Best 4 Elegant Orange Almond Chicken Recipes

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**Tantalizing Orange Almond Chicken: A Culinary Symphony of Sweet, Savory, and Crunchy Delights**

Prepare to embark on a tantalizing culinary journey with our exquisite Orange Almond Chicken, a dish that masterfully blends sweet, savory, and crunchy elements to create a symphony of flavors. Marinated in a delectable blend of orange juice, soy sauce, honey, and ginger, the chicken is then coated in a crispy almond crust and pan-fried to perfection, resulting in a delightful interplay of textures. Served alongside a vibrant orange sauce and a medley of colorful vegetables, this dish promises an unforgettable dining experience.

This comprehensive recipe guide not only features the main course but also offers a selection of complementary dishes to elevate your meal to a gourmet feast. From the refreshing Orange Salad with toasted almonds and a tangy vinaigrette to the indulgent Almond Butter Cookies that melt in your mouth, each recipe is carefully crafted to complement the main course and provide a well-rounded culinary experience.

Whether you're hosting a special occasion dinner or simply seeking a delightful weeknight meal, our Orange Almond Chicken is sure to impress. Its vibrant colors, enticing aromas, and explosion of flavors will captivate your senses and leave you craving more. So gather your ingredients, prepare your taste buds, and embark on this culinary adventure that promises to tantalize and satisfy.

Here are our top 4 tried and tested recipes!

CHINESE-STYLE ORANGE-ALMOND CHICKEN



Chinese-Style Orange-Almond Chicken image

I have posted this delicious-sounding way to cook chicken - which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says "When I'm craving Chinese-style sweet-and-sour chicken but don't want the calories or fat, I turn to this recipe". If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

30 g slivered almonds
1 tablespoon peanut oil or 1 tablespoon vegetable oil
4 boneless skinless chicken breasts
60 g shallots, chopped
100 g mushrooms, sliced
100 g orange marmalade
3 tablespoons soy sauce, low sodium
1/4 teaspoon fresh ground black pepper, to taste
orange slice (optional)

Steps:

  • Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
  • Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
  • Add the shallots to the pan and cook for 5 minutes or until they have softened.
  • Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
  • Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
  • Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
  • Serve over a bed of steamed rice, topped with the almonds and orange slices.

ALMOND ORANGE CHICKEN



Almond Orange Chicken image

"This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes," raves Sharon Lebold of Bayfield, Ontario. "I sometimes cook it in my electric skillet because it easily holds all the chicken."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 tablespoons plus 1/2 cup all-purpose flour, divided
2 large eggs, lightly beaten
3/4 cup ground almonds
6 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/3 cup chopped onion
1-1/2 cups whole milk
1/4 teaspoon poultry seasoning
1/3 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.

Nutrition Facts : Calories 318 calories, Fat 18g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 541mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 12g protein.

ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD



Almond Orange Crusted Chicken with Fennel Arugula Salad image

Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"

Provided by Ellie Krieger

Yield 4 servings

Number Of Ingredients 12

1 orange
2 eggs whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all purpose flour
4 pieces thin-sliced boneless, skinless chicken breast (about 1 pound total)
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons (about 1 cup)
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
  • Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
  • In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
  • Remove the pre-heated baking sheet from the oven and spray with cooking spray.
  • Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
  • While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
  • To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

Provided by MELANIEB211

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 14

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

Steps:

  • Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
  • Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
  • Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
  • Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients, the better your dish will taste. Whenever possible, use fresh, organic produce and free-range chicken.
  • Don't overcrowd the pan: When searing the chicken, make sure to give it enough space in the pan so that it can brown evenly. If you overcrowd the pan, the chicken will steam and not brown properly.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Make sure the sauce is thickened: The sauce should be thick enough to coat the chicken and vegetables. If it is too thin, add a cornstarch slurry or a roux.
  • Serve the chicken immediately: Orange almond chicken is best served immediately after it is cooked. If you need to make it ahead of time, you can reheat it gently over low heat.

Conclusion:

Orange almond chicken is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be prepared in under an hour. With its sweet and tangy sauce, crispy chicken, and crunchy almonds, this dish is sure to please everyone at your table.

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