Best 7 Orange Chicken Magic Recipes

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When it comes to delectable dishes, "Orange Chicken Magic" stands out as a culinary delight, captivating taste buds with its tantalizing blend of sweet, tangy, and savory flavors. This iconic dish, believed to have originated in the United States, has become a beloved staple in many households and restaurants worldwide. Whether you're an experienced chef or a novice cook seeking culinary adventures, discovering the best recipe for "Orange Chicken Magic" will unlock a world of taste sensations, leaving you craving more with every bite.

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

EASY ORANGE CHICKEN RECIPE BY TASTY



Easy Orange Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

3 boneless, skinless chicken breasts, cubed
¼ cup soy sauce
2 tablespoons orange juice
¼ cup cornstarch
2 tablespoons oil
¾ cup orange juice
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch

Steps:

  • Slice chicken breast into cubes.
  • In a bowl, combine marinade ingredients. Add chicken and stir to coat.
  • Let marinate at least 1 hour.
  • In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
  • Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
  • Serve over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams

ORANGE PEEL CHICKEN



Orange Peel Chicken image

In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 19

2 large navel oranges, scrubbed clean, quartered, skin removed from flesh, about half of the pith removed (save the flesh for another use)
1 1/4 cups sugar
12 black peppercorns
4 whole cloves
1 large cinnamon stick
1/2 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 large cloves garlic, minced
6 tablespoons canola oil
8 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1 pound skinless chicken breast, cut into bite-size (about 1/2-inch) strips
3/4 cup snow peas, ends trimmed, then sliced
2 large cloves garlic, minced
4 scallions, chopped
4 to 5 dried chiles de arbol, stemmed, seeded, and chopped, optional
2 tablespoons freshly grated ginger with skin
Steamed white jasmine rice, for serving

Steps:

  • For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
  • Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
  • Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
  • Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
  • For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
  • Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
  • To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

ORANGE CHICKEN MAGIC



Orange Chicken Magic image

Orange and chicken compliment each other very well. Add some Triple Sec to the sauce for a real orange kick. Serve with rice or cous cous

Provided by Tebo3759

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs chicken legs
2 tablespoons margarine
1/2 cup fresh orange juice
1 teaspoon grated orange rind
1 small onion, chopped
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon dried tarragon
1 orange, peeled and sliced
1 tablespoon cornstarch

Steps:

  • Brown chicken slowly in margarine, about 15 minutes.
  • Add rind, 1/4 cup orange juice, onion, paprika, ginger& tarragon.
  • Cover, cook over low heat 30 minutes.
  • Remove chicken to dish& arrange orange slices over chicken and keep warm.
  • Blend 1/4 orange juice with cornstarch.
  • Stir into sauce in pan and cook until thickened.

ORANGE CHICKEN



Orange Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch
Vegetable or peanut oil, for frying

Steps:

  • For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
  • For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
  • Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
  • Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
  • Toss the chicken in the sauce and serve.

ORANGE CHICKEN



Orange Chicken image

Orange marmalade is the key ingredient in a simple sauce with broth, lemon juice, flour and pepper added. Chicken breasts are lightly browned, then simmered in the sauce. Serve over hot cooked rice and sprinkle with fresh parsley, if desired.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 6

Number Of Ingredients 6

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 (14.5 ounce) can chicken broth
2 teaspoons lemon juice
⅔ cup orange marmalade
¼ teaspoon ground black pepper

Steps:

  • Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
  • In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 27.8 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 0.4 g, Sodium 96.8 mg, Sugar 21.4 g

JAY'S ORANGE CHICKEN



Jay's Orange Chicken image

Orange and garlic chicken, great any time of year and easy to do

Provided by jaybear

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Marinade: Slice chicken breasts in half, to make thin. Gently score down the centre of each side of the breasts and place in a large mixing bowl. Chop the oranges in half, squeezing the juice from two of them into the bowl and added the other 4 halves around the chicken. Add in the garlic and mix around with your hands. Leave overnight in the fridge to marinade.
  • Add the chopped carrots and ginger to a frying pan with oil, and fry until golden.
  • Take the chicken from the fridge and place on an oiled griddle or griddle pan. Cook each side untill golden.
  • Serve the chicken and ginger carrots with rice.

BOHEMIAN ORANGE CHICKEN



Bohemian Orange Chicken image

This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.

Provided by Chef John

Categories     Baked Chicken Thighs

Time 1h55m

Yield 4

Number Of Ingredients 17

8 (5 ounce) bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 tablespoon olive oil
½ cup diced onion
1 pinch kosher salt
1 tablespoon white sugar
2 cloves garlic, minced
1 medium orange, zested
⅔ cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 cups chicken broth
1 pinch ground cinnamon
1 pinch cayenne pepper
⅛ teaspoon freshly ground black pepper
1 tablespoon caraway seeds
1 splash water, or as needed
1 teaspoon grated orange zest

Steps:

  • Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
  • Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
  • Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
  • Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
  • Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
  • Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove from the oven and baste again. Garnish with grated orange zest and serve.

Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and utensils you need. This will help you stay organized and prevent any scrambling during the cooking process.
  • Use Fresh Ingredients: Fresh ingredients will always yield the best results. If possible, use fresh oranges for the orange sauce instead of store-bought juice.
  • Don't Overcook the Chicken: Chicken is a delicate meat that can easily become dry and tough if overcooked. Cook the chicken just until it is cooked through, but still juicy.
  • Make the Sauce Ahead of Time: The orange sauce can be made ahead of time and stored in the refrigerator for later use. This will save you time when you're ready to cook the chicken.
  • Serve with Rice or Noodles: Orange chicken is traditionally served with rice or noodles. You can also serve it with a side of vegetables or salad.

Conclusion:

Orange chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. With its sweet and tangy sauce, tender chicken, and crispy coating, it's sure to be a hit with the whole family. So next time you're looking for a quick and tasty meal, give this orange chicken recipe a try. You won't be disappointed!

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