Best 6 Honey Spiced Chicken With Orange Sauce Recipes

HONEY ORANGE CHICKEN

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.

SPICY HONEY-ORANGE CHICKEN

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.

HONEY SPICED CHICKEN WITH ORANGE SAUCE

Steps:

• Set oven to 350 degrees F.
• Grease a 11 x 7-inch baking pan.
• In a large skillet, heat oil, brown the chicken over medium-high heat until brown on all sides (about 15 minutes).
• Place the chicken in the prepared baking pan; top with onions.
• Sprinkle with salt, pepper and paprika.
• Mix the orange juice, with honey, lemon juice, ginger and nutmeg; pour over the chicken in the pan, add in the olives.
• Cover, and cook for 45-50 minutes, or until chicken is done.
• Arrange the chicken, onions and olives on a large serving platter.
• Pour pan juices into a saucepan; heat to boiling.
• Mix the cornstarch with cold water; stir into the juices in the saucepan.
• Cook, and stir until slightly thickened (about 1-2 minutes).
• Garnish chicken with orange slices; serve with orange sauce-- Delicious!

CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE RECIPE

Steps:

• If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise. 2.Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. 3.Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. 4.Heat the coconut oil in a large skillet over medium-high heat. 5.Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low. 6.Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan. 7.Bake for 6-10 minutes or until chicken is completely baked through. 8.Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed. 9.Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through. 10.Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through. Additional Notes: 1.I prefer sweetened coconut for a slightly sweet crust. You can use unsweetened coconut if you'd prefer it, though we didn't like the unsweetened crust as much compared to sweetened coconut. I also find that the sweetened coconut browns easier and was a little crispier. 2.Panko is a Japanese-style breadcrumb traditionally used as a coating for fried or baked foods. It's available in major grocery stores near the stuffing. Panko is heavily preferred opposed to regular bread crumbs because they tend to stay crispier longer. You may buy seasoned or unseasoned and then add more/less seasonings to your breading if preferred. I use unseasoned. 3.Instead of flash frying in coconut oil in steps 4 and 6, you can simply bake the coconut chicken for around 20 minutes (flipping halfway through) and skip those two steps. However, we much preferred the taste of the chicken after being pan fried in coconut oil for that brief amount of time. It adds another layer of coconut flavor as well as ensures a crispy golden brown crust.

ORANGE-SPICED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

ORANGE SPICED CHICKEN

Steps:

• To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
• Bake in the preheated oven for 45 minutes, basting often.