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A nice combination of sweet citrus and pungent ginger.
In a small bowl, combine all ingredients except for the chicken. Place chicken in a single layer in an 11x7 inch baking dish. Spoon one half of the marinade over the top of the chicken. Cover and refrigerate overnight.
Remove from the refrigerator and sit at room temperature for about a half hour.
Bake, uncovered, at 350 degrees F for 1 hour, but baste with remaining marinade after a half hour.
By Ann from Richland, WA
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Mix flour mixture and egg mixture. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Do not overcook chicken! Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickened. Stir in sesame oil and orange zest if desired. Serve over jasmine rice.
By Marcia S. from Spokane Valley, WA
I made this for dinner the other night and it was really good. Most of the ingredients are things you probably have on hand. You can use a small onion instead of the shallot, if desired. I liked the contrast between the orange juice and balsamic vinegar in the sauce. I think the sauce would also be good with pork.
Total Time: 20 minutes
Source: Dinner on a Dime Cookbook
This tangy crockpot chicken recipe is good served over rice with broccoli.
In frying pan, mix the olive oil and add butter together. Dredge the chicken in the breading and add it to the pan to brown.
Arrange chicken breasts in 9x13 inch baking dish and pour dressing over chicken. Cover and refrigerate overnight. Remove breasts from dressing.