290 orange chicken recipes

Whole chicken pieces swim in orange juice with warming spices like cinnamon, ginger, and cloves for an aromatic microwave dinner that's ready in 30 minutes. A fast weeknight solution with bold flavor.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Chicken cranberry bake with a sweet-tart sauce of ketchup, brown sugar, orange zest, and fresh cranberries spooned over partially baked chicken breasts. A festive one-dish dinner for fall and winter.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Citrus chicken marinated in a bright blend of lemon and orange juice, garlic, oregano, and a kick of red pepper flakes. A versatile marinade you can grill, bake, broil, or saute for juicy, tangy chicken.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Mandarin Cornish hens: small game hens roasted and basted in a bright orange juice glaze for tender, citrus-kissed meat and burnished skin. An elegant, simple main with one bird per person or to share.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Golden-browned chicken breasts braised with pearl onions in a bright lemon-orange sauce with fresh ginger, honey, whole-grain mustard, and thyme. A British-style one-pot supper ready in under an hour.

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

A Zanzibari braised duck browned whole, then slow-cooked with cloves, hot chili, fresh orange and lime juice, and sweet red peppers. East African spice-island flavors in every bite.

Bulgur wheat pilaf with dried figs, orange juice, sherry, and toasted sesame seeds. A nutty, fruity grain side dish with California flair.