil over med-high heat, turning chicken once or twice, 3-5 min, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame iol into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside.
• Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
• Add lemon juice, vinegar, pepper, and mustard; whisk.
• Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
• Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
• Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
• Heat a grill or grill pan until very hot.
• Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
• Grill vegetables and reserved orange wedges until tender.
• Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
• Grill until browned on both sides and cooked through.
• Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
• Serve with remaining reserved vinaigrette.

SESAME ORANGE CHICKEN

Steps:

• Heat a small skillet on medium high heat. Add the sesame seeds. Toast sesame seeds until fragrant and lightly browned.
• Do not turn your back on the seeds while cooking, they can easily and quickly burn. Stir often to keep them from burning.
• You may hear them pop, and some of them may hop out of the pan while cooking. When lightly browned remove from heat and set aside.
• Mix melted butter in with the bread crumbs. Heat a large skillet on a medium high, add the bread crumbs, stir often until the bread crumbs get toasty brown. Remove from heat, let cool.
• Heat the oven to 450°F Line a roasting pan with foil. Put a flat baking rack on the lined roasting pan.
• Use a meat pounder to lightly pound the chicken breasts between two pieces of wax paper to even out the thickness of the breasts.
• Use a microplane grater to grate the zest from the orange. Place the zest in a large bowl.
• Cut 4 thin round slices from the center of the orange to use with this recipe. Save the rest of the orange for snacking.
• 6 Add to the large bowl with the zest, the marmalade, honey, soy sauce, sesame oil, peanut oil, chili sauce and salt. Mix well.
• Add the chicken to the sauce, coating every piece. You can at this point make ahead by 24 hours and let the chicken marinate, or you can go ahead with the recipe.
• In a large, shallow dish, mix together the toasted sesame seeds and bread crumbs. Working with the chicken one piece at a time, dredge the chicken in the coating, pressing down on the crumbs to make sure they adhere well.
• Transfer to the backing rack on the lined roasting pan. Dip the orange slices in the leftover marmalade mix and set on the rack.
• Cook at 450°F until the chicken has an internal temperature of 165°F, about 20 minutes. Serve immediately, topped with the orange slices.

SESAME CHICKEN KEBABS WITH ORANGE HOISIN SAUCE

Steps:

• 1. Marinate chicken in mixture of soy sauce, sesame oil, olive oil, lemon juice, garlic, ginger, chilies and rosemary leaves for at least two hours. Thread chicken on skewers. 2.Combine hoisin sauce, vinegar, orange juice, scallions and sesame oil. Season to taste with salt and pepper. 3.Preheat grill or broiler. Cook chicken for about five minutes on each side, or until done, basting with marinade. Garnish plates with rosemary sprigs. Serve sauce separately in small bowl.

SESAME CHICKEN KEBABS WITH ORANGE HOISIN SAUCE

Steps:

• Marinate chicken in mixture of soy sauce, sesame oil, olive oil, lemon juice, garlic, ginger, chilies and rosemary leaves for at least two hours. Thread chicken on skewers.
• Combine hoisin sauce, vinegar, orange juice, scallions and sesame oil. Season to taste with salt and pepper.
• Preheat grill or broiler. Cook chicken for about five minutes on each side, or until done, basting with marinade. Garnish plates with rosemary sprigs. Serve sauce separately in small bowl.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• 1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper and mustard; whisk. slowly whisk in sesame oil; set aside.
• 2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinegar mixture over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
• 3. Heat grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 tsp. salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining tsp. salt; discard marinade, Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with the sesame seeds. Serve with remaining vinegar mixture.

SESAME CHICKEN FINGERS WITH SPICY ORANGE DIPPING SAUCE

Steps:

