I first prepared the chicken breast: after washing it, I cut it in half and placed it in a clay pot.
I squeezed the juice from half an orange and poured it over the chicken.
I seasoned the chicken with salt, pepper and anise. I added a cinnamon stick.
I put the chicken breast in the oven for about 45 minutes. From time to time I sprinkled the chicken breast with the sauce formed in the bowl.
Can you imagine the smell of the orange sauce with cinnamon sauce? But what must it taste like ...
After the chicken breast cooled down a bit, I cut it into slices.
I put the salad and the washed tomatoes in a bowl, I added the chicken slices, Parmesan flakes and I sprinkled with olive oil and balsamic cream.
I invite you to a delicious salad!
Chicken with orange sauce (Orange Chicken)
This chicken with orange sauce is a delicious dish that has its origins in Chinese cuisine, a special dish with an aroma and taste that will delight your taste buds.
For the preparation you need the following ingredients: 400 g chicken breast, cut into strips 1/2 tablespoon cornstarch (for marinade) + 1 tablespoon (for sauce) 1 tablespoon rice wine 1/2 teaspoon Sichuan pepper 1 tablespoon soy sauce 20 g fresh, finely chopped ginger 2 garlic cloves, crushed 2 tablespoons honey 2 tablespoons black rice vinegar 8 tablespoons sweet soy sauce 300 ml orange juice (I needed 4 oranges) peel from 2 oranges, cut into thin strips (but be careful when cleaning the oranges should not enter the white, the bitter part, of the orange peel & # 8211 so use a special knife to clean only the orange part) peanut oil green onion, for garnish (3 strands).
Preparation of chicken with orange sauce: Put the chicken strips in a bowl and add on top of the pieces of meat: 1/2 tablespoon cornstarch, 1 tablespoon soy sauce (it should not be sweet), rice wine and ground Sichuan pepper. Stir and leave for 30 minutes.
About 15 minutes before the chicken marinade is over, you can start preparing the sauce.
Put all the ingredients for the sauce in the wok, ie 2 tablespoons of honey, 2 tablespoons of black rice vinegar, 8 tablespoons of sweet soy sauce, orange juice and peels. Bring the sauce to a boil and, from the moment it starts to boil, leave it for 5 minutes.
Dissolve 1 tablespoon of starch in 2 tablespoons of cold water and, at the end of the 5 minutes, pour it into the wok. Leave a little more, stirring all the time, until you notice that the sauce thickens a little, then remove from the heat.
Heat 2 tablespoons of peanut oil in another pan. Bring the chicken to a simmer over high heat.
When the chicken has turned golden, make a little space in the middle of the pan (giving the chicken, slightly, to the edge of the pan) to add the ginger and garlic. Bake for 30 seconds, then mix everything with the chicken pieces. Leave for another 30 seconds, stirring all the time.
At this point, put the sauce back on the fire, add the chicken to the sauce, stir, bring to the boil and turn off the heat.
Put in plates, decorate with green onions and you can serve with a garnish of rice. It is delicious!
Chicken breast with gorgonzola sauce
Calories again, I think it comes from fasting before Easter, but if we supplement with a little sport, I think we can handle them & # 8230.
Again a simple recipe that you work with 3 pans. Chicken breast comes from chickens slaughtered by my grandmother, so I don't worry about it being an unhealthy product.
Ingredients for gorgonzola sauce:
* quantities may vary depending on tastes
1. Melt the butter in a pan.
2. Add the gorgonzola cheese and mix until it melts.
3. Add sour cream and mix until smooth.
While you take care of the sauce, you can start preparing the chicken breast, seasoned by me with salt, pepper, paprika and garlic powder, which I fried in a grill pan.
I served it with a garnish of baby carrots and green beans pulled in a pan with butter and seasoned with Italian greens and dried thyme.
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Chicken with orange sauce - a simple and quick Chinese recipe
Wash the chicken breast and cut it into cubes. Add the chicken to a large bowl.
In a small bowl, mix the starch with the soy sauce and water to make the chicken marinade. Pour marinade over chicken and mix well. Cover the bowl and let the chicken marinate for 5-10 minutes.
While the chicken is marinating, prepare the orange sauce. In a bowl add the orange juice, brown sugar, starch, soy sauce, hoisin sauce, rice vinegar and sriracha sauce. Mix until you get a homogeneous composition.
In a large skillet, add the oil and let it heat up. With the help of a foamer or a spoon with holes, take the chicken out of the marinade and add it to the pan. Cook the chicken until it is well penetrated and acquires a golden color on all sides.
