Type what you have

Ingredients

• ✓ orange
• soy sauce
• sesame oil
• ginger
• garlic

Instructions

1. 1 Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.

By barefoot77

Ingredients

• ✓ orange
• chicken breast
• soy sauce
• honey
• garlic
• ginger
• black pepper

Instructions

1. 1 Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

By april leigh

Ingredients

• ✓ orange
• guava nectar
• rice wine vinegar
• white sugar
• oyster sauce
• soy sauce
• salt
• chicken breast
• cornstarch
• vegetable oil
• broccoli
• garlic

Instructions

1. 1 In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
2. 2 Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
3. 3 Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
4. 4 Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
5. 5 In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

By JORDANALI

Ingredients

• ✓ orange
• vegetable oil
• chicken
• salt
• pepper
• all-purpose flour
• dark cherry
• white sugar
• cornstarch
• almond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Ingredients

• ✓ orange
• lemon
• lime
• rice vinegar
• miso paste
• sesame oil
• soba noodle
• cucumber
• carrot
• avocado
• green onion
• sesame seed

Instructions

1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Ingredients

• ✓ orange
• chicken
• oil
• orange juice
• tomato sauce
• white sugar
• blackstrap molasses
• soy sauce
• garlic
• 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
• cooking spray
• chicken breast
• arrowroot powder
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger
• fish sauce
• sriracha sauce
• water

Instructions

1. 1 Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.
2. 2 Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.
3. 3 Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.
4. 4 While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.
5. 5 Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.
6. 6 Remove chicken from the air fryer and combine with sauce.

By Bibi

Ingredients

• ✓ orange
• zucchini
• carrot
• red cabbage
• red bell pepper
• bean sprout
• almond butter
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ orange
• beef top sirloin steak
• soy sauce
• honey
• cornstarch
• olive oil
• cauliflower
• red bell pepper
• carrot
• ginger root
• garlic
• salt
• cauliflower rice
• green onion
• crushed red pepper

Instructions

1. 1 Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
2. 2 Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
4. 4 Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
5. 5 Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

By lkb

Ingredients

• ✓ orange
• medium-grain white rice
• water
• rice vinegar
• white sugar
• salt
• cream cheese
• mayonnaise
• imitation crabmeat
• cucumber
• avocado
• cream cheese
• sesame seed
• soy sauce
• lime

Instructions

1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Ingredients

• ✓ orange
• chicken thigh
• orange juice
• lemon juice
• soy sauce
• green onion
• 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
• black pepper
• salt
• cooking spray
• chile-garlic sauce
• ginger
• tamarind paste
• butter
• white sugar
• orange juice
• 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
• wild rice
• long-grain white rice
• black sesame seed
• green onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• bamboo shoot
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ orange
• water
• long-grain brown rice
• beef broth
• soy sauce
• chili-garlic sauce
• marmalade
• sesame oil
• salt
• cornstarch
• cooking spray
• beef shoulder tender
• vegetable oil
• carrot
• green onion
• red bell pepper
• garlic
• ginger
• sesame seed

Instructions

1. 1 Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
3. 3 Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
4. 4 Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
5. 5 Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
6. 6 Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

By pkkilleen

Ingredients

• ✓ orange
• soba noodle
• soba noