The Best Orange Chicken

This stuff is AMAZING! I usually double everything. It's not too orangey. Just plain delicious.


I combined a couple recipes together to come up with this one.


Marinade
½ tsp. salt
1 small egg white, beaten
1 Tbs. cornstarch
2 tsp. peanut oil
1 Tbs. Sherry wine
2 chicken breasts, diced

Let chicken marinade for about 30 minutes in the fridge. If you're short on time you can just let it soak for a couple minutes.

Coating
1 ½  cup cornstarch
You can also do a cornstarch/flour mixture.


Place the coating into a gallon Ziploc bag. Put marinaded chicken in the bag with the coating and shake it until each piece is well coated. You may need more coating mixture.

Frying

peanut oil or vegetable oil

Place chicken in a deep fryer until cooked through.

Note: This is a great place to stop and set aside some chicken to be used as chicken fingers.

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 cup packed brown sugar
• ½ teaspoon ginger powder
• ½ teaspoon garlic, minced
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons green onion, chopped (optional)

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Crispy Baked Parmesan Ranch Chicken

2 pounds Chicken Breasts, With Bones (skin Optional)
1 cup Ranch Salad Dressing
1 cup Flour
1 teaspoon Dry Ranch Dressing Mix Powder
1 teaspoon Pepper
2 Tablespoons Shredded Parmesan Cheese
1 teaspoon Shredded Parmesan Cheese
1 Tablespoon Olive Oil, For Drizzling

Place the chicken in a Ziploc bag and add ranch salad dressing. Allow to marinate for at least 2 hours (8 hours or overnight would be even better.) Drain when ready to prepare.
Preheat the oven to 400 degrees (F).
In a clean, dry Ziploc bag, add the flour, dry ranch dressing mix, pepper, and 2 Tablespoons of Parmesan cheese. Mix well. Add the chicken pieces one at a time, close the bag, and shake to coat. Place the chicken pieces on a cookie sheet with raised edges. Sprinkle with remaining teaspoon of Parmesan cheese, then drizzle with oil.
Bake until the pieces are golden brown and reach the desired temperature, about 40-50 minutes.

Teriyaki Chicken (With Carrot)

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 1/4 cup carrot puree
• 1 tablespoon firmly packed dark brown sugar
• 1/4 cup 100% orange juice
• 1 clove garlic, cut in half
• 2 green onions, cut in thirds
• 1/2-inch piece fresh ginger, sliced (no need to peel)
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet paprika

Directions

1. Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.

2. Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden. Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.

Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)

Created by Jessica Seinfeld

• 1 cup whole-wheat or white or panko (Japanese breadcrumbs)
• 1/2 cup flaxseed meal
• 1 tablespoon grated Parmesan
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli or spinach or sweet potato or beet puree
• 1 large egg , lightly beaten
• 1 pound boneless skinless chicken breasts or chicken tenders , rinsed, dried and cut into small chunks
• 1/2 teaspoon salt
• Nonstick cooking spray
• 1 tablespoon olive oil

Directions

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Quesadillas (with Butternut Squash)

• 
  

  Created by Jessica Seinfeld
  Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 pound chicken cutlets or boneless chicken breast , rinsed and dried
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon chili powder , or to taste
• 1/2 cup canned navy beans , drained and rinsed
• 1/2 cup reduced-fat sour cream
• 1/2 cup butternut squash puree
• 1/2 cup reduced-fat Cheddar cheese
• 4 (8-inch) whole-wheat tortillas
• 1/2 cup bottled salsa

Directions

Preheat oven to 400°. Coat a large baking sheet with cooking spray.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle the chicken with salt, pepper, and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.

In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.

Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top. Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes. Cut into wedges and serve with salsa.

Pasta with Pea Pesto

Recipe from Double Delicious! by Jessica Seinfeld

Pesto

• 2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
• 1/2 cup grated Parmesan
• 1/2 cup pine nuts
• 2 medium garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. salt

Chicken

• 6 boneless, skinless chicken breasts (about 2 1/4 pounds)
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. olive oil

Pasta

• 8 ounces whole wheat pasta , such as penne or fusilli

Directions

For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.

Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.

Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Roasted Chicken

• 1 whole chicken (4 pounds)
• 1 Tbsp. and 3/4 tsp. kosher salt
• 3/4 tsp. crushed black pepper
• 3 Tbsp. olive oil
• 1 lemon
• 6 sprigs fresh rosemary
• 1 pound carrots , cut into 3-inch sticks
• 1 pound parsnips , cut into 3-inch sticks
• 1 pound small red potatoes , halved

Directions

Heat the oven to 400°. On a sheet pan, toss the carrots, parsnips and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Rinse and pat dry the chickens and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of each chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.

