Best 3 Orange Soy Asian Chicken Recipes

Tantalize your taste buds with a culinary journey to the Far East with our Orange Soy Asian Chicken extravaganza! This article presents a delectable array of chicken recipes, each infused with the captivating flavors of orange and soy sauce, a harmonious blend that is sure to tantalize your palate. From the succulent Orange Soy Chicken to the savory Orange Soy Chicken Stir-Fry, we've got you covered. Prepare to embark on a delightful adventure as we unveil the secrets of these Asian-inspired chicken dishes, promising an explosion of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN ORANGE CHICKEN

Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories World Cuisine Recipes Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

Ingredients

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Steps:

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

ORANGE SOY ASIAN CHICKEN

Orange Soy Asian Chicken image

Thirty minutes from oven to table, our Orange Soy Asian Chicken is sprinkled with sesame seed and served with a side of rice for a delicious meal that is surprisingly easy to make.

Provided by By Paula Jones

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

6 bone-in skin-on chicken thighs, patted dry
Salt and pepper
1/2 cup tamari sauce
1/3 cup sugar
2 tablespoons rice wine vinegar
1/4 teaspoon dried orange peel
1/4 cup orange juice
2 teaspoons cornstarch
1 tablespoon sesame seed
Green onions, cut on the diagonal, if desired

Steps:

Heat oven to 450°F. Season chicken with salt and pepper on both sides. Place chicken, skin side up, on broiler pan. Bake 25 minutes.
Meanwhile, in 1-quart saucepan, heat tamari sauce, sugar, vinegar and peel to boiling, stirring to dissolve sugar. Reduce heat to simmer. Beat in orange juice and cornstarch with whisk until well blended. Continue cooking until mixture thickens to glaze-like consistency. Remove from heat.
After chicken has baked 25 minutes, set oven control to broil. Broil 5 minutes longer to crisp skin on chicken (leave oven door partially open to monitor broiling closely. If chicken begins to crisp sooner than 5 minutes, remove from oven.)
Pour sauce over chicken. Sprinkle with sesame seed; garnish with green onions.

Nutrition Facts : ServingSize 1 Serving

ASIAN ORANGE CHICKEN

Asian Orange Chicken image

I got this recipe from another online site. This is what was posted:"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."

Provided by mamadelogan

Categories Asian

Time 1h20m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Steps:

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a reseal able plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another reseal able plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low; add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Serve with steamed jasmine rice.
* I usually skip the marinating part and just make the sauce. I dip the chicken pieces in a batter of 4 egg whites, Whip egg whites in a medium bowl until foamy. Stir in 2/3cup of mochiko until it has a pasty consistency. Dip the pieces in the batter and deep fry. This batter gives it a light fluffy texture, the way you get them in the restaurants. You can find Mochiko in the Asian aisle of most grocery stores. Flour will not produce the same kind of texture; it really is worth finding the mochiko if you plan on making it this way.

Nutrition Facts : Calories 700.9, Fat 13.3, SaturatedFat 2.2, Cholesterol 131.7, Sodium 947, Carbohydrate 86.5, Fiber 1.4, Sugar 54.3, Protein 57.1

Tips:

Use boneless, skinless chicken breasts or thighs for quick and easy cooking.
To make the marinade, whisk together orange juice, soy sauce, honey, garlic, and ginger until well combined.
Marinate the chicken in the orange-soy marinade for at least 30 minutes, or up to 24 hours.
Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook until browned on all sides.
Reduce the heat to medium-low and continue cooking the chicken until cooked through, about 10-12 minutes.
Serve the chicken with rice, noodles, or vegetables.
For a more flavorful dish, add a tablespoon of brown sugar to the marinade.
If you don't have time to marinate the chicken, you can simply cook it in the orange-soy sauce without marinating.
To make the dish gluten-free, use tamari instead of soy sauce.

Conclusion:

Orange-soy Asian chicken is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The orange and soy flavors complement each other perfectly, and the chicken is cooked to perfection. This dish is sure to please everyone at the table.