**Honey Orange Chicken: A Culinary Symphony of Sweet, Savory, and Citrus Flavors**
Prepare to tantalize your taste buds with the delectable Honey Orange Chicken, a dish that masterfully blends sweet, savory, and citrus flavors into a harmonious culinary symphony. With its crispy chicken coated in a luscious honey orange sauce, this dish is sure to leave you craving for more. Accompanying this main attraction are two equally enticing recipes: Vegetable Lo Mein, a stir-fried noodle dish packed with colorful vegetables, and a refreshing Cucumber Salad, providing a cool and crunchy contrast to the richness of the chicken. Get ready to embark on a culinary journey that will leave you satisfied and wanting more.
ORANGE, HONEY AND SOY CHICKEN
This is a lovely sweet-and-sticky meal without the guilt the family whole family will enjoy. If you are cooking with rice or another side that takes awhile to cook, prepare that first.
Provided by april leigh
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 46.3 g, Cholesterol 60.8 mg, Fat 2.6 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 0.7 g, Sodium 2112.1 mg, Sugar 42.3 g
ORANGE HONEY GARLIC CHICKEN
Really easy, tangy and tasty. A delicious orange/honey/soy/garlic marinade! Yum!
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 5
Number Of Ingredients 8
Steps:
- To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 9.6 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.3 g, Protein 31.5 g, SaturatedFat 4.8 g, Sodium 635.2 mg, Sugar 8.1 g
HONEY ORANGE CHICKEN
"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 755mg sodium, Carbohydrate 89g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE
Make and share this Chicken Breasts with Spicy Honey Orange Glaze recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
- Rinse chicken with cold water and pat dry. Season lightly with salt.
- In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
- Turn chicken, cook another 4 minutes until just cooked through.
- Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
- Serve chicken breasts with honey-orange glaze spooned over the top.
ORANGE-HONEY GLAZED CHICKEN BREASTS
This is sort of an American-ized version of the French Duck a l'orange. When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced. This recipe was adapted from Cook's Illustrated, published Sept. 2007
Provided by TxGriffLover
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
- Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
- Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
- Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
- Variations: Apple-Maple Glazed Chicken Breasts.
- Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
- Pineapple-Brown Sugar Glazed Chicken Breasts.
- Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.
Nutrition Facts : Calories 376.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 46.4, Sodium 108.1, Carbohydrate 57, Fiber 0.8, Sugar 28.4, Protein 17.7
HONEY-ORANGE CHICKEN WINGS
"These wings were my mom's recipe, and she served them hot as a main dish, but my dad loved them cold. I like to serve them as an appetizer, hot or cold," says Marie Schnerch of Winnipeg, Manitoba.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut chicken wings into three sections; discard wing tip sections. Brush wings with ketchup; coat with flour. Place in a shallow baking pan coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , In a small bowl, combine the remaining ingredients. Brush some of the mixture over wings. Bake 15-20 minutes longer or until chicken juices run clear, basting frequently with remaining orange juice mixture.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 586mg sodium, Carbohydrate 51g carbohydrate (20g sugars, Fiber 1g fiber), Protein 33g protein.
HONEY GARLIC CHICKEN DRUMSTICKS WITH SPINACH, AVOCADO AND ORANGE SALAD RECIPE - (4.5/5)
Provided by Mealime
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450°F (230°C). Line a small baking dish with non-stick aluminum foil (optional). Place 4 chicken drumsticks in dish and season with salt and pepper. Put dish in the oven and bake for 10 minutes. Meanwhile... 2. Peel and crush (or mince) 2 cloves garlic. In a small bowl, mix together garlic, 1 tbsp low-sodium soy sauce, 2 tbsp pure liquid honey, and 1/2 tsp parsley flakes. Set aside. 3. After chicken has been cooking for 10 minutes, remove dish from oven, pour sauce over chicken and turn to coat evenly. Put back in the oven and bake until cooked through, 10-15 minutes.Meanwhile... 4. Squeeze juice from 1/4 orange into a salad bowl. Peel and crush (or mince) 1 clove garlic and add to salad bowl. Then add 1 tbsp extra virgin olive oil, 1/8 tsp salt, and 1/8 tsp pepper. Whisk together. 5. Peel remaining 3/4 orange, cut into slices, and add to salad bowl. Cut 1/2 avocado into cubes while still in skin, scoop out with a spoon, and add to salad bowl. 6. Wash and dry 2 1/2 large handfuls (1/2 pkg) baby spinach in a salad spinner and add to salad bowl. Alternatively, you can wash spinach in a colander, then transfer to a paper towel and pat dry. 7. Serve honey garlic chicken drumsticks with the spinach, avocado and orange salad on the side. Enjoy for dinner and lunch!
