Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat

Good Morning,





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





1. 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.





2. 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.





3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.





4. 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.





5. 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.





Good luck and enjoy!Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat
I've tried this recipe with both fresh oranges and orange juice. It is well worth a little extra effort using the fresh squeezed orange juice.





Spicy Orange Chicken





Yield: Makes 4 servings


Ingredients:





2 oranges


1/4 cup mild-flavored molasses


1 tablespoon soy sauce


2 teaspoons cornstarch


3/4 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon baking powder


3/4 cup water


1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces


Vegetable oil for frying


1 teaspoon chili oil


4 whole dried chili peppers


2 cloves garlic, minced


1-1/2 teaspoons finely chopped fresh ginger


Orange and chili flowers for garnish


Hot cooked rice





Preparation:


1. Remove 1/2-inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1-inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.)





2. Juice oranges to measure 1/2 cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.





3. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well.





4. Heat about 3 cups vegetable oil in wok over medium-high heat until oil registers 375掳F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken to wok.





5. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches.





6. Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant.





7. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve with rice.Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat
Just use chicken instead of beef. The sauce is great no matter what kind of meat you use!








Orange Beef





half pound boneless beef steak, sliced into 陆';X2';x陆'; pieces


half teaspoon baking soda


half Cup water





Marinade:


half teaspoon kosher salt


1 small egg


2 tablespoons cornstarch


1 tablespoon corn oil





Sauce:


2 tablespoons chicken broth recipe here


1 teaspoon sugar


half teaspoon cornstarch


half tablespoons rice wine


half teaspoons mild rice vinegar


1 tablespoon soy sauce


1 teaspoon oriental sesame oil


2 cups corn oil, for frying


1 large piece dried tangerine peel, in small pieces


4 to 5 dried hot red chili peppers


2 tablespoons minced fresh ginger


half teaspoon minced garlic


1 scallion, chopped


2 teaspoons sugar





Mix the beef with the baking soda and water; refrigerate for 1 hour to tenderize. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour. Mix the sauce ingredients and set aside with all the other ingredients near the stove. Put a colander or stainless steel Chinese strainer over a pot and place near the stove. Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander. Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges. Pour the beef and oil into the colander over the pot and allow the oil to drain away. Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.
';This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.';





Serves 2





Marinade:


1/2 tablespoon cornstarch


1 tablespoon dry vermouth or white wine


1/2 pound boneless chicken breast, cut into 1/2 inch pieces


Sauce:


1/2 tablespoon minced ginger


1/2 tablespoon minced garlic


1 green onion, minced


1/2 teaspoon ground Sichuan peppercorns


1 tablespoon dry vermouth or white wine


2 tablespoons soy sauce


1 tablespoon hot bean sauce


2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded


2 teaspoons sugar or honey


1/2 teaspoon sesame oil


For the Stir-fry :


2 tablespoons peanut oil


6 small dried hot red chiles, such as Japones or de Arbol





Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.


Combine all the sauce ingredients in a bowl, stir well, and set aside.


Heat the wok over high heat.





Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.


Serves 2. Heat Scale: Medium
You Use orange marmalade %26amp; russian dressing for the orange glaze. Im at work right now so i dont have the complete recipe
Chicken Constantinople





Ingredients:


2 tablespoons Olive oil


6 Boneless, skinnless chicken breasts, Cubed


3 or 4 cloves of Garlic Minced.


Orange Juice


1 - 16 Ounce can of Apricots in heavy syrup


4 fresh Apricots or dried apricots.


陆 pint of heavy cream or milk.





Spices


Use equal amounts of these spices





Black Pepper


Curry Powger


Onion powder


Oregano


dried mustard


Sugar


Orage Juice





Preperation


Cube chicken and place in zip lock bag with all the spices including the orange juice. Merinate for 30 minutes to 24 hours.





Coat a backing dish with 2 table spoons of Olive oil spread the merinated Chicken out.





Puree the Apricots together then spread over the cubed Chicken.





Cover with heavy cream or milk





Preheat oven to 350 Degrees then bake for 45 to 60 minutes. Bake until bubbly %26amp; some browing.
Here's a chinese style orange chicken recipe. I've made it before and it's really good. Enjoy :-)





http://chinesefood.about.com/od/poultryo鈥?/a>