Best 15 Sweet Orange Chicken Recipes

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Are you looking for a tantalizing and flavorful dish that will impress your taste buds? Sweet orange chicken is a culinary delight that combines the tangy sweetness of oranges with the savory richness of chicken. This iconic dish is a perfect blend of flavors and textures, making it a popular choice for both casual dinners and special occasions. With its vibrant colors and aromatic scent, sweet orange chicken is sure to add a touch of elegance to your dining table. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating a delectable sweet orange chicken dish that will satisfy your cravings and leave you wanting more.

Here are our top 15 tried and tested recipes!

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS



Sweet Chili and Orange Marmalade Glazed Chicken Wings image

It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.

Provided by bd.weld

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 50m

Yield 4

Number Of Ingredients 3

2 pounds chicken wing pieces, drumettes and flats
½ cup orange marmalade
¼ cup sweet chili sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
  • Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
  • Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 33 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 237.5 mg, Sugar 29 g

SWEET ORANGE CHICKEN



Sweet Orange Chicken image

This orange chicken recipe with orange marmalade is a family favorite. It's sure to be a hit at your next get together!-Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2/3 cup orange marmalade
2/3 cup barbecue sauce
1/4 cup soy sauce
2 tablespoons minced fresh gingerroot
Hot cooked rice or rice noodles, optional

Steps:

  • Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 379 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 962mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 30g protein.

SWEET AND SOUR ORANGE CHICKEN



Sweet and Sour Orange Chicken image

Tangy sweet and sour chicken with a kick of orange flavor.

Provided by bsims

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 20

1 cup ice water
1 egg
¼ teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour, divided
4 skinless, boneless chicken breasts, cut into cubes
vegetable oil for frying
4 tablespoons cornstarch
3 tablespoons water
1 cup white sugar
½ cup ketchup
½ cup white vinegar
½ cup water
½ cup orange marmalade
½ cup chopped fresh pineapple
2 tablespoons pineapple juice
2 teaspoons soy sauce
1 ½ teaspoons minced fresh ginger root
1 teaspoon minced garlic
¼ teaspoon red pepper flakes

Steps:

  • Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
  • Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
  • Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
  • Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
  • Combine cornstarch and 3 tablespoons water in a small bowl.
  • Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 75.2 g, Cholesterol 55.5 mg, Fat 11.5 g, Fiber 1.4 g, Protein 14 g, SaturatedFat 2.3 g, Sodium 481 mg, Sugar 42 g

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES



Orange-Glazed Roast Chicken Breasts with Sweet Potatoes image

Enjoy this baked chicken and sweet potatoes seasoned with tangy orange juice and cranberries - a flavorful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

1/4 cup orange marmalade
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 bone-in skinless chicken breasts
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes
1 medium onion, cut into 8 wedges
1 teaspoon olive oil
1/3 cup sweetened dried cranberries
1/4 cup orange juice

Steps:

  • Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
  • In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
  • Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
  • Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g

SWEET CHILI & ORANGE CHICKEN



Sweet Chili & Orange Chicken image

My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup sweet chili sauce
1/3 cup thawed orange juice concentrate
Hot cooked jasmine or other rice
Minced fresh basil

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.

SWEET ORANGE BAKED CHICKEN



Sweet Orange Baked Chicken image

Enjoy the taste of orange in this delightful rice and chicken recipe - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 9

1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
1/2 cup sliced almonds, toasted
2 tablespoons butter or margarine
8 boneless skinless chicken breasts (3 lb)
1/2 teaspoon salt
1 cup orange marmalade
1/4 cup honey
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme leaves

Steps:

  • Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
  • Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
  • In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
  • Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Heat reserved marmalade mixture over medium heat and pour evenly over chicken.

Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 1 1/2, Fiber 1 g, Protein 57 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 696 mg

CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD



Crispy Chicken Fingers with Sweet and Sour Blood Orange Sauce, Blood Orange Watercress Salad image

Provided by Roger Mooking

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 28

4 boneless, skinless chicken breasts (6 ounces each), cut into strips
1 tablespoon garlic powder
1/2 tablespoon ground black pepper
2 teaspoons fennel seeds, ground in a mortar and pestle
1 teaspoon vegetable oil
Zest of 1 blood orange, chopped
Vegetable oil, for frying
1 cup flour, seasoned with salt and pepper
2 eggs, whisked
2 1/2 cups panko breadcrumbs
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, diced
1 cup honey
1/2 cup red wine vinegar
Zest of 2 blood oranges
4 blood oranges, peeled and roughly chopped
1 cinnamon stick
1 tablespoon cornstarch mixed with 2 tablespoons cold water
8 fresh basil leaves, julienned
2 blood oranges
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 shallot, diced
Salt and freshly ground black pepper
1 bunch watercress, trimmed
2 cups roughly chopped iceberg lettuce
1/2 cup crushed rice crackers

Steps:

  • Blood Orange Granita, for serving, recipe follows
  • For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
  • For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
  • Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
  • For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
  • Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
  • For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
  • Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.

SWEET AND SPICY ORANGE GLAZED CHICKEN WINGS



Sweet and Spicy Orange Glazed Chicken Wings image

Simple, yet tasty. I get asked for these a lot at get togethers. My two year old also loves them. The original recipe came from my mother, but I made several changes and now I think they are even better.

Provided by Chelebelle

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

36 chicken wings or 36 chicken drummettes
1 1/2 cups orange marmalade
1/2 cup teriyaki sauce
1 -2 teaspoon crushed red pepper flakes (to taste)
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper (optional)

Steps:

  • Preheat oven to 350 degrees F. Place chicken in large zip lock bag.
  • In small bowl, mix orange marmelade, teriyaki sauce, and crushed red pepper together. Pour over chicken, coat well.
  • Place chicken in single layer on large metal pan (a cookie sheet works fine). Bake at 350 degrees for approximately 30 minutes or until juice runs clear. Sprinkle with salt and pepper if desired.
  • note: I always stick mine under the broiler for a few minutes, turning once, because I like my wings to be crispy. You could also do these on a grill.

CROCK POT ORANGE CHICKEN WITH SWEET POTATOES



Crock Pot Orange Chicken With Sweet Potatoes image

Tender moist chicken is flavored with orange and spices. A terrific crock pot chilly weather dish that I adapted from the Fix it and Forget it cookbook. Flavorful and filling!

Provided by Jamie Renee

Categories     One Dish Meal

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

3 sweet potatoes, peeled and sliced
3 -4 boneless skinless chicken breasts, quartered
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 dash pepper
1 dash garlic powder
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can mushroom soup
1 (12 ounce) package fresh sliced mushrooms
1/2 cup orange juice
2 teaspoons brown sugar
3 tablespoons flour

Steps:

  • Place sweet potatoes in bottom of a med to large slow cooker.
  • Rinse chicken breasts and pat dry.
  • Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
  • Thoroughly coat chicken in flour mixture.
  • Place chicken on top of sweet potatoes.
  • Combine soup with remaining ingredients.
  • Stir well and pour over chicken and sweet potatoes.
  • Cover and cook on low 8-10 hours or high 4 hours.

Nutrition Facts : Calories 396.5, Fat 7.6, SaturatedFat 2.1, Cholesterol 62.7, Sodium 1278.5, Carbohydrate 54.4, Fiber 4.9, Sugar 11.3, Protein 27.8

CHICKEN WITH ORANGE SWEET AND SOUR SAUCE



Chicken With Orange Sweet and Sour Sauce image

Make and share this Chicken With Orange Sweet and Sour Sauce recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 23m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 1/4 lbs boneless skinless chicken thighs, trimmed of excess fat (4-5 medium thighs)
1 tablespoon Splenda brown sugar blend
1/4 cup orange juice
1/4 cup soy sauce
1 teaspoon hot sauce
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup orange marmalade (reduced sugar or no sugar added are OK)
2 tablespoons rice vinegar
2 tablespoons reserved marinade
1 teaspoon cornstarch
1 teaspoon cold water

Steps:

  • Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.
  • Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.
  • Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.

