Super Delicious Orange Walnut Chicken Recipes

Orange Walnut Chicken is a sweet, tangy treat. Some believe it's a Chinese dish, others have no idea where this delicious dish got it's start. As close as I can tell it was first made in China. As it gained popularity in the different countries, they added their own special touches to make it their own.

As this sweet, tangy dish gathered popularity it also gain a couple of new names. Depending on who you talk to it can be Orange Chicken, Tangerine Chicken, and even Orange Peel Chicken. As you can tell it has branched out.

The recipe I am including in this hub is an Orange Walnut Chicken. It's Orange Chicken with a twist. The walnuts add a satisfying crunch to this dish. I show how to make this dish to serve 6 people. The reason for this is so you will have extra chicken left over to use in two other dishes. This way you cook once and eat three meals. Hope you enjoy.

Ingredients:

1/3 cup frozen orange juice, thawed

4 tbsp canola oil

2 tbsp soy sauce

1 tsp Ready to Use minced garlic

_ _ _ _ _ _ _ _ _

4 chicken breasts, halved

Directions:

Combine all ingredients, stir to blend well.

Place in large sealable plastic bag and add chicken breasts.

Place in refrigerate to marinade for 2+ hours.

Cover remaining marinade and store in refrigerator.

NOTE: You can marinate chicken all day while working. The longer you marinate the tanger it becomes.

Instructions:

2 tbsp olive oil

1/2 cup chopped walnuts

1 tbsp margarine

1 large white onion,, thinly sliced

1/2 cup orange marmalade

1/2 cup orange juice

1/4 cup reconstituted lemon juice

2 tbsp honey

3 tbsp grated orange peel

1/2 tsp salt

1/8 tsp black pepper

Directions:

Now you are ready to cook the marinated chicken.

Place olive oil in a large pan and saute chicken, turning often until chicken is cooked through. This should take about 15 minutes.

While the chicken is cooking, saute the chopped walnuts in the butter until lightly browned.

Remove walnuts and add onions, saute until transparent.

Add rest of ingredients and remaining marinade and simmer for 15 minutes.

NOTE: This is a delicious recipe that makes a tender juicy chicken. It's good served over rice or gently sauteed baby spinach leaves.

Directions:

1/3 cup orange juice

1/3 cup red wine vinegar

1/4 cup olive oil

2 tbsp sugar

1 tsp grated orange peel

1 bag mixed salad greens

2 med cucumbers, thinly sliced

2 cans (11 oz. each) mandarin oranges, drained

1 cup chopped walnuts

1/4 cup white onion slices

1/4 cup green pepper slices

2 cups chopped leftover orange walnut chicken

Directions:

Beat orange juice, vinegar, oil, sugar and orange zest in small bowl with wire whisk until well blended and set aside.

Toss salad greens with cucumbers, oranges, walnuts, onions, green peppers, and chicken in large salad bowl. Add orange juice mixture; mix lightly.

Serve immediately.

Ingredients:

3/4 cup coarsely chopped walnuts

8 oz spiral pasta

2 cups chopped chicken, leftover from Citrus Chicken recipe

1 gouda cheese, cut in 1/4 inch cubes

1 cup celery, cut in thin slices

1/3 cup finely chopped red onion

1 small can black olives, halved

2 tbsp chopped fresh parsley

Dressing:

1/3 cup fresh orange juice

1/4 cup fresh lemon juice

4 tbsp extra virgin olive oil

1 tablespoon brown mustard

2 tsp sugar

1 1/4 tsp salt

1/2 tsp black pepper

2 tsp rice vinegar

Directions:

Preheat oven to 350°.

Place walnuts on cookie sheet in a single layer in bake for 8 to 10 minutes checking frequently.

Set aside and let cool.

Cook pasta as the package directs, drain and let cool completely.

For dressing, mix all ingredients in a large bowl, stirring with a whisk to blend.

Add dressing to pasta, chicken, cheese, celery, red onion, walnuts, parsley, and black olives.

Toss gently to mix.

Makes six servings.