Best 3 Orange Peel Chicken Recipes
**Orange Peel Chicken: A Culinary Journey Into Zesty Citrus Flavors**
Indulge in a delightful culinary adventure with Orange Peel Chicken, a dish that tantalizes the taste buds with its vibrant citrus flavors and aromatic essence. This tantalizing dish features tender chicken pieces enveloped in a luscious, tangy sauce, infused with the invigorating zest of oranges. As you embark on this culinary journey, you'll discover two captivating recipes that cater to diverse preferences and skill levels. The first recipe, Orange Peel Chicken I, offers a classic rendition of this delectable dish, while Orange Peel Chicken II introduces a modern twist with the addition of tantalizing honey and a touch of spice. Prepare to be enthralled by the symphony of flavors that awaits you in this extraordinary culinary experience.
ORANGE PEEL CHICKEN
I've posted this recipe as I originally found it, although I tend to brown the chicken under the grill in the oven after it's marinated, in order to avoid using so much oil. The disadvantage to the oven method is it takes longer and heats up your kitchen. Serve with rice or potatoes and a favourite vegetable.
Provided by Sackville
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken into thin slices, two inches long, cutting against the grain.
- Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
- Mix well, and then let the mixture marinate for about 20 minutes.
- Heat the peanut oil in a wok or large skillet until it is very hot.
- Remove the chicken from the marinade with a slotted spoon, add it to the pan and stir-fry it for 2 minutes until it browns.
- Remove it and leave to drain in a colander or sieve.
- Pour off most of the oil, leaving about 2 teaspoons.
- Reheat the pan over a high heat and then add the dried chilis.
- Stir-fry them for 10 seconds, and then return the chicken to the pan.
- Add the rest of the ingredients and stir-fry for four minutes, mixing well.
- Serve immediately.
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
ORANGE ZESTED CHICKEN BREASTS
Citrus makes it sensational! This five-ingredient main dish is done in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In small bowl, mix seasoned salt and garlic powder.
- In 10-inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 190, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
Tips:
- Choose ripe oranges: Use oranges with a deep orange color and a firm, slightly soft texture. Avoid oranges with green or dull spots, as they will be less flavorful.
- Zest the oranges before juicing them: This will help release the aromatic oils from the orange peel, which will add more flavor to your dish.
- Don't overcrowd the pan: When cooking the chicken, make sure to leave enough space between the pieces so that they can brown evenly.
- Cook the chicken over medium heat: This will help prevent the chicken from burning and ensure that it cooks through evenly.
- Use a meat thermometer: To make sure the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. The internal temperature should read 165°F (74°C).
- Serve immediately: Orange peel chicken is best served immediately after it is cooked. The sauce will thicken as it cools, so if you are making it ahead of time, be sure to reheat it gently before serving.
Conclusion:
Orange peel chicken is an easy and flavorful dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.
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