• Mix marinade ingredients (buttermilk, marmalade, soy sauce) in a medium bowl. Add the chicken tenders to the marinade and stir to coat completely with the marinade. Cover with plastic wrap and chill in the refrigerator for 30 minutes to an hour (or longer).
• While the chicken is marinating, prepare the breading. Heat aÂmedium sized thick-bottomed skillet on medium high heat. Add the panko breadcrumbs to the dry hot pan and spread the breadcrumbs so they are in an even layer in the pan. Lower the heat to medium and stir frequently until the breadcrumbs begin to brown. Once you can see visible browning, stir in the raw sesame seeds. Continue to cook in the pan, stirring frequently until the mixture isÂa deep golden color. Remove from heat. Stir in the olive oil and the salt and stir until all of the breadcrumbs and sesame seeds are lightly coated with the oil.
• Pre-heat oven to 400°F. Line a roasting with aluminum foil and place a baking rack on top. Brush or spray the rack with a little cooking oil. Place the toasted breadcrumb mixture in a shallow bowl for dredging. Remove the chicken tenders one at a time from the marinade Â(do not wipe off the marinade) and dredge them in the bread crumb mixture. Place them on the prepared rack on the roasting pan.
• Bake chicken tenders at 400°F for 15 minutes. Remove from oven and let cool for 5 minutes before serving.
• While the chicken tenders are baking, prepare the dipping sauce. In a small bowl stir together the orange marmalade, soy sauce, sriracha hot sauce, and seasoned rice vinegar.
• Serve sesame chicken fingers with the spicy orange dipping sauce.

HONEY ORANGE CHICKEN WITH SESAME SAUCE

Steps:

• combine OJ, honey, ginger,garlic,salt,pepper in bowl.Add chicken, coat with marinade,cover, refrigerate for at least 30 minutes. Heat large skillet over medium heat, add vegetable oil. Remove chicken from marinade, allow it to drain back into bowl, place into skillet 3-4 minutes/side until golden brown. Add marinade to skillet and cook down until chicken cooked thru and sauce reduced by 1/2. Remove chicken to cutting board, and add sesame oil to sauce and pour over chicken. sprinkle with sesame seeds

SPICY ORANGE SESAME CHICKEN

Steps:

• 1. Season the chicken with the spices listed. And allow to marinate for about 10 mins. Once fully seasoned, coat each piece in a thorough coating of cornstarch.
• 2. Heat your oil to 375, once the chicken is fully coated, fry once for 3-5 minutes, until the semi crunchy. The chicken isn't suppsoed to be fully cooked yet, so don't worry. Allow to cool, then fry again until a golden brown color is achieved. Your chicken should be fully cooked and extra crunchy by then!
• 3. (Optional Step) In a small sauce pot, heat the Orange marmalade until a looser consistency has formed. And pass through a fine sieve to get rid of any rind/pith. Then add the rest of the "Sauce" ingredients listed above, and set aside to cool
• 4. In a large wok or high sided skillet, take about 3 tablespoons of the hot oil, and transfer it into the skillet. Sautee the pepper and onions. Once translucent, add the sauce mixture and stir to combine. If your sauce is too thin, take 1 tablespoon of the cornstarch and a bit of water, mix to combine, and add some to the sauce until desired consistency is achieved. Add your chicken, and toss to coat in the sticky glaze, and heat through. Garnish with sesame seeds, and enjoy with a side of rice

SESAME ORANGE CHICKEN

Steps:

• 1. Cut chicken breasts and dice onion. Place in a large skillet on medium heat for about 10 minutes. After chicken is white add sauce, squeeze orange, add flour, stir and let simmer on low heat for 10 additional minutes. Chop green onions and add additional ingredients on top. Serve with a side of brown rice or edamame So simple- so healthy!

SESAME-ORANGE CHICKEN-

Steps:

• Step 1: Heat oil in a deep fryer to 325 degrees. In large bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside. Step 2: Dip chicken pieces into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown). Step 3: In a bowl whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil, orange juice, orange zest, and sesame seeds. Pour into a wok and cook until the sauce is thickened and bubbly. Mix in a bowl with the fried chicken pieces.

SKINNY ORANGE SESAME CHICKEN

Steps:

• Cut chicken breasts (or tofu) into 1 inch pieces, season with salt and pepper. Heat olive oil in a large saute or fry pan over medium- high heat. Add chicken (or tofu) and cook, stirring occasionally, until chicken( or tofu) is browned on the outside and nearly cooked. ( don't over cook, chicken will cook for a few additional minutes with the sauce).
• While chicken(or tofu) is cooking, in a small bowl, whisk together orange juice, honey, ketchup, rice vinegar, corn starch, brown sugar, sesame oil, garlic, orange zest and red pepper flakes.
• Add the sauce to the pan with the chicken (or tofu). Let sauce come to a boil and continue to cook for an additional 2-3 min. until sauce is thickened. Remove from heat and serve immediately over white or brown rice.
• Garnish with toasted sesame seeds and sliced green onion.