Type what you have

Ingredients

• ✓ orange juice
• soy sauce
• sesame oil
• sugar
• garlic
• ginger
• tilapia fillet

Instructions

1. 1 Stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. Add the tilapia fillets, turning once to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat an oven to 425 degrees F (220 degrees C).
3. 3 Remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.

By Nancy

Ingredients

• ✓ orange juice
• soy sauce
• lemon juice
• brown sugar
• green onion
• ginger paste
• garlic
• cod

Instructions

1. 1 Whisk orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic together in a bowl; pour into a gallon-sized resealable plastic freezer bag. Add cod, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket. Cook on the preheated grill until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), 7 to 9 minutes.

By SunnyDaysNora

Ingredients

• ✓ orange juice
• soy sauce
• ginger root
• orange zest
• garlic
• garlic chile paste
• salt
• pork loin chop

Instructions

1. 1 In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. 2 Preheat grill for high heat, and lightly oil grate.
3. 3 Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

By Lakmini Ebbinghaus

Ingredients

• ✓ orange juice
• teriyaki sauce
• sherry
• ginger root
• garlic
• black pepper
• allspice
• pork chop

Instructions

1. 1 To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).

By Valerie Serao

Ingredients

• ✓ orange juice
• cilantro
• ginger root
• garlic
• soy sauce
• sesame oil
• red pepper flakes
• olive oil
• halibut cheek

Instructions

1. 1 Whisk orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
2. 2 Heat olive oil in a skillet over medium-high heat. Cook halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour orange juice mixture into skillet and bring to a boil. Reduce heat to medium and simmer until halibut flakes easily with a fork and sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

By Always Cooking Up Something

Ingredients

• ✓ orange juice
• soy sauce
• brown sugar
• lime juice
• sweet chili sauce
• chile-garlic sauce
• garlic
• curry powder
• chicken thigh

Instructions

1. 1 Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
2. 2 Preheat an outdoor grill for medium-low heat; lightly oil the grate.
3. 3 Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
4. 4 Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

By LoreleiLee

Ingredients

• ✓ orange juice
• cilantro
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• red pepper flake
• pork tenderloin
• chicken stock

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ orange juice
• loquat
• water
• brown sugar
• ground ginger
• cinnamon
• lemon pepper
• paprika
• vinegar
• grapeseed oil
• chicken breast

Instructions

1. 1 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.
2. 2 Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.
3. 3 Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.
4. 4 Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.
5. 5 Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.

By dalcazar

Ingredients

• ✓ orange juice
• orange zest
• soy sauce
• salt
• garlic
• brown sugar
• vegetable oil
• chicken breast
• all-purpose flour
• bean sprout
• chow mein noodle

Instructions

1. 1 In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. 2 Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. 3 Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

By Kelly Dale-Carpenter

Ingredients

• ✓ orange juice
• soy sauce
• hot pepper sauce
• vanilla extract
• brown sugar
• honey
• garlic
• garlic powder
• italian seasoning
• sesame oil
• vegetable oil
• chicken breast

Instructions

1. 1 Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
2. 2 Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. 3 Adjust oven rack to its top position, and turn oven on to Broil.
4. 4 Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.

By LaChefMadam

Ingredients

• ✓ orange juice
• chicken
• oil
• tomato sauce
• white sugar
• blackstrap molasses
• soy sauce
• garlic
• orange
• ginger
• rice wine
• cornstarch

Instructions

1. 1 Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
3. 3 Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
4. 4 Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
6. 6 Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
7. 7 Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

By Brian Widmer

Ingredients

• ✓ orange juice
• vegetable oil
• cornstarch
• firm tofu
• soy sauce
• water
• sugar
• chili paste
• cornstarch
• vegetable oil
• carrot

Instructions

1. 1 Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
2. 2 In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
3. 3 Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

By JACKSKELLINGTON

Ingredients

• ✓ orange juice
• peanut oil
• celery
• carrot
• chicken breast
• cornstarch
• soy sauce
• honey
• ginger root
• cashew
• green onion

Instructions

1. 1 Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
2. 2 In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

By Robyn Webb

Ingredients

• ✓ orange juice
• ✓ orange juice
• soy sauce
• soy sauce
• black peppercorn
• garlic
• pork sparerib
• water
• cinnamon stick
• star anise
• sugar
• peanut oil
• corn oil
• egg

Instructions

1. 1 In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
2. 2 Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
3. 3 Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

By ZEPHYLOQUY

Ingredients

• ✓ orange juice
• soy sauce
• garlic
• orange zest
• ginger
• red pepper flakes
• vegetable oil
• chicken breast
• chicken broth
• cornstarch
• stir-fry vegetable
• sugar snap pea
• broccoli
• carrot

Instructions

1. 1 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. 3 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. 4 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

By PENNIETHEWOO

Ingredients

• ✓ orange juice
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• ginger root
• red pepper flakes
• chicken thigh
• green onion
• garlic
• orange zest
• red bell pepper
• sugar snap pea
• jalapeno pepper
• cilantro leaves

Instructions

1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Drain chicken thoroughly in a colander, reserving marinade.
4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ orange juice
• olive oil
• carrot
• garlic
• ginger root
• chicken breast
• water
• peanut
• soy sauce
• brown sugar
• ketchup
• red pepper flakes
• cornstarch

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrots, garlic, and ginger; cook and stir until carrots are slightly softened, about 5 minutes. Transfer to a bowl.
2. 2 Add remaining 2 tablespoons olive oil to the same skillet. Add chicken; cook and stir until chicken is no longer pink in centers, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
3. 3 Transfer about 1/4 cup sauce from the skillet to a small bowl; whisk in cornstarch until dissolved and smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 minutes.