When ready, add the orange sauce and let everything boil until you get a thick, sticky sauce.
How to prepare chicken breast with orange sauce
In a large bowl, mix the orange juice, chicken soup, jam, lemon juice, starch, rosemary, salt and pepper. Mix very well.
Roll the chicken breast in breadcrumbs. Heat the oil in a non-stick pan and add the chicken. Cook it on both sides until it turns golden. Then add the juice mixture with the soup, cover the pot and let it simmer until the chicken is well penetrated. Stir occasionally so as not to stick.
When ready, turn off the heat and sprinkle the parsley on top.
Chicken salad in orange sauce - Recipes
Roasted orange and turkey salad
The whole family will enjoy this juicy turkey salad. It can be served as such or as a main course with baked potatoes.
- 500 g turkey meat, skinless, boneless 1 tablespoon sunflower oil 4 green onions, chopped salt and black pepper a handful of watercress leaves, without tails
For the marinade
For the marinade, peel an orange and peel the white skins and cut the rounds over a bowl in which the juice is collected. They are cut in half and set aside. Squeeze the juice from the second orange into the bowl. Add honey, mustard and shallots.
Cut the turkey into thin strips. Add to the marinade, taking care to cover all the pieces with sauce. Put a lid on and leave to marinate in the cold for 15 minutes.
Heat the oil in a pan or saucepan. Put a series of strips of marinated turkey and fry quickly for 5-6 minutes until golden brown. Add green onions to the last series and fry for another 2 minutes. At the end, put all the turkey meat back in the pan. Add salt and pepper a little, pour the rest of the marinade and bring to a boil.
Divide the watercress into 4 plates, sprinkle a few pieces of orange, and put the turkey meat and the rest of the orange on top.
CHICKEN WITH ORANGE SAUCE AND ASIAN STYLE GINGER
I promised that you will prepare the winning recipe from the jam contest from ST. DALFOUR, so I didn't think too much about it and I brought you the chicken recipe with orange and ginger jam in Asian style.
sunflower oil for frying
250 ml freshly squeezed orange juice
120 g orange jam with ginger
To be served:
optional: 2 tablespoons frozen peas and carrots
We marinate the chicken breast for 15 minutes in a mixture of vinegar, soy and grated ginger - we make sure that the whole meat is greased with this marinade. After this interval, cut the chicken breast into strips of the right size. During this time, boil the rice, drain it and then heat it in hot oil. If we want some vegetables for more color, first fry the vegetables for about 30-45 seconds, then put the rice on them and fry together for about 3 minutes. at the end add salt and mix.
We put the starch over the chicken and we try to cover as well as possible each piece of meat & # 8211 that remains in the plate is not thrown away, we will need very little starch for the sauce. Fry the chicken pieces in oil, in the hot wok well, then take them out and drain the remaining oil in the bowl.
Squeeze the orange juice and keep 50 ml, put the rest in the wok and add the orange jam with ginger. Let it boil for about 2 minutes, then add 50 ml of preserved orange juice in which we dissolve a little starch (1/2 teaspoon) left in the plate in which I mixed the chicken with it. Put the chicken over the sauce, mix lightly and turn off the heat when it shows signs of thickening.
I put water in the stainless steel bowl (from the ground floor), and on top I put the diced potatoes in bowl 1. In bowl 2, I put bouquets of broccoli and sliced carrots, taking into account that broccoli boils a little faster. On the top floor, 3, I put the pieces of breast and peas. In all 3 pots I put celery leaves. I turned on the appliance, and the water immediately began to boil slightly.
After 15 minutes, I took out the broccoli and peas in a bowl. I sprinkled some salt on them. After 25 minutes I took out the carrots and tested the meat.
I cut it where it was thicker and it looks boiled, but I still left it until it was 30 minutes, after which I took it out. After about 5 more minutes, I took out the potatoes. I left everything to cool in the bowl of the appliance.
I made mayonnaise from a yolk with the 50 g mustard and oil. About 170 ml of mayonnaise came out. Add the yogurt, sweet mustard with dill and chopped parsley. Season and mix.
Cut the potatoes and meat into cubes / pieces. We break the bouquets of broccoli into pieces. We put them over the sauce. Mix lightly with a large spoon or spatula.
Let the salad simmer for an hour.
It can be served in large plates and with small cups of mayonnaise, for those who want extra. You can also put croutons on the table in bowls.