Best 3 Bevs Orange Chicken Recipes
**Orange chicken is a popular takeout dish that is easy to make at home. This recipe uses simple ingredients and takes less than 30 minutes to make. The chicken is coated in a sweet and tangy orange sauce that is made with orange juice, soy sauce, brown sugar, and ginger. The chicken is then fried until it is crispy and golden brown. This recipe also includes instructions for making homemade orange sauce and fried rice.**
**Here are some additional details about the recipes in the article:**
* **Orange Chicken:** This recipe uses boneless, skinless chicken breasts that are cut into bite-sized pieces. The chicken is then coated in a batter made with flour, cornstarch, salt, and pepper. The chicken is then fried in hot oil until it is crispy and golden brown.
* **Orange Sauce:** This recipe uses orange juice, soy sauce, brown sugar, rice vinegar, and ginger to make a sweet and tangy sauce. The sauce is thickened with cornstarch and then poured over the fried chicken.
* **Fried Rice:** This recipe uses cooked rice, eggs, vegetables, and soy sauce to make a simple and flavorful fried rice. The rice is cooked in a wok or large skillet until it is heated through and slightly browned.
**This recipe is perfect for a quick and easy weeknight meal. It is also a great dish to serve at parties or potlucks.**
CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
BEV'S ORANGE CHICKEN
I found this recipe a few years ago on allrecipes. It has become a family favorite. Tastes great and is so simple to prepare. Enjoy!
Provided by Laurie-Luvs-2-Eat
Categories Chicken Thigh & Leg
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a small bowl mix together the orange juice, onion soup mix, soy sauce, and garlic powder. Set aside.
- Rinse the chicken and pat dry. Place the chicken into a 9x13 glass baking dish.
- Pour the orange juice mixture over the chicken.
- Bake uncovered for 1 hour and 30 minutes, basting every half hour.
- If using boneless chicken reduce baking time to 1 hour.
Nutrition Facts : Calories 225, Fat 14.6, SaturatedFat 4.1, Cholesterol 79.1, Sodium 482.1, Carbohydrate 5.6, Fiber 0.3, Sugar 3.4, Protein 17
BEV'S SWEET & SPICY ORANGE CHICKEN - SUGAR FREE
"A DELICIOUS guilt-free version of the popular Chinese dish called 'Orange Chicken'. Using just ONE skillet, it's very EASY and FAST in preparation, but huge in flavor! A yummy balance of sweet and spicy with a little 'kick' to send the dish over-the-top! It was created by using sugar-free ingredients, but it can just as easily...
Provided by Beverly Walker
Categories Chicken
Time 35m
Number Of Ingredients 21
Steps:
- 1. * Bev's Tips: Have ALL the ingredients and prep of veggies ready before starting to cook! The cooking of most ingredients will be done in BATCHES before proceeding with each following step! Looks like a long list of steps, but each one goes QUICKLY!
- 2. Prepare the orange sauce in a small bowl; set aside.
- 3. Season the chicken strips with salt & fresh pepper. Sprinkle the chicken strips with a light dredging of flour.
- 4. Pour approximately 2 teaspoons of oil in the center of a large non-stick skillet. Heat on MED-HI until oil becomes HOT.
- 5. Working in at least 3 batches (so as NOT to overcrowd the skillet and create steamed chicken), briefly stir-fry the 1st batch of chicken in a hot, undisturbed skillet for a minute or so, to attain a nice golden brown crust. Turn chicken and repeat on the second side. Brown chicken on both sides to achieve a lightly golden crust, WITHOUT cooking the chicken through. Remove the browned chicken to a platter.
- 6. Repeat by adding an additional small amount of oil to the skillet, letting it become HOT, and proceed browning the 2nd batch, and removing to platter. Repeat for the 3rd batch of chicken. Set platter of chicken aside. The veggies can now be prepared.
- 7. Add approximately 1 Tablespoon of oil to the same skillet, heat on MED-HI until oil becomes HOT. Add onions and bell peppers. Stir-fry for a brief time before adding the snow peas and chestnuts. Cook the veggies only until slightly tender and a 'bite' is left to them. Remove veggies to another platter or bowl, and set aside.
- 8. Add browned chicken back to the same skillet that's been heated until HOT, pouring about half of the orange sauce over it; reserve the rest for later. Quickly stir-fry the chicken and sauce until it caramelizes slightly, being careful not to over-cook! Remove caramelized chicken to the platter and set aside.
- 9. Dissolve bouillon cube in hot water or broth; add the cornstarch and mix to completely incorporate. Pour bouillon mixture in with the remaining orange sauce; mix thoroughly.
- 10. Add the remaining orange sauce with bouillon mixture to the same skillet and cook on MED-HI, stirring constantly until sauce becomes slightly thickened. Combine ALL the ingredients (chicken & veggies) to the thickened sauce and cook only until the dish is heated through.
- 11. Garnish with chopped scallions or green onions. Enjoy over a bed of rice or noodles!!!
Tips:
- To ensure crispy chicken, make sure the oil is hot enough before adding the chicken.
- Do not overcrowd the pan when frying the chicken; this will cause the oil temperature to drop, resulting in soggy chicken.
- Use a cornstarch slurry to coat the chicken; this will help create a crispy outer layer.
- If you don't have orange marmalade, you can substitute it with equal amounts of orange juice and sugar.
- Serve the orange chicken immediately for the best flavor and texture.
Conclusion:
Bev's orange chicken is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its crispy chicken coated in a sweet and tangy orange sauce, this dish is sure to please everyone at the table. Whether you're serving it over rice, noodles, or vegetables, this orange chicken recipe is sure to be a hit.
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