Nutrition Facts : Calories 1413.1, Fat 141.9, SaturatedFat 70.7, Cholesterol 154.6, Sodium 1059.8, Carbohydrate 33.4, Fiber 0.6, Sugar 27.1, Protein 2.2

SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)



Sweet and Spicy Baked Orange Chicken Tenders Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 29

8 chicken tenderloins (about 1 1/2 pounds)
1 tablespoon olive oil
Orange Marinade/Glaze
1/2 cup freshly squeezed orange juice
1/3 cup orange marmalade
2 tablespoons freshly squeezed lemon juice
1/2 cup packed brown sugar
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
1 tablespoon low sodium soy sauce
2 tablespoons red wine vinegar
1/2-1 teaspoons sriracha/Asian hot red chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1 tablespoon cornstarch
Chicken Breading
3/4 cup flour
2 eggs
1/2 cup milk
1/2 cup panko breadcrumbs
3 cups cornflakes cereal, ground*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 garlic powder
1/2 tablespoon butter
Garnish (optional)
green onions
orange zest

Steps:

  • 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.

SWEET ORANGE CHICKEN I



Sweet Orange Chicken I image

Chicken pieces baked with a mixture of orange soda, mayonnaise, chutney and light seasoning. This is quick and easy! This recipe may be used as a marinade for a barbeque. Baste chicken on barbeque whilst cooking.

Provided by MICKEYMOO

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup chutney
½ cup mayonnaise
¼ cup orange soda
¾ cup water
1 teaspoon poultry seasoning
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a 9x13 inch baking dish. In a medium bowl combine the chutney, mayonnaise, soda and water. Mix together and pour mixture over chicken, then sprinkle with seasoning and salt.
  • Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 640.1 calories, Carbohydrate 16.5 g, Cholesterol 150.9 mg, Fat 43.7 g, Fiber 0.8 g, Protein 44.3 g, SaturatedFat 9.4 g, Sodium 295.7 mg, Sugar 12.2 g

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES



Maple-Orange Chicken with Acorn Squash and Sweet Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h15m

Yield 4 servings (with 1 chicken breast left over for white pizza)

Number Of Ingredients 12

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Steps:

  • Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.

CROCK POT ORANGE-CURRY CHICKEN WITH SWEET POTATO PILAF



Crock Pot Orange-Curry Chicken With Sweet Potato Pilaf image

This dish came from a long stare into the pantry trying to put together a meal when I didn't have enough sweet potatoes for all 6 of us and couldn't get to the store. But I had a bunch of little oranges the kids weren't eating. Sometimes necessity is delicious. ;) It's not as involved as the long ingredient list looks and I'm sure it would be easy to halve if you're not feeding a big family with hungry teens.

Provided by 3KillerBs

Categories     Curries

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 17

4 cups diced sweet potatoes
1 cup long-grain rice, uncooked
1/2 onion, chopped
1 small orange, juice of
3 tablespoons butter, melted
3 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon celery seed
1 teaspoon cumin
1 -2 tablespoon curry powder (to taste)
1 cup chicken stock
2 chicken
2 small oranges, quartered or 1 large orange, cut in 8 chunks
1 onion, quartered
2 pinches celery seeds
2 pinches cumin
1 teaspoon curry powder (to taste)

Steps:

  • Toss together all the pilaf ingredients except the chicken stock.
  • Spread the pilaf in the bottom of a 6 qt, oval crock pot.
  • Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
  • Place the chickens into the crock pot on top of the pilaf.
  • Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
  • Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
  • Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.

BEV'S SWEET & SPICY ORANGE CHICKEN - SUGAR FREE



Bev's Sweet & Spicy Orange Chicken - sugar free image

"A DELICIOUS guilt-free version of the popular Chinese dish called 'Orange Chicken'. Using just ONE skillet, it's very EASY and FAST in preparation, but huge in flavor! A yummy balance of sweet and spicy with a little 'kick' to send the dish over-the-top! It was created by using sugar-free ingredients, but it can just as easily...

Provided by Beverly Walker

Categories     Chicken

Time 35m

Number Of Ingredients 21

1.45 lb * boneless/skinless chicken breasts (2 large thick chicken breasts), sliced in thin small strips. ***you may substitute for shrimp or beef/or make a combination using any three.
* flour, enough for dredging chicken
* salt & fresh pepper, to taste
3 Tbsp * canola oil for frying
IN A SMALL BOWL ADD THE FOLLOWING 6 INGREDIENTS TO MAKE THE ORANGE SAUCE:
1/4 c * low sodium tamari sauce
1/3 - 1/2 c * orange marmalade, sugar-free (i like "polaner orange marmalade with fiber" brand)
2 - 3 tsp * garlic, minced
2 - 3 tsp * fresh ginger root, minced
1 Tbsp * "truvia", sugar substitute
2 Tbsp * "sriracha hot chili sauce", or the amount desired for your personal heat level
LATER, ADD THE FOLLOWING TO THE ORANGE SAUCE:
1 * chicken or beef bouillon cube
1/2 c * water or chicken broth
1 tsp * cornstarch
VEGGIES I LIKE (OR ANY COMBINATION OF VEGGIES YOU DESIRE):
1 * yellow or red bell pepper, sliced in small strips
1/2 * onion, sliced in small strips
1 - 8 oz pkg * snow peas
1 small can(s) * water chestnuts sliced
* scallions or green onions for garnish

