Best Spicy Szechuan Orange Chicken Ww Recipes

SZECHUAN ORANGE CHICKEN

Steps:

• To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
• Bring to boil and boil until reduced to 1 cup, about 10 minutes.
• Stir often to prevent burning.
• May be made up to 2 days in advance; use either hot or cold.
• Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
• In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
• Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
• Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
• Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

SPICY ORANGE-GINGER CHICKEN

Steps:

• Halve the peppers, remove the ribs and seeds, and cut into strips.
• Using vegetable peeler, remove the rind (orange part only) from the orange.
• Cut the rind into very thin julienne strips about 3 inches long.
• Squeeze the orange.
• Add more frozen juice if necessary to make 3/4 cup.
• In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
• In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
• Remove chicken.
• Add orange rind, garlic and ginger and stir-fry until aromatic.
• Add peppers and stir fry for 2 minutes.
• Add the chili sauce mixture and return the chicken to the wok.
• Cook until the sauce is thickened.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

WW 5 POINTS - ORANGE CHINESE CHICKEN

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
• Drain oranges and reserve 1/4 cup liquid.
• Add oranges with reserved liquid to skillet and simmer 2 minutes.
• Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.
• 5 Points per serving. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

SPICY SZECHUAN ORANGE CHICKEN - WW

Steps:

• Cook rice according to package directions, omitting salt and fat.
• Meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl.
• Heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. Add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. Return skillet to heat and add remaining 1 teaspoons canola oil. Add ginger and garlic; stir fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.