Orange Chicken Recipe

Orange chicken is one of the all time favorite restaurant dishes in both American and Chinese chains. With the zesty flavor of orange and a touch of spicy pepper, it's one of the must-have take out foods.

Unfortunately, time and money can be a factor when cravings kick in. With this recipe, you can get all the flavor of the famous restaurant chains Orange Chicken at a fraction of the cost. Avoiding traffic and typical restaurant crowds by cooking this simple recipe at home makes it even more enjoyable!

Orange Chicken

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 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.

2. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

3. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

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

5. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

6. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat.

7. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally

Sweet and Sour Chicken

A favorite of all ages, this can be made easily and without deep frying!

Ingredients:

8 ounce can pineapple chunks (juice pack)
½ cup bottled sweet-and-sour sauce
12 ounces skinless, boneless chicken breasts, cut into 1-inch pieces
1 Tablespoon reduced-sodium soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into bite-size strips
½ cup thinly sliced carrot
1 cup fresh pea pods, tips and stems removed
2 cups hot cooked rice

Directions:

1. Drain pineapple, reserving 2 Tablespoons of the juice; set pineapple chunks aside.

2. In a small bowl stir together the reserved pineapple juice and sweet-and-sour sauce; set aside.

3. In a medium bowl toss chicken with soy sauce; set aside.

4. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add sweet pepper and carrot; cook and stir for 3 minutes.

5. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.

6. Add the remaining 1 teaspoon oil to skillet. Using a slotted spoon, add chicken to skillet.

7. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink.

8. Add sweet-and-sour mixture, vegetable mixture, and pineapple chunks; heat through. Serve chicken mixture with hot cooked rice.

Lemon Chicken Recipe

This delicious lemon chicken recipe uses a pour-over lemon sauce as the featured flavor. Each bite is filled with tart and tangy lemon that keeps your taste buds tingling.

It avoids the higher calorie versions that call for breading and frying the chicken, and in doing so brings out the fantastic lemon taste.

This is perfect over egg noodles or rice because stronger sauces need somewhat neutral side dishes to keep the flavors of the meal in balance.

Lemon Chicken

Ingredients:

4 cooked boneless skinless chicken breasts***
4 1/2 Tablespoons sugar
4 1/2 Tablespoons chicken stock
4 1/2 Tablespoons lemon juice
3/4 teaspoon salt
1 1/2 teaspoon sesame oil
2 teaspoons cornstarch
1 lemon rind, grated
4 drops lemon extract

Directions:

1. Mix all ingredients except chicken in a medium saucepan.

2. Cook high heat until thick, stirring constantly.

3. Pour lemon sauce over cooked chicken breasts. Serve hot.

*** Chicken Cooking Instructions:

1. In a large non-stick skillet, saute chicken in oil until browned on both sides.

2. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear

Chicken Mozzarella with Mushrooms

A foundation of fresh mushrooms is covered with a delicious combination of chicken and mozzarella then topped with even more mushrooms. Perfect for the mushroom lover who wants a chicken dish that compliments them perfectly.

Ingredients:

3 cups sliced fresh mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 Tablespoons butter
6 ounces mozzarella cheese, sliced
3/4 cup chicken broth

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place half of the mushrooms in a 9x13 inch pan.

3. Dip chicken into beaten eggs, then roll in bread crumbs.

4. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet.

5. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese.

6. Add chicken broth to pan.

7. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Brazilian Chicken Recipe

The exotic flavors of this chicken recipe will turn an ordinary meal into something to remember.

The tang of orange mixed with the heat of hot pepper salsa are blends for the bold hiding in even the most timid diners.

Ingredients:

1 lemon
1 lime
1 can (8 ounces) tomato sauce
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 teaspoon hot pepper salsa
4 boneless, skinless chicken breast halves
3/4 cup chunky salsa

Directions

1. Grate the zest of the lemon and lime into a resealable bag.

2. Squeeze the juice from both fruits into the bag and throw out the pulp and the seeds.

3. Mix in everything else except the chicken and chunky salsa.

4. Drop in the chicken, reseal the bag, and refrigerate for a few hours.

5. Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes, or until the center is no longer pink.

