Best 9 Orange Teriyaki Chicken Recipes

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
• Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

HONEY ORANGE TERIYAKI CHICKEN RECIPE - (3.6/5)

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 TERIYAKI-GLAZED CHICKEN

Steps:

• Wash and dry chicken breasts, trimming off any fat or sinew.
• Halve breasts; place in shallow baking dish.
• In saucepan, boil orange juice until reduced by half.
• Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
• Boil about 5 minutes, until thick and syrupy.
• Remove pan from heat and strain glaze into a bowl.
• Let cool to room temperature.
• Pour half over the chicken breasts, turning breasts to coat both sides.
• Marinate chicken breasts in this mixture for 30 minutes.
• Just before serving, preheat grill or broiler to high.
• Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
• Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• 1. Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side. 2. Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

ORANGE TERIYAKI CHICKEN

Steps:

• In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
• Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
• Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
• Serve with orzo, rice etc.

ORANGE-TERIYAKI INJECTED ROTISSERIE CHICKEN

Steps:

• Mix all marinade ingredients. Using a culinary food injector, inject chicken absolutely everywhere -- including wings and back. Use up as much marinade as possible. The chicken should be overflowing with marinade. Discard any remaining.
• Truss chicken (you could put some orange slices and garlic cloves in the cavity first, if desired). Affix chicken securely to rotisserie spit. Roast about 1 hour or until instant-read thermometer reads 170 to 180 when inserted in thigh. If possible, turn heat off rotisserie and let chicken spin 10 to 15 minutes off the heat. Or remove from spit and let rest, covered, breast side down, 15 minutes before carving.

ORANGE TERIYAKI CHICKEN

Steps:

• Preheat oven to 350F and lightly spray a 3 quart casserole dish.
• Arrange chicken breasts in casserole dish.
• Mix brown sugar and cornstarch.
• Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
• Pour this over the chicken.
• Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
• Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.

TERIYAKI CHICKEN WITH ORANGE SAUCE

Steps:

• Cut the chicken breasts into 1-inch pieces.
• Place the frozen vegetables in a 4-quart slow cooker.
• Sprinkle the tapioca over the vegetables.
• Place the chicken pieces over the vegetables.
• In a small bowl, add the chicken broth, marmalade, teriyaki sauce, dry mustard, and ground ginger; stir to combine.
• Pour the sauce over the chicken.
• Cover and cook on LOW for 4-5 hours.
• Serve over hot cooked rice.

ORANGE TERIYAKI CHICKEN

Steps:

• Rinse chicken breasts. Pat dry with paper towels. Place in a plastic bag set into a shallow dish.
• TO MAKE MARINADE: Combine teriyaki sauce and orange juice concentrate. Pour marinade over the chicken and close the plastic bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
• Remove from refrigerator and drain the chicken, reserving the marinade.
• In a small saucepan, bring the reserved marinade to a boil and cook for 2 minutes.
• Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn the chicken and grill for 20 to 30 minutes more or until tender, brushing often with the reserved marinade. Serve.