Recipe created by Jessica Seinfeld

Chicken Satay

Recipe from Double Delicious! by Jessica Seinfeld

Sauce

* 1 clove garlic cut in half
* 1/4 cup light coconut milk
* 1/4 cup sweet potato puree
* 3 Tbsp. natural creamy peanut butter
* 2 Tbsp. reduced-sodium soy sauce
* 2 Tbsp. lime juice (about 1 large lime)
* Pinch cayenne pepper

Skewers

* 1 1/2 pound boneless, skinless chicken breasts
* 30 10-inch wooden skewers
* 1/2 tsp. salt
* 1/2 tsp. garlic powder
* 1/4 tsp. pepper
* 1/4 tsp. sweet paprika
* 2 Tbsp. olive oil

Directions
Chop the garlic in a mini-chopper. Add the coconut milk, sweet potato puree, peanut butter, soy sauce, lime juice and cayenne. Blend until smooth. Set aside.
Cut the chicken into thin strips, about 1-inch wide. Thread the chicken onto the skewers. Sprinkle with the salt, garlic powder, pepper and paprika.

Warm 1 tablespoon of the olive oil in a large skillet. Add half the skewers. Cook 7 to 8 minutes per side, turning once, until the chicken is cooked through and no longer pink. Transfer to a platter and add the remaining tablespoon of oil. Repeat with the rest of the skewers. Serve immediately with dipping sauce.

From Oprah

Chicken Mulligatawny

CHICKEN MULLIGATAWNY

2 teaspoon unsalted butter

½ cup chicken breast, cubed

¼ teaspoon garlic, minced

¼ cup yellow onion, chopped

¼ cup celery, chopped

¼ cup carrot, chopped

¼ cup granny smith apple, chopped

1½ cup chicken broth

1 teaspoon curry powder

1 tablespoon lemon juice

pinch of ground cloves

pinch of salt and pepper

2 tablespoon long grain white rice

¼ cup plain yogurt

2 teaspoon fresh cilantro

Melt 1 teaspoon butter in a medium skillet. Add chicken and garlic. Sauté for 5-7 minutes over medium-low heat until chicken is lightly browned. Set aside.

In the same skillet, add 1 teaspoon butter, onion, celery, carrot and apple. Sauté for 5-7 minutes over medium-low heat or until onion becomes translucent.

In a medium saucepan, add broth, curry, lemon juice, cloves, salt, pepper, chicken and vegetables. Bring to a boil. Reduce to a simmer and add rice. Cook, uncovered, for 15–20 minutes.

Stir in yogurt and let simmer for another 5 minutes. Garnish with cilantro.

— "Table for One," by Camille Funk

Chicken Pot Pie

CHICKEN POT PIE

Pastry dough:

¾ cup flour

¼ teaspoon salt

1½ teaspoon sugar

6 tablespoons unsalted butter, room temperature

½ teaspoon water


Chicken Mixture:

1 tablespoon unsalted butter

½ cup chicken breast, cubed

¼ cup yellow onion, diced

2 tablespoons flour

¼ cup string beans

¼ cup corn

¼ teaspoon thyme

1 cup chicken broth

dash of salt and pepper

1 tablespoon water

1 egg yolk

Preheat oven to 375 degrees. In a bowl combine flour, salt and sugar. Add butter and water and mix until dough is ready to knead. Chill dough in the refrigerator for 30 minutes to set.

Meanwhile, in a medium skillet, melt butter over medium heat. Add chicken and onions and sautÉ for 5 to 7 minutes, until onions are soft. Add flour and salt to chicken mixture. Stir for about 2 minutes, until it becomes lightly golden.

Add chicken broth. Whisk constantly for 3 to 4 minutes, until mixture thickens. Reduce heat to low. Simmer mixture for 5 minutes. Mix in string beans, corn and thyme. Season with salt and pepper.

Remove dough from refrigerator. Roll out dough on floured surface until ¼-inch thin. Use ¾ of the dough to place in bottom of a 5-inch ramekin.

Pour chicken mixture into a ramekin lined with dough. Cover mixture with remaining dough and cut vents in the dough cover.

