Orange Teriyaki Chicken Food

ORANGE TERIYAKI-GLAZED CHICKEN

Steps:

• Wash and dry chicken breasts, trimming off any fat or sinew.
• Halve breasts; place in shallow baking dish.
• In saucepan, boil orange juice until reduced by half.
• Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
• Boil about 5 minutes, until thick and syrupy.
• Remove pan from heat and strain glaze into a bowl.
• Let cool to room temperature.
• Pour half over the chicken breasts, turning breasts to coat both sides.
• Marinate chicken breasts in this mixture for 30 minutes.
• Just before serving, preheat grill or broiler to high.
• Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
• Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

ORANGE TERIYAKI CHICKEN

Steps:

• Place chicken in large freezer bag.
• Mix marinade ingredients and pour in bag with chicken. If using as a stir fry marinade, double the marinade ingredients and put half(just the marinade) in a separate freezer bag.
• Seal and freeze.
• To serve:.
• Thaw chicken overnight in fridge.
• Grill until juices run clear.
• If using as a stir fry marinade, remove chicken from marinade.
• Stir fry with desired veggies until done, adding seperate bag of marinade the last few minutes. Thicken with cornstarch if desired. Serve over rice.

ORANGE TERIYAKI CHICKEN

Steps:

• In a skillet, heat oil to medium-high heat. Add chicken and brown. Put chicken in crockpot. Add frozen vegetables and tapioca. Mix well.
• In a small bowl, mix all remaining ingredients. Pour on the chicken. Cover and bake at low heat for 4 hours.

ORANGE TERIYAKI CHICKEN

Steps:

• Preheat oven to 350F and lightly spray a 3 quart casserole dish.
• Arrange chicken breasts in casserole dish.
• Mix brown sugar and cornstarch.
• Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
• Pour this over the chicken.
• Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
• Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.

ORANGE TERIYAKI CHICKEN

Steps:

• In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
• Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
• Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
• Serve with orzo, rice etc.

GRILLED ORANGE-SESAME CHICKEN WINGS

Steps:

• Add 1 tablespoon canola oil to a pre-seasoned cast-iron grill pan and heat over medium-low heat.
• Add the wings and remaining 2 tablespoons canola oil to a large bowl and toss to coat. Sprinkle with salt and pepper and toss to combine. Transfer the wings to the grill pan and cook, flipping occasionally, until the meat is cooked through and tender, about 40 minutes.
• Meanwhile, whisk together the honey, soy sauce, orange juice, cornstarch, sesame oil, ginger, garlic and a pinch of salt in a small bowl. Add the mixture to a large nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer until thickened and glossy, 5 to 7 minutes.
• Remove the skillet from the heat, add the chicken wings and toss to coat. Transfer the wings to a serving platter and sprinkle with the sesame seeds and scallions.

HONEY ORANGE TERIYAKI CHICKEN RECIPE - (3.6/5)

Steps:

• 1.In bowl, mix orange juice, Yoshida Sauce, honey, and 3 tablespoons zest (optional) Reserve 1 cup. 2.Marinate Chicken for 10 minutes. Drain chicken; discard marinade 3.Lightly brush grill pan with Olive Oil. Heat to medium. 4.Cook chicken, turning once halfway through cooking time (4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked. Use remaining sauce at table as dipping sauce or salad dressing. 5.Optional: top with toasted almonds.

TERIYAKI CHICKEN FOR THE BUSY COOK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.

ROAST CORNISH GAME HENS WITH ORANGE-TERIYAKI SAUCE

Steps:

• Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
• Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
• Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.