6. Serve with salsa and fluffy white rice. Makes 4 servings.

African Chicken Recipe

Ingredients:

6 broiler-fryer chicken breast halves, skinned and boned
1/4 cup light rum
1 Tablespoon soy sauce
1 Tablespoons dark brown sugar
1/2 teaspoon minced fresh ginger
1/8 teaspoon ground cloves
1 garlic clove, minced
1 Tablespoons canola oil
1/4 cup, plus 2 Tablespoons sliced green onion
1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes
2 cups okra, cut in 1-1/2 inch pieces
2 medium tart apples, cored and cut in 1/2 inch rings
1 can (14 oz.) low sodium chicken broth
1-1/2 teaspoons cornstarch
1/8 teaspoon pepper
2 Tablespoons fresh lime juice

Directions:

1. In shallow glass baking dish, place chicken in single layer.

2. In small bowl, make marinade by mixing together rum, soy sauce, brown sugar, ginger, cloves and garlic.

3. Pour over chicken, cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade.

4. In electric skillet (or large frypan), place oil and heat to medium temperature.

5. Add chicken and cook about 8 minutes or until brown on all sides.

6. Add 1/4 cup green onion, sweet potatoes, okra, apple rings, chicken broth and reserved marinade.

7. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.

8. Remove chicken and vegetables to serving platter; keep warm.

9. Increase heat to high temperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3.

10. Place cornstarch in a small cup, add water and stir until smooth. Add to frypan and cook, stirring, 1 minute, or until liquid has thickened.

11. Stir in pepper and lime juice.

12. Spoon sauce over chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish with lime slices.

Baked Roasted Rosemary Chicken

Roast chicken is not only an easy dinner to make, but when you cook it with the vegetables in the same pan it's absolutely effortless.This recipe uses the wonderfully aromatic herb rosemary, along with garlic and butter to infuse the chicken and vegetables with amazing flavor.

Once you slip the chicken into the oven, your senses will be treated to the smell of rosemary wafting throughout the house as it mingles with the chicken and transforms it to an outstanding meal. Because it takes a little over two hours to roast, this is the perfect Sunday dinner...roasting slowly in the oven while you relax.

Serve with warm buttered rolls and hot apple pie with ice cream for dessert for a dinner to remember.

Baked Roasted Chicken

Ingredients:

1/2 cup butter
2 Tablespoons dried rosemary, crushed
2 Tablespoons minced fresh parsley
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 whole roasting chicken (5 to 7 pounds)
8 small red potatoes, halved
6 medium carrots, cut into 2 inch pieces and halved lengthwise
2 medium onions, quartered

Directions:

1. In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper.

2. Place chicken with breast side up on a rack in a roasting pan, tie drumsticks together with cooking twine.

3. Spoon half of the butter mixture over chicken.

4. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables.

5. Cover and bake at 350 degrees F for 1 1/4 hours, basting every 30 minutes.

6. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally.

7. Cover and let stand 10 minutes before carving.

Pesto Chicken Recipe

Perfectly palatial is an understatement when describing this recipe for pesto chicken. Pesto itself is an amazing ingredient, but paired with chicken...it just shines.

It takes ordinary baked chicken to luscious new heights, unimaginable until you take a bite of this pesto stuffed chicken. Don't reserve this for special dinners only, enjoy any day!

Pesto Stuffed Chicken

Ingredients:

2/3 cup ricotta cheese
4 Tablespoons chopped fresh parsley
3 Tablespoons prepared pesto (from your grocer)
2 Tablespoons grated Parmesan cheese
6 boneless, skinless chicken breast halves (2 3/4 pounds)
wooden toothpicks
1 egg
3/4 cup Italian seasoned dry breadcrumbs

Directions:

1. Preheat oven to 400 degrees F. Spray jelly roll pan with cooking spray.

2. In bowl, combine ricotta, 3 Tbs. of the parsley, pesto and Parmesan.

3. Transfer mixture to plastic food storage bag, snip a hole in one corner, set aside.

4. Cut a 2" deep horizontal pocket into each chicken breast.

5. Dividing evenly, pipe ricotta mixture into pockets. Secure with toothpicks.

6. In a shallow bowl, lightly beat egg. Spread breadcrumbs on wax paper.

7. Dip each piece of chicken into the egg, then coat with breadcrumbs.

8. Place on pan, coat chicken with cooking spray.

9. Bake chicken until no longer pink inside, about 20 minutes.

10. Sprinkle remaining parsley evenly over chicken pieces, serve hot.

Chicken Pot Pie

Ingredients:

2 cups chicken, cooked and chopped
15 ounce can mixed vegetables, drained
2 10 ¾ ounce cans cream of chicken soup
1 cup milk
10 ounce tube refrigerated biscuits

Directions:

1.  Combine first four ingredients together, placing an ungreased 3 quart casserole dish.

2.  Bake at 400 degrees F for 20 minutes.

3.  While baking, slice biscuits into quarters and set aside.

4.  Remove casserole dish from oven and stir.

5.  Arrange biscuit pieces on top of the chicken mixture; bake until golden (about 15 minutes).  Makes 6 servings.