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Orange Chicken Recipe

Orange Chicken Recipe
Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Ingredients:Chicken- 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) 1 ½ cups all purpose flour 1 eggs (beaten) ¼ teaspoon salt ¼ teaspoon pepper Oil (for frying)Orange Sauce- 1 ½ cups water 2 tablespoons orange juice ¼ cup lemon juice 1/3 cup rice vinegar 2 ½ tablespoons soy sauce 1 tablespoon orange zest (grated) 1 cup packed brown sugar ½ teaspoon ginger root (minced) ½ teaspoon garlic (minced) 2 tablespoons green onion (chopped) ¼ teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Cooking Instructions: Step 1: Combine flour, salt, and pepper.

Recipe: General Tso's Chicken This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. I've loved all your feedback and incorporated some changes that'll make this General Tso's even better. The sauce, for example, has a couple of new ingredients to round out the tomato base. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America.

Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard 1/4 cup honey 1 teaspoon lemon juice

Pan Pizza « DownWright Tasty This is the best homemade pan pizza I’ve ever had. You’ll be amazed at how easy it is to make this – but you have to have cake pans. I know, cake pans! That’s one thing I have in abundance! Makes two 9-inch pizzas serving 4 to 6Dough 1/2 cup olive oil 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees 2 teaspoons sugar 2 1/3 cups all-purpose flour , plus extra for counter 1 package instant yeast 1/2 teaspoon table salt Topping 1 (3.5-ounce) package sliced pepperoni 1 1/3 cups tomato sauce (I use whatever I can find at the grocery store if I don’t have time to make it) 3 cups shredded part-skim mozzarella cheese See Illustrations Below: How to Make Pan Pizza 1. 2. 3. 4. 5. Cooking Tip If you like your crust a little extra crispy, take them out of their pans when they’re done baking and put them directly on a rack of your oven for 5-7 minutes. Like this: Like Loading...

Are you seeing a pattern here lately? Somehow I have gotten on this Asian kick lately and I'm loving every bit of it. I am finding out just how easy making these meals are and they all are so yummy! I'm also pretty darn proud of myself for totally keeping to my meal plan this week. I chose dishes to make and didn't really specify a day but the night before I needed to make dinner I would choose which one to make. I came across the blog My Kitchen Snippets quite some time ago. Grumpy enjoyed this meal very much.

Kaytucky Chicken I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. My puff pastry sheets were fairly small, so I’ve used two for each chicken fillet. Until I ended up with puff pastry looking like this. Place the chicken on top of the puff pastry, with the cream cheese side down. These were so good. Kay’s Recipe Card

Chinese Lemon Chicken Recipe Why order take out when you can make your own Chinese lemon chicken at home? There are a few different versions of lemon chicken out there, all coming from different countries. Probably the most popular type of lemon chicken would be baked in the oven. Ingredients: 2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)Marinade- 2 tablespoons soy sauce ½ teaspoon saltBatter- 2 large eggs ¼ cup cornstarch ½ teaspoon baking powder 1 pinch white pepper oil (for frying)Sauce- 1/3 cup sugar 1 cup chicken broth 1 ½ tablespoons cornstarch 2 tablespoons lemon juice ¾ teaspoon salt 3 slices of lemon (peeled) 2 tablespoons oil yellow food coloring (optional) Cooking Instructions: Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt.

Vietnamese Style Caramel Chicken There's something about foods that are sticky and sweet. Think barbecue, sticky buns, taffy... and chicken. Yes, chicken! Vietnamese Style Caramel Chicken recipe adapted from America's Test Kitchen 1/4 cup packed dark brown sugar 1/2 cup water, divided 2 tablespoons fish sauce 1 tablespoon grated fresh ginger 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces Heat sugar and 1/4 cup water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 cup water, fish sauce, ginger, garlic, and pepper flakes. Herbed Turkey Meatballs With Garlic Dipping Sauce It’s a been a pretty busy week…with nothing in particular making it so. I probably waste more time than I should on Pinterest and just dinking around on the internet instead of working on Recipes and my site…but that’s the beauty of working for yourself. Anyway, after much time staring in my fridge I decided on meatballs and a dipping sauce….and since I’m addicted to garlic, it had to be a garlic dipping sauce. Having lived in the Middle East for part of my childhood, I couldn’t help but remember the Lebanese garlic sauce they serve with rotisserie chicken and pita bread….mmmm. I thought it would make nice accompaniment for the herbed meatballs I’d been planning to make. So, after some googling around I found the perfect recipe at Thefoodblog.com.au and I tried it…. ah it was exactly the way I remembered it…light, creamy, tangy and garlicky. Here’s my Herbed Turkey Meatball recipe along with the garlic sauce adapted from here.

Tandoori Chicken (Tandoori Murghi) Recipe Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. The chicken may be grilled or roasted. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. If roasting, preheat the oven to 450 degrees. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. Yield: 4 servings Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.

Herbed Turkey Meatballs and Cranberry Barbeque Sauce Recipe Herbed Turkey Meatballs with a Cranberry Barbecue Sauce Makes 16-20 Ingredients:meatballs:1 pound ground turkey1/3 cup oats1 egg, lightly beaten1 garlic clove, minced2 tablespoons Worchestershire sauce2 tablespoons sage, minced1 tablespoon rosemary, minced1 tablespoon thyme, minced1 tablespoon chives, thinly slicedsalt and pepper to tastecranberry bbq sauce:12 ounces cranberries½ cup orange juice¼ cup molasses3 tablespoons honey2 tablespoons light brown sugar2 chipotle peppers in adobo1/2 cup ketchup2 tablespoons apple cider vinegar¾ teaspoon cinnamon Directions: 1. Preheat oven to 375°F. 2. **Note: Sometimes I like to saute 1/2 yellow onion (diced), a clove of garlic (minced), 1 tablespoon thyme (minced) and 1/4 cup dried cranberries to the bbq sauce before adding the fresh cranberries, sugars etc.

Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Garnish with chopped parsley, if desired.

Easy Chicken and Couscous Skillet Dinner Okay, so I have to share this recipe with you guys! This is probably our favorite, quickest, easiest weeknight dinner. It’s definitely my go-to meal. It can literally be on the table in 20 minutes, and it’s a one-dish dinner, so it’s perfect for a quick and easy weeknight meal when you don’t feel like cooking dinner! It’s got everything I love: savory chicken, pasta, caramelized veggies, and sweet simplicity. Just a few simple things you can keep on hand and grab from your pantry or freezer when you want to make this — chicken, Israeli Couscous, diced onions, carrots, and celery, garlic, chicken broth, olive oil, salt and pepper — no special trip to the store needed! Have you tried Israeli (Pearl) Couscous? I love using rotisserie chicken in this recipe. I love using frozen, diced onions and carrots. Celery is one thing I don’t mind chopping! Use what you need, then freeze the rest in a freezer bag. Throw in two cups each of your three veggies… And plenty of salt and pepper. 1. 2. 3.

Cajun Chicken Pasta on the Lighter Side Celebrate Mardi Gras with this colorful Cajun spiced pasta tossed with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light sauce. One of the easiest ways to lighten up a pasta dish is to add tons of protein and vegetables to your dish which keeps the portions large and the carbs low and this dish is a perfect example. Be sure to be generous with your Cajun spices, it should have plenty of kick so don't be shy! I took a knife skills class at Sur La Table this week with my girlfriend and of course I HAD to buy a new knife and cutting board there. I was so excited to put my new skills to work and cut my veggies like a pro with my new knife, a task I would normally dread. This dish comes together rather quickly once all your vegetables are chopped. You can make this with shrimp instead of chicken, or use a combination of both. Ingredients: Prep all your vegetables. Prepare pasta in salted water according to package directions. Makes 7 1/2 cups.

honey-mint-glazed-chicken My mom was set to arrive on Mother's Day and she had one request: that we be able to eat outdoors. Unfortunately my control over St. Louis' finicky Spring is minimal, so I did what I could: prayed for warm weather and planned a Mother's Day dinner perfect for al fresco dining. My prayers answered, Mother's Day turned out to be a beautiful day--maximum sunshine, minimal clouds, and warm air. I can tell you with an emphatic yes! Ingredients: -1/4 cup white vinegar -1/4 cup olive oil -1 (4-5 lb) chicken, cut into parts -salt & freshly ground pepper -1/2 cup honey -2-3 tbsp water -1/2 cup chopped fresh mint Directions: 1. This post is linked to Eat at Home and “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

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