HONEY ORANGE TERIYAKI CHICKEN RECIPE - (3.6/5)
Provided by á-1025
Number Of Ingredients 7
Steps:
- 1.In bowl, mix orange juice, Yoshida Sauce, honey, and 3 tablespoons zest (optional) Reserve 1 cup. 2.Marinate Chicken for 10 minutes. Drain chicken; discard marinade 3.Lightly brush grill pan with Olive Oil. Heat to medium. 4.Cook chicken, turning once halfway through cooking time (4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked. Use remaining sauce at table as dipping sauce or salad dressing. 5.Optional: top with toasted almonds.
ORANGE-HONEY CASHEW CHICKEN
The sweet honey-citrus sauce turns ordinary poultry into something special. "I like to serve it with rice or riced potatoes," notes Raymonde Bourgeois of Swastika, Ontario.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight., Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil., Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.
Nutrition Facts :
HONEY ORANGE BASIL CHICKEN
Very easy recipe. I catered an informal wedding for a friend and this was the main dish. It received rave reviews. Serve with rice medley and salad. Good recipe for working folks.
Provided by MOMZRIGHT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. Place chicken in the bag, seal, and marinate in the refrigerator overnight.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Place the chicken on the grill, and discard marinade. Cook chicken 15 minutes, turning once, or until juices run clear.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.3 g, Cholesterol 67.2 mg, Fat 9.7 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 204.7 mg, Sugar 5 g
CROCK POT ORANGE HONEY CHICKEN
Make and share this Crock Pot Orange Honey Chicken recipe from Food.com.
Provided by spatchcock
Categories Chicken
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place frozen breasts in crock pot.
- Mix juice, broth, honey, dry mustard and teryiaki sauce.
- Pour over chicken in crock.
- Cook on low for four hours.
- Add vegetables about one hour before serving.
- Place on TOP of chicken and do not stir.
- Cook the additional hour and serve over rice.
- (note: if you're not using frozen chicken subtract about an hour from cooking time!).
SPICY HONEY-ORANGE CHICKEN
If you like General Tzo's Chicken, you will probably like this flavorful dish. It is both sweet and spicy and is very easy to make. It can be served with rice, or you can leave the chicken breasts whole, glazed with the spicy honey-orange sauce. It is very easy to adjust the ingredients to fit your family's taste. This recipe was adapted from a recipe that was given to me by a friend.
Provided by Crafty Lady 13
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside.
- Pound chicken to approximately 1/4 " thickness. Cut into bite size pieces.
- In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture.
- In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through.
- Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion.
- Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.
CROCK POT HONEY ORANGE CHICKEN
Make and share this Crock Pot Honey Orange Chicken recipe from Food.com.
Provided by LAURIE
Categories One Dish Meal
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place frozen thighs in the crock pot.
- Whisk remaining ingredients except broccoli, cornstarch, water and rice together and pour over chicken.
- Cook on low 4 to 5 hours.
- If using broccoli, add to crock pot 1 hour before chicken is done.
- Before serving, remove chicken and broccoli to serving dish and keep warm.
- Turn crock pot on high.
- Stir cornstarch into water and add to crock pot.
- Stir occasionally until it thickens and bubbles.
- Serve over the cooked rice.
ORANGE HONEY CHICKEN
These golden chicken pieces are nicely seasoned with a tangy citrus marinade. The ingredients are easy to have on hand, so you can whip up this special chicken for friends and family anytime.-Rita Goshaw, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a single layer in a greased 13-in. x 9-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 375° for 25 minutes. , In a small bowl, combine the orange juice concentrate, honey and mustard. Baste chicken with half the marinade. Bake 15 minutes longer; baste with remaining marinade. Bake 10 minutes more or until the meat juices run clear.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 733mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 45g protein.
HONEY-ORANGE CHICKEN AND PASTA
This dish is elegant enough for company and tastes like you spent all day in the kitchen. With five children to keep up with, I look for recipes that are easy to prepare. They love this chicken and pasta meal, with its honey orange sauce. I use citrus fruits and juices often in cooking since citrus is plentiful here in Southern California.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute chicken in 2 tablespoons butter until chicken is no longer pink. Sprinkle with the salt, paprika and pepper. Remove and keep warm. In the same pan, saute onion in remaining butter until tender. , In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine.
Nutrition Facts : Calories 330 calories, Fat 13g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 857mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 24g protein.
