Showing posts with label orange chicken. Show all posts
Showing posts with label orange chicken. Show all posts

Monday, January 27, 2014

Orange Chicken

What with friends coming and going, somehow I found myself with a considerable amount of orange juice left over. In my experience, it can be tricky cooking and baking with orange juice simply because the flavor fades. It's not that it's bad, the flavor just doesn't pop like I would like.

I love Orange Chicken. That nice glaze and sauce are yummy. But my efforts at recreating it have largely been edible flops. When I hit the Internet for recipe ideas, I found a lot of them called for using orange marmalade. Basically you coat the chicken with the orange marmalade and bake. I bet it's delicious but where's the sauce for the rice?

As I continued to peruse recipes, I found several that were what I had in mind. And they were all based on a recipe from one of my favorites - America's Test Kitchen. It was a dead giveaway each time because they all used 1 1/2 cups of orange juice. Of course, most of them gave credit to America's Test Kitchen, and then said they had modified the recipe to suit them. I never did find the original recipe, but the basics were the same, so I winged it with my own version.

I have to admit that it was great. I'll definitely be making it again. Next time I'll try adding a tablespoon of soy sauce for a little bit of saltiness. Otherwise, I wouldn't change much at all. The sauce turns into a lovely thick glaze that clings to the meat. Exactly how it should be. No cornstarch needed! The big plus is that it makes quite a bit of sauce. Too often I find I'm scraping the pan for a little bit more sauce. Not with this recipe! I started with 2 cups of orange juice and reduced it a little bit to boost the orange flavor.

I made this with the weird cut-up chicken available at my grocery store. Weird because it has two breasts (with the bones) and four legs. I'd like to see that chicken! You could make this with just about any chicken parts that you like, even boneless breasts, but watch the cooking time. I was surprised that it only took a little over 20 minutes for the legs to cook. Plan accordingly. Boneless breasts might be done quite fast depending on their thickness.

Orange Chicken
inspired by various bloggers and based on America's Test Kitchen recipe

2 cups orange juice
1/2 cup light corn syrup
1 tablespoon minced garlic
1 tablespoon prepared mustard (not powder)
1 tablespoon vinegar (I used balsamic but white would do)
2 tablespoons olive oil
flour (about 1/4 cup)
1 chicken cut up or 8 chicken thighs or legs (see note above)
3 tablespoons orange juice

Preheat oven to 400.

Pour the orange juice into a pot and bring to a low boil. Turn down to a simmer and cook without a lid until reduced by one-fourth. Add the corn syrup, garlic, mustard and vinegar and whisk to combine. Simmer.

Heat the oil in an oven-safe pan just large enough to contain all your chicken. Dredge the chicken pieces through the flour and brown in the pan on both sides. Remove the browned chicken from the pan and pour the orange juice mixture into the pan and stir, scraping up any browned bits on the bottom. Simmer the sauce until it thickens enough to coat the back of a spoon. Return the chicken to the pan. Slide the pan into the oven (uncovered). TIP: Hang kitchen mitt on the oven door so you won't be tempted to reach in and grab the pan without it. After 10 minutes, turn the chicken pieces over. Cook another 10 - 20 minutes depending on the cut and thickness of your chicken. (Note, I'm guessing that small boneless chicken breasts might only need 12-15 minutes TOTAL.)

Remove from oven. Remove the chicken from the pan and allow to rest. Meanwhile, add remaining three tablespoons orange juice to the sauce and bring to a simmer for about four minutes. Plate the chicken and pour sauce over it.

Simmering sauce
Thickened sauce

Sunday, January 16, 2011

Welcome Our Guest Blogger Terry Odell: What's in a name? + Honey and Orange Glazed Chicken!

Author Terry Odell
Terry Odell is an author who straddles the genres of mystery and romance. I've enjoyed her fiction, her blog, and her friendship. She's a terrific writer who loves to cook, which makes her the perfect guest for Mystery Lovers' Kitchen. Please join me in welcoming Terry to our blog...  ~ Cleo Coyle

Thanks so much to Cleo for inviting me to be her guest here today at Mystery Lovers' Kitchen. My newest release, What's in a Name? is actually a re-release of a former Cerridwen Press title. One great thing about the trend towards e-publishing is that authors can bring back books no longer in print.

My romantic suspense, What's in a Name? had garnered some respectable credentials: A Daphne du Maurier Finalist, A Gayle Wilson Award of Excellence Finalist. 2nd Place, Volusia County Laurel Wreath 3rd Place, Aspen Gold Romantic Suspense. A Top Pick from Night Owl Reviews, Four Stars from RT Magazine. So, I'm glad to see it back on the shelves—even if they're virtual ones.

Kelli Carpenter has changed her name, her appearance—her life—to avoid being connected to a crime she committed in self defense years ago. But just when she thinks she has nothing to fear, handsome stranger Blake Windsor shows up. 

When someone makes an attempt on Kelli's life, she runs—but she takes Blake with her. Keep your friends close but your enemies closer is her philosophy. And Kelli is convinced Blake knows something that will link her to her former lover's death, ending her life as she knows it.