Steps:

  • 1. * Bev's Tips: Have ALL the ingredients and prep of veggies ready before starting to cook! The cooking of most ingredients will be done in BATCHES before proceeding with each following step! Looks like a long list of steps, but each one goes QUICKLY!
  • 2. Prepare the orange sauce in a small bowl; set aside.
  • 3. Season the chicken strips with salt & fresh pepper. Sprinkle the chicken strips with a light dredging of flour.
  • 4. Pour approximately 2 teaspoons of oil in the center of a large non-stick skillet. Heat on MED-HI until oil becomes HOT.
  • 5. Working in at least 3 batches (so as NOT to overcrowd the skillet and create steamed chicken), briefly stir-fry the 1st batch of chicken in a hot, undisturbed skillet for a minute or so, to attain a nice golden brown crust. Turn chicken and repeat on the second side. Brown chicken on both sides to achieve a lightly golden crust, WITHOUT cooking the chicken through. Remove the browned chicken to a platter.
  • 6. Repeat by adding an additional small amount of oil to the skillet, letting it become HOT, and proceed browning the 2nd batch, and removing to platter. Repeat for the 3rd batch of chicken. Set platter of chicken aside. The veggies can now be prepared.
  • 7. Add approximately 1 Tablespoon of oil to the same skillet, heat on MED-HI until oil becomes HOT. Add onions and bell peppers. Stir-fry for a brief time before adding the snow peas and chestnuts. Cook the veggies only until slightly tender and a 'bite' is left to them. Remove veggies to another platter or bowl, and set aside.
  • 8. Add browned chicken back to the same skillet that's been heated until HOT, pouring about half of the orange sauce over it; reserve the rest for later. Quickly stir-fry the chicken and sauce until it caramelizes slightly, being careful not to over-cook! Remove caramelized chicken to the platter and set aside.
  • 9. Dissolve bouillon cube in hot water or broth; add the cornstarch and mix to completely incorporate. Pour bouillon mixture in with the remaining orange sauce; mix thoroughly.
  • 10. Add the remaining orange sauce with bouillon mixture to the same skillet and cook on MED-HI, stirring constantly until sauce becomes slightly thickened. Combine ALL the ingredients (chicken & veggies) to the thickened sauce and cook only until the dish is heated through.
  • 11. Garnish with chopped scallions or green onions. Enjoy over a bed of rice or noodles!!!

Tips:

  • Mise en Place: Before starting, measure and prep all ingredients. This will ensure that the cooking process is smooth and efficient.
  • Tender Chicken: To achieve tender chicken, use a meat mallet or fork to flatten and tenderize the chicken breasts.
  • Crispy Coating: To get a crispy coating, double-coat the chicken in the cornstarch mixture and fry it in hot oil. Make sure the oil is hot enough before adding the chicken, or else it will become soggy.

  • Sweet Orange Sauce: For a well-balanced sweet orange sauce, use a combination of orange juice, orange zest, soy sauce, vinegar, brown sugar, and cornstarch. Adjust the sweetness and tanginess to your taste.
  • Serve Immediately: Sweet orange chicken is best served immediately after cooking. The crispy coating will soften over time, so enjoy it while it's fresh and hot.

Conclusion:

Sweet orange chicken is a popular dish that combines the flavors of sweet, tangy, and savory. With its crispy coating and tender chicken, it's a delicious and easy-to-make meal. Whether you're a beginner or an experienced cook, this recipe provides detailed instructions and helpful tips to ensure a successful and enjoyable cooking experience. So gather your ingredients, put on your apron, and let's create a delicious sweet orange chicken dish that will tantalize your taste buds!

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