By COOKINGQUEEN75

Ingredients

• ✓ orange juice
• chicken thigh
• lemon juice
• soy sauce
• green onion
• orange
• ginger
• garlic
• sriracha sauce
• vegetable oil
• salt
• black pepper
• brown sugar
• cornstarch
• water

Instructions

1. 1 Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
2. 2 Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
4. 4 Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Turn the Instant Pot back to the Saute function. Stir in brown sugar.
7. 7 Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.

By BrandonS

Ingredients

• ✓ orange juice
• chili sesame oil
• sweet onion
• broccoli
• garlic
• red pepper flake
• garlic salt
• ginger
• orange zest
• tamari
• chili sauce
• honey
• chicken breast
• cornstarch
• chicken broth
• mirin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles

Ingredients

• ✓ orange juice
• black pepper
• salt
• cooking spray
• chile-garlic sauce
• ginger
• tamarind paste
• butter
• orange
• white sugar
• chicken broth
• chicken breast
• black pepper
• salt
• garlic
• herbes de provence
• olive oil

Instructions

1. 1 Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
2. 2 About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
3. 3 Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

By Sarah

Ingredients

• ✓ orange juice
• water
• brown sugar
• salt
• ginger
• onion
• lemon
• garlic
• teriyaki sauce
• pork tenderloin
• teriyaki sauce
• sweet and sour sauce
• hoisin sauce
• garlic
• ginger
• brown sugar

Instructions

1. 1 To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
2. 2 For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
3. 3 Prepare an outdoor grill for high heat.
4. 4 Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

By Allrecipes Member

Ingredients

• ✓ orange juice
• green onion
• water
• cornstarch
• white rice
• water
• chicken breast
• olive oil
• orange peel
• five-spice powder
• red pepper flakes
• garlic
• white vinegar
• ketchup
• soy sauce
• brown sugar
• water

Instructions

1. 1 In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
2. 2 Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
3. 3 While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
4. 4 Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

By scarlett

Ingredients

• ✓ orange juice
• cilantro
• lime juice
• mango
• cashew
• salt
• garlic
• broccoli
• green bell pepper
• red bell pepper
• carrot
• onion
• canola oil
• firm tofu
• ginger
• brown sugar
• sriracha sauce
• soy sauce

Instructions

1. 1 Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
2. 2 Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.

By Sarah-May

Ingredients

• ✓ orange juice
• pumpkin seed
• black pepper
• salt
• curry powder
• red wine vinegar
• olive oil
• coconut oil
• curry powder
• tempeh
• red bell pepper
• red onion
• fennel bulb
• black pepper
• salt
• olive oil
• sweet potato
• bulgur
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
3. 3 Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
4. 4 Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
5. 5 Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
6. 6 Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
7. 7 Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
8. 8 Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
9. 9 Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

By France Cevallos

Ingredients

• ✓ orange juice
• olive oil
• pepper
• salt
• all-purpose flour
• chicken breast
• water
• cornstarch
• red pepper flakes
• garlic
• ginger root
• orange zest
• green onion
• brown sugar
• soy sauce
• lemon juice
• rice vinegar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.
3. 3 Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
4. 4 Mix flour, salt, and pepper in another resealable plastic bag.
5. 5 Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.
6. 6 Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides.
7. 7 Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.
8. 8 Pour reserved sauce into the skillet and bring to a boil over medium-high heat. Mix together cornstarch and water until completely smooth. Stir into the boiling sauce.
9. 9 Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.
10. 10 Serve over rice and enjoy!

By HARRY WETZEL

Ingredients

• ✓ orange juice
• cilantro
• rice
• cashew
• cayenne pepper
• garlic
• cashew butter
• teriyaki sauce
• chicken thigh
• black pepper
• salt
• coriander
• cumin
• turmeric
• curry powder
• garlic
• fish sauce
• ginger
• coconut aminos
• coconut milk

Instructions

1. 1 Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
2. 2 Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
5. 5 Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
6. 6 Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.

By Bibi

Ingredients

• ✓ orange juice
• sesame seed
• rice
• water
• cornstarch
• shrimp
• snow pea
• carrot
• red bell pepper
• onion
• broccoli
• ginger
• garlic
• peanut oil
• sesame oil
• sriracha sauce
• ginger powder
• garlic powder
• rice vinegar
• fish sauce
• chicken broth
• soy sauce

Instructions

1. 1 Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
2. 2 Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
3. 3 Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
4. 4 Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
5. 5 Add stir-fried vegetables back to the skillet, and pour in sauce.
6. 6 Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
7. 7 Serve with hot, fluffy rice, and garnish with sesame seeds.

By Bibi

Ingredients

• ✓ orange juice
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• cranberry
• wild rice
• white rice
• cornstarch
• turkey
• orange zest
• garlic
• ginger root
• white sugar
• plum wine
• white vinegar
• soy sauce
• turkey broth
• cranberry sauce
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

Ingredients

• ✓ orange juice
• sweet potato
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali

Ingredients

• ✓ orange juice
• soy sauce
• onion soup mix
• garlic powder
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
3. 3 Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

By JANET D