What's in a Name? is full of twists and turns as Blake and Kelli try to keep one step ahead of whoever is following them—while they try to figure out why.

And because this blog is about cooking, and there are always references to cooking in my books, I thought I'd share a bit of a scene where my characters start working together.

Here's a snip of a scene where Blake, the hero, makes an attempt to start dinner. Luckily, Kelli, the heroine, shows up to help. And below my recipe you'll find a scene that occurs a little later, when Blake remembers helping his mother cook.

Okay, but now what? He started rooting through cabinets and drawers, trying to remember what he'd seen in the kitchen at Camp Getaway.
       "Need some help, Windsor?"
       He spun around at the sound of Kelli's voice, cracking his head against an open cabinet door. "Crap!" Rubbing his head, he could tell she was trying not to laugh.
       He saw her taking in his attempts to start cooking and when her expression softened, he had a sudden urge to use the kitchen counter for an entirely different course of action. "Umm … I thought I'd start dinner. Unless—?" He cocked an eyebrow.
       "I think dinner's the more sensible option." But her smile gave him hope for dessert.
       She stepped closer, brushing her hip against him while she found a frying pan. "You've got the right idea, anyway." When she raised her eyes to meet his, she laughed. "About dinner. It's always a good idea to get all the ingredients out and ready before you start cooking. There's even a name for it. Mis en place."
       "I think I love it when you talk cooking." He embraced her, making no effort to deny his arousal.
       She lingered against him for a moment, then pulled away. "Down, boy. Hand me the garlic."
       He watched in fascination as Kelli gave the garlic clove a resounding whack with the side of the knife blade, slipped off the skin, then chopped it fine.
       "You know how to dice an onion?" she asked. She poured some olive oil into the pan and adjusted the burner.
       "I think I can manage." He reached for the knife. "Dice means cut up into little bits, right?"
       "Let me show you." Kelli cut the onion in half, made a series of horizontal cuts, then vertical ones. "Don't go all the way through the root, though, or it'll fall apart. Then, all you do is cut crosswise and … voilà … dice!" She handed him the knife. "You can do the other half."
        He copied her moves and although his end product wasn't quite as uniform as Kelli's he thought he'd done a fine job. He blinked as the onion brought tears to his eyes.
       "Not bad." Kelli scraped the onion into the hot pan. "Work on your speed and you'll be done before the fumes get to you."

And, because this blog is also about sharing,
here's the original recipe...

Honey and Orange
Glazed Chicken

8 servings

2 (3 lb) broiler-fryers, cut up
1 medium onion, sliced
2 cloves garlic, minced
½ c orange juice
¼ c honey
2 T. red-wine vinegar
1 T Dijon mustard
1 t. ground ginger
1 t. dried thyme

Heat oven to 350°. Place large nonstick skillet over medium high heat. Add chicken, working in batches, and cook until nicely browned on all sides, 8 minutes. Remove chicken to a 9x13 baking dish. Drain all but 1T of chicken fat from skillet. Reduce heat to medium, add onion and garlic; sauté, stirring frequently for 3 minutes.

Stir in all remaining ingredients except salt. Mix well. Pour over chicken and bake uncovered for 45 minutes, or until chicken juices run clear, basting occasionally with sauce. Remove chicken and onions to platter. Transfer chicken juices over medium high heat until sauce reduces and thickens slightly. Season with salt. Serve chicken and onions with sauce.

(If you use boneless breasts, reduce cooking times accordingly. With these, you can also do the whole thing on the stovetop.)

"It just hit me. Like someone jammed a two-by-four in my gut." His hands gripped the arms of the chair and she saw his knuckles whiten. "I had this memory … of my mom."
       She put her hand over one of his, gently massaging it. "You said she died when you were three. That's not too young to have memories."
       "She used to bake chocolate chip cookies. Bri and I would help—but mostly I got to lick the bowl." He gave a quiet snort.   "You were right about that."
       Her own memories intruded—her and Luke in the kitchen together, laughing and making messes when he'd tried to help. She lowered her head into Blake's chest.
        His voice resonated through her. "Once she let me stir. The dough was so stiff and I sent the whole bowl crashing to the floor. Smashed into bits. Bri pitched a fit, but Mom told me it didn't matter. She cleaned up, made another batch of dough and put the bowl in the sink for me, so it wouldn't go anywhere."
       "Sounds like she loved you."
       "I don't know why that came back. I opened the bag of chips and—wham."
       "The sense of smell is a powerful trigger for memories. That and everything else you've been thinking about—family—you know."
       "Guess so. But I think there's another problem."
       "Hmm?" Thoughts of Dwight Hollingsworth and people trying to kill her were fading away. She snuggled into Blake's lap and noticed he probably had something else on his mind. He adjusted her so their eyes met. Her breath quickened.
       He touched his lips to her forehead. "I'm in love with you." 

Thanks again to Terry for joining us today!

To learn more about Terry, visit her website,  

or her wonderful blog, Terry's Place,


Here are some handy buy links for
What's in a Name?(Note: Introductory prices of 99 cents are in effect
for one more week. Don't wait too long!)

Use coupon code XC48J 

You can leave a comment or question
for Terry below. Enjoy your Sunday, everyone!

