Does this sound like a good orange chicken recipe?

Question

I've never had orange chicken before, so I'm not sure what the taste is supposed to be like. I found this recipe in Betty Crocker and it sounds good - I like lemon chicken, so I'm hoping to like this. It calls for 3oz. of thawed orange juice concentrate mixed with an egg and 2 tbsp. soy sauce. The chicken is dipped in this mixture, then coated with a bread crumb and spice mix. I'm unsure about the soy sauce + oj concentrate. I tried a teriaki marinade that consisted of soy sauce and apple juice (along with vinegar and ginger). It was ok but I wasn't really into the strange mix of the flavors. Can I tweak the recipe and add less soy sauce, or will it not make much difference in the scheme of things? 3oz. (1/4 of a frozen can) oj concentrate isn't much, but I figure being concentrate, it may overpower the soy sauce anyway. What do you think? Does this sound like it will turn out well, or do you have any suggestions on how I can make it better?

Also, since it is breaded, do I have to grease the pan? If so, would cooking spray work, or would a thin layer of butter be better? It says to use a baking pan, but would a glass casserole pan work as well?

Answer 1

Sounds good and you can use less soy, or even leave it out if not to your taste

cooking spray is fine as is glass

Have fun with your new recipe!

Answer 2

This is a better recipe..

INGREDIENTS
Sauce:
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 ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

3 tablespoons cornstarch
2 tablespoons water

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

Answer 3

Here are 2 additional recipes:
6 chicken breast halves, skinned and boned
1 2/3 c. orange juice
1/3 c. honey
2 tbsp. butter
6 orange slices
1 pkg. (6 1/4 oz.) UNCLE BEN'S® long grain and wild rice

Pound chicken to 1/4 inch thickness. Combine orange juice and honey, set aside. Melt butter in large skillet over medium 300 degree heat. Add chicken, cook until lightly browned on each side.
Add honey and orange juice mixture. Place orange slices on top of chicken. Simmer until the consistency of light syrup or gravy. Serve with rice. Pour orange/honey sauce in gravy boat and serve with meal.


2 tbsp. + 2 tsp. red-cal. butter
1 1/4 lbs. chicken breasts, skinned and deboned
2 c. sliced mushrooms
1 tsp. flour
1/2 c. water
1/4 c. thawed frozen concentrate orange juice (no sugar added)
2 packets instant chicken brother and seasoning mix
1/2 c. green onions, thinly sliced
1 c. canned mandarin orange sections

In skillet, heat butter until bubbly and hot; add chicken and cook until browned on both sides. Remove from skillet and set aside. In same skillet, cook mushrooms over high heat. Stirring occasionally until all liquid has evaporated. Sprinkle mushrooms with flour and stir quickly to combine. Gradually stir in water; add orange juice and broth mix and stirring constantly, bring to boil. Reduce heat, add green onions, mandarin oranges and chicken. Let simmer for about 5 minutes to allow flavors to blend. Serve chicken with sauce on top. (Serve with Rice Pilaf and green veggies.)

Answer 4

NO it sounds undesirable. Stuffing the fowl with merely ***cheesw will garuntee that the cheese will soften off. incredibly i could make a superb garlic marinade for the fowl. Gril it then serve with the honey sauce. the different dish is positive. What factors are you having with it. ******you may;t have greater proten as an ingredient. The monkfish to me sounds like yet another considerable... This rapidly sounds terrible. Wjat approximately roasted potatoes with aspagaraus, green beans, etc....

Answer 5

Sounds yummy to me...one of my fav chinese restaurants here has an orange chicken that is similar to the lemon chicken. Since you are only dipping the chicken in it and not letting it sit the combo shouldn't be too overwhelming.