recipe for orange chicken restaurant style?

Answer 1

Orange Chicken

Ingredients

(2 servings)

1 ea Whole Large Chicken Breast *
1/2 c Cooked Rice
1/4 ts Finely Shredded Orange Peel
1 x Dash Ground Cinnamon
1/2 c Orange Juice
1 1/2 ts Cornstarch
2 tb Broken Walnut Meats
2 x Cucumber Roses (Opt.)


Instructions

* Chicken Breast should be skinned and boned. ------------------- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired.

Grilled Asian Orange Chicken

Makes 4 servings

Ingredients:

1/4 cup Smucker's orange marmalade
2 tablespoons Crisco Pure Canola Oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon finely grated fresh ginger
CRISCO No-Stick Cooking Spray
4 skinless, boneless chicken breasts

Preparation:

Remove the cooking rack and heat the grill to medium high. Combine the marmalade, Crisco Pure Canola Oil, soy sauce, lime juice, and ginger in a bowl and mix well.

Spray the cooking rack with Crisco Cooking Spray and place on the grill. Place the chicken breasts on the grill and brush with half of the orange sauce. Cook about 5 to 6 minutes. Turn and brush with the remaining orange sauce and cook another 5 to 6 minutes until done. Enjoy!

Answer 2

Baked Orange Chicken Recipe
Serves/Makes: 4

Submitted by: anonymous
Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
Orange Chicken Recipes

Ingredients:

2 tablespoons orange juice
2 tablespoons Dijon mustard
1/2 teaspoon soy sauce
1/4 cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1/4 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 skinless boneless chicken thighs
Directions:

Preheat the oven to 350F degrees; spray a nonstick baking sheet with cooking spray. In small bowl, combine the orange juice, mustard and soy sauce. On a sheet of wax paper, combine the cracker crumbs, orange zest, onion powder and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes, turn over and bake until cooked through, 15 - 20 minutes longer.

This recipe for Baked Orange Chicken serves/makes 4.

Answer 3

Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
Orange Chicken Recipes

Ingredients:

2 tablespoons orange juice
2 tablespoons Dijon mustard
1/2 teaspoon soy sauce
1/4 cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1/4 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 skinless boneless chicken thighs
Directions:

Preheat the oven to 350F degrees; spray a nonstick baking sheet with cooking spray. In small bowl, combine the orange juice, mustard and soy sauce. On a sheet of wax paper, combine the cracker crumbs, orange zest, onion powder and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes, turn over and bake until cooked through, 15 - 20 minutes longer.

This recipe for Baked Orange Chicken serves/makes 4.

Answer 4

Orange Chicken

ORANGE SAUCE
2 tsp. minced zest
1/4 cup juice from a large Orange
1/2 tsp. sugar
2 tbs. chicken stock
1 tbs. light soy sauce

Combine all ingredients in a small bowl and set aside.

2 lb. boneless chicken pieces, skinned
1 egg
1 1/2 tsp. salt
dash white pepper
oil (for frying)
1/2 cup plus 1 tbs. cornstarch
1/4 cup flour
1 tbs. minced ginger root
1 tsp. minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 tbs. rice wine
1/4 cup water
1 tsp. sesame oil

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt, pepper, and 1 tbs. oil and mix well. Stir cornstarch and flour.
Add chicken pieces, stirring to coat.

Heat oil for deep-frying in a wok or deep-fryer to 375 degrees. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tbs. oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir
3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining
1 tbs. cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp. sesame oil. Serve at once. Makes 6 servings.

Answer 5

Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
1 Tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp rice wine
1/4 cup water
1/2 to 1 tsp sesame oil

ORANGE SAUCE FOR STIR FRY:
2 tsp Minced zest and
1/4 cup Juice from
1 large Orange
1/2 tsp Sugar
2 Tbsp Chicken stock
1 Tbsp Light soy sauce

Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 Tbsp cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.

Serve at once.
Makes 6 servings.

*****************************************************************

Orange chicken

INGREDIENTS:
4 medium skinless, boneless chicken breasts
1 1/2 tsp cornstarch
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/2 cup orange juice
2 small oranges, peeled, skinned and chopped
PREPARATION:
Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.
In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.

To serve, place chicken on plates. Spoon sauce over chicken.

Servings: 4