ROAST CHICKEN WITH CUMIN, HONEY & ORANGE (MARK BITTMAN)
This recipe from Mark Bittman was recently printed in the New York Times as well as a few of his cookbooks. It is every bit as luscious as it sounds. "You need a certain boldness of spirit to roast a bird this way. After 20 minutes of cooking, you will be certain that the skin is going to burn in spots. But have faith. Rotate the chicken back to front in the oven and continue to baste. If it does begin to scorch, lower the heat a bit. I remove chicken from the oven when an instant-read thermometer inserted into the thickest part of the thigh reads 155 degrees; any traces of pinkness disappear during the few minutes I let it sit before carving." You can also make this on the grill.
Provided by blucoat
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
- Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
- After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
HONEY-ORANGE GLAZED CHICKEN
Good dish to please people with. DH loves it, friends & family love it, finally getting around to posting. There are several recipes for Orange Glazed Chicken out there, but this one uses the chicken in bite-size pieces like you would get at a Chinese restaurant rather than a glazed chicken breast recipe. I also have the luxury of having one of those electric fry-grill pans from HSN and that is what I use every time I make this. Serve over white or brown rice or egg noodles. Sometimes I even stir-in fresh broccoli florets that I've steamed while the chicken in simmering. Prior to serving you could sprinkle with toasted sesame seeds if desired.
Provided by BlondieItaliana
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine chili sauce, orange marmalade, mustard, garlic powder, 1 tablespoon melted butter, sugar and honey together in bowl and set aside as a glaze.
- Fry chicken (already cubed or cut into bite-size pieces) in butter over medium heat in large skillet or electric frying pan. Cook until browned on both sides then fold in glaze mixture and coat chicken well cooking an additional 5 minutes.
- Reduce heat & simmer, uncovered, about 10 more minutes, basting occasionally until chicken is tender. ** If you like chicken crispier, cook at higher heat and about 5 additional minutes **.
- Serve over white or brown rice or egg noodles.
- ** Note: If you like crispy chicken, you could first coat the chicken pieces in flour & deep fry them in oil - drain on paper towel - then return them to a skillet & coat with glaze mixture and cook as above.
HONEY-SPICED CHICKEN WITH ORANGE SAUCE
Create a classic delicious Jewish chicken dish with traditional use of honey.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 15 minutes, turning occasionally, until brown on all sides.
- Heat oven to 350°F. Place chicken in ungreased 11x7-inch (2-quart) glass baking dish. Top with onion slices. Sprinkle with salt, paprika and pepper. In small bowl, mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Sprinkle olives over top. Cover with foil.
- Bake 45 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- Arrange chicken, onions and olives on platter. Pour pan juices into 1-quart saucepan. Heat to boiling. In small bowl, mix water and cornstarch; stir into juices. Heat to boiling, stirring constantly. Cook and stir 1 to 2 minutes or until slightly thickened. Garnish chicken with orange slices; serve with orange sauce.
Nutrition Facts : Calories 340, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 17 g, TransFat 0 g
ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN
This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.
Provided by Jolanta
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h20m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and place in a large glass or plastic bowl.
- Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
- Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g
CHICKEN WINGS WITH HONEY-ORANGE SAUCE
These wings are finger-licking good -- a wonderful sticky combination of orange and honey coating.
Provided by Daily Inspiration S
Categories Poultry Appetizers
Time 1h
Number Of Ingredients 10
Steps:
- 1. Cut tips from wings and halve chicken wings at the joint.
- 2. In a 9 x 13 baking dish, blend remaining ingredients. Add chicken and turn to coat.
- 3. Bake uncovered at 350 degrees F., basting occasionally for 40 minutes or until chicken is tender and the sauce has thickened.
Tips:
- Mise en place: Gather all the ingredients and tools before beginning to cook. This will help the cooking process go more smoothly and quickly.
- Use a large skillet: This will allow you to cook the chicken and sauce all in one pan, making for easy cleanup.
- Marinate the chicken: Marinating the chicken in the orange juice, honey, and soy sauce will help to tenderize it and infuse it with flavor.
- Cook the chicken in batches: If necessary, cook the chicken in batches to avoid overcrowding the pan. This will help to ensure that the chicken is cooked evenly.
- Stir the sauce constantly: This will help to prevent the sauce from burning and sticking to the pan.
- Add the honey last: Adding the honey at the end of the cooking process will help to prevent it from caramelizing and burning.
- Garnish with orange zest and green onions: This will add a pop of color and freshness to the dish.
Conclusion:
Honey orange chicken is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of sweet, tangy, and savory flavors is sure to please everyone at the table. Serve with steamed broccoli or rice for a complete meal.
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