Sunday, April 11, 2010

Jane Cleland - guest author

Today, let's welcome mystery author Jane K. Cleland.

Her multiple award-nominated and IMBA best selling Josie Prescott Antiques Mystery series [St. Martin’s Minotaur] has been reviewed as an Antiques Roadshow for mystery fans. “Josie” stories have also appeared in Alfred Hitchcock Mystery Magazine. Jane chairs the Wolfe Pack’s literary awards, which include the Nero Award and the Black Orchid Novella Award, granted in partnership with Alfred Hitchcock Mystery Magazine. She is a past chapter president and current board member of the Mystery Writers of America/New York Chapter.

Jane's latest: SILENT AUCTION, St. Martin’s Minotaur.

Reviewers say: The Josie Prescott Antiques Mysteries. "Ingenious ... engaging!" Publishers Weekly. Jane does Business Communications training work, too!

And now let's hear from Jane!

Josie’s Mom’s Cookbook:

A Legacy of Love

by Jane K. Cleland

My protagonist, antiques appraiser Josie Prescott, loves to cook. Often she uses the cookbook her mother made for her in the days before she died. Josie was only thirteen then, but she’s come to understand that the cookbook was an important part of her mother’s legacy.

In the days before she died, Josie’s mom wrote out her favorite recipes, complete with little illustrations and cooking tips like serving something sweet with something savory.

Isn’t hand-writing a cookbook a lovely idea? What a thoughtful and enduring legacy. Now, decades later, the mere act of touching the leather-bound cookbook sooths Josie’s soul, enabling her to feel connected to her long-deceased, much loved, and much missed mother.

Not all mothers are like that. My mother, for instance, took a different approach to sharing recipes. My mother kept her recipes on index cards filled with lies. She didn’t want anyone to be able to cook her specialties so she changed ingredients, quantities, and/or instructions.

Isn’t that amazing? She lied even to me, her only daughter! My mother was a crackerjack cook, but darn, I wish she hadn’t had that odd kick in her gallop when it came to sharing recipes. I can laugh about it, but I also think it’s sort of sad.

Some of my favorite dishes are gone forever because my mother didn’t write them down. I no longer have her luscious cinnamon roll-ups or her red wine pot roast or her quirky Hawaiian chicken.

I include many mentions of food in my Josie Prescott Antiques Mysteries, and I’ve posted many of the recipes on my website, Here are two that are among my favorite dishes, Josie’s Mom’s Scrambled Eggs and Orange Chicken. Preparing and sharing delicious food is one of the ways we humans show our love for one another. I hope you try them, and I hope you enjoy them as much as I do.

And if anyone has a good recipe for cinnamon roll-ups, I’d love it if you’d e-mail it to me at

Josie’s Mom’s Scrambled Eggs

[from Consigned to Death]

In advance, prepare the egg mixture:

Figure on 2 eggs per person.

1. Crack the eggs one at a time in a small bowl to ensure no shell pieces fall in. 

2. Transfer the eggs to a bowl large enough so when you whisk the eggs briskly, there will be no spillage.

3. Add salt and freshly ground pepper to taste.

4. Add 1/8 tsp. vanilla per 2 eggs.

5. Add a pinch of freshly ground nutmeg.

6. Whisk the egg mixture briskly. Set aside.

In advance, prepare the


One medium-sized tomato per 2 eggs, chopped coarsely. Salt the tomato generously, and stir gently. ½ medium-sized white or yellow onion, chopped finely. Add salt and pepper to the onion to taste

To prepare the eggs:

1. In a frying pan (choose the size of the pan based on the quantity of eggs you’re cooking), melt 
 butter over low heat. Plan on using 1 tab of butter per 2 eggs.

2. Add onions and sauté gently until golden brown.

3. Add tomatoes and sauté gently for a minute or two, until the tomatoes are soft, but not mushy.

4. While the tomatoes are cooking, whisk the egg mixture again until it’s frothy.

5. As soon as the tomatoes are ready, add the egg mixture.

6 .Stir occasionally, not allowing any area to be still for more than several seconds. 

7. When almost cooked, remove pan from heat and immediately scrape eggs onto plates.

Josie’s mom recommends serving the eggs with a fruit salad, toast (buttered and sprinkled with a mixture of cinnamon and sugar), bacon, and broiled tomatoes.

Orange Chicken[from Deadly Appraisal]

To prepare the marinade, mix together:

1 c. fresh-squeezed orange juice, with pulp

3 oz. soy sauce

1 tsp. ground ginger 

3 garlic cloves, finely minced


1. Remove skin from 2 chicken breasts, split.

2. Marinate, breast down, in orange juice mixture for at least four hours.

3. Preheat the oven to 350 degrees.

4. Place chicken pieces breast up in a small baking pan. Make sure the marinade almost covers the chicken.

5. Spread peach jam liberally over the exposed parts of the chicken.

6. Bake for forty minutes to an hour, basting as needed, until the jam is golden, and the chicken is cooked through, but not dry.

Serve with Wild Rice

And if anyone has a good recipe for cinnamon roll-ups, I’d love it if you’d e-mail it to me at