Soy chicken and Orange Chicken recipe?
August 1, 2008 by Blessings
Filed under Cooking & Recipes
felixandme asked:
Does anyone have a recipe for orange chicken made with soy chicken? (Like Sipz, if you know it.) What brand do you recommend for soy chicken and where do you buy it?
Does anyone have a recipe for orange chicken made with soy chicken? (Like Sipz, if you know it.) What brand do you recommend for soy chicken and where do you buy it?
this question confused me, what is soy chicken, and do I really want to know?
Orange Chicken Recipe
Ingredients
2 Tbsp peanut oil
1 inch slice of fresh ginger
1 boneless, skinless, chicken breast
1/4c orange juice
1/4c honey
2 Tbsp soy sauce
2 Tbsp cornstarch
3/4 Tbsp dry mustard
1/2 orange
Heat the oil in a wok, and add in the ginger for 1/2 minute. Remove.
Cut chicken breast into small pieces and fry until tender.
Make a sauce with the orange juice, honey, soy sauce, cornstarch and dry mustard.
Add sauce to chicken and stir until thick.
Slice orange into thin wheels and add in.
Remove and serve with rice.
2 Servings
Chicken Salad Recipe
Filed under All Seasons, Chicken, Low Carb, Quick, Salad
Updated, from the recipe archive.
My mother and father make the best chicken salad. It’s a joint effort; dad assembles all of the ingredients, mom makes the dressing. There are a few things that distinguish this chicken salad recipe from a standard version. First, we use plum preserves in the dressing. You can use any berry preserve, but as we have gallons of homemade plum preserves in the freezer waiting to be used, we use the plum. Second, the recipe includes green olives. Like capers, chopped green olives give the salad an interesting bite. Finally, we use chicken that has been roasted or broiled with the skin on, and we use the skin. This makes a huge difference in flavor.
Do you have a favorite chicken salad recipe? Please let us know about it in the comments.
3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
1 Prepare all of the salad ingredients and combine them in a large bowl.
2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.
3 Mix the dressing in with the salad ingredients. Salt and pepper to taste.
Serves four.
Slow Cooker Orange Chicken
SUBMITTED BY: Kimberley Dillard-Wright
“Chicken breasts with orange soda and soy sauce served over rice. Gives chicken a wonderful flavor, and it is great for those days when you don’t have a lot of time to prepare a meal.”
Original recipe yield: 4 servings
PREP TIME 15 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 15
INGREDIENTS
1 pound skinless, boneless chicken breast halves
12 fluid ounces orange-flavored carbonated beverage
1/2 cup soy sauce
1 cup uncooked long grain white rice
2 cups water
DIRECTIONS
Place the chicken in a slow cooker, and pour in the orange-flavored carbonated beverage and soy sauce.
Cover slow cooker, and cook chicken on Low 5 to 6 hours.
In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. Serve cooked chicken over the rice.
JAPANESE ORANGE – SOY CHICKEN
3 tsp. vegetable oil
4 skinned chicken breast
4 oz. mushroom or green peppers
1/2 c. chicken broth
1 tsp. grated orange rind
1/4 c. orange juice
1 1/2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. sugar
2 green onions or 1 med. onion
Optional 3 radishes
1. Heat 2 teaspoons oil, medium heat, in skillet. Brown chicken on both sides. Remove chicken.
2. In 1 teaspoon oil saute vegetables (mushrooms, onions and peppers).
3. Return chicken to skillet. Cover and simmer 10-12 minutes.
4. Stir orange rind or juice, soy sauce, cornstarch and sugar until smooth and add to skillet mixture. Cook and stir until mixture thickens and spoon over the chicken.