In a small bowl, combine egg and 1 tablespoon water. Brush top of dough with egg yolk mixture. Place ramekin on a baking sheet. Bake 35 minutes. Let cool for about 5 minutes.

— "Table for One," by Camille Funk

Chicken & Dumplings

Chicken & Dumplings

Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 onion, finely diced
2 cans mixed veggies
Chicken broth
cumin, parsley, garlic powder, poultry seasoning, salt and pepper
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
1. Place the chicken, butter, soup, veggies and onion in a slow cooker, and fill with enough broth (or water) to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

White Chicken Enchiladas

Chicken Enchiladas

Ingredients:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom/chicken soup
cumin, onion, chili powder

1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast
meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour/corn tortillas
1/4 cup milk

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

From AllRecipes

Chicken Enchiladas

2 boneless, skinless chicken breasts- cubed
1/2 onion, chopped
1/2 c sour cream
1/2 c shredded cheddar cheese
1 1/2 t parsley
1/4 t each black pepper, salt, oregano
1 can enchilada sauce
1 1/2 t chili powder
1 t garlic powder
1/2 c shredded cheddar

Preheat oven to 350
Cook chicken on medium-high heat until juices run clear. Drain excess fat. Add the onion, sour cream, spices and cheese. Stir until cheese is melted. Stir in 1/2-3/4 can enchilada sauce, chili powder and garlic.
Roll into tortillas and place in 13 x 9. Cover with remaining enchilada sauce and cheese. Bake uncovered for 20 minutes.

PF Chang's Lettuce Wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chili paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done. (**You can use ground chicken and mash it with a potato masher for smaller chicken pieces**)
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

15 Minute Italian Chicken & Rice with Vegetables

• 1 teaspoon canola oil
• 3 ounces boneless skinless chicken breasts, cut into strips
• 1 medium red pepper, sliced into strips
• 1 dry cup fresh broccoli florets
• 1 teaspoon very low-sodium chicken bouillon granules
• 2/3 cup instant brown rice, uncooked
• 1 tablespoon Reduced Fat Italian Dressing

1. HEAT oil in medium skillet. Add chicken; cook and stir until lightly browned, stirring occasionally.
2. Add vegetables; cook 2 to 3 min. or until crisp-tender.
   
3. Stir in bouillon granules and 2/3 cup water. Bring to boil.
   
4. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 min. until liquid is absorbed and chicken is cooked through.
   
5. Let stand 5 min.
   

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup

by Hannah Hamill (Serves 6)

Ingredients:

• 3 whole chicken breast, boneless and skinless
• 2 cans Las Palmas Green Enchilada Sauce, large
• 3 cans tomato sauce, small
• 3 cloves garlic, pressed/ minced
• 2 tsp cumin
• 1 can chicken broth
• 1/2 cup flour

Directions:

1. Cover chicken breasts with water, boil and then shred.
2. Mix together in crock pot, cover and cook on high for 2-3 hours or low for 4-5 hours.

Serve with:

• Cheddar or Jack cheese
• Sour Cream
• Avocados, cubed
• Cilantro, chopped
• Tortilla Strips, fried in oil
• Tomatoes, chopped
• Green onions, chopped
• Black Olives, sliced

Honey Lime Enchiladas

6 tb. honey

5 tb. lime juice (1 large lime)

1/2 tb. chili powder

1/2 tsp. garlic powder

1 pd. chicken (3 small breasts)

8-10 flour tortillas

1 pd. monetary jack cheese (shredded)

16 oz. green enchilada sauce

1 cup heavy whipping cream (you can even get fat-free half and half....go figure)

note: If you want the enchiladas to be sweeter, I would add more honey and just a little more lime juice.

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup enchilada sauce on bottom of 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining enchilada sauce with cream and left over marinade. Pour mixture on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top. Enjoy!

Creamy Roasted Chicken Noodle Soup

• 2 tsp. olive oil
• 1 cup sweet yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 2 cloves of garlic, minced
• Oregano, to taste
• Salt and pepper, to taste
• 6 cups chicken broth
• 4 cups of baking potatoes, peeled and diced
• 2 cups of roasted chicken, shredded
• 1/4 cup cornstarch
• 1 cup evaporated fat free milk
• 2 cups of uncooked whole wheat egg noodles

Directions

1. Heat olive oil in pan over medium heat.
   
2. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
3. Season the cooked vegetables with oregano, chicken, salt and pepper, to taste.
   
4. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 25 minutes or until the potato is tender.
   
5. Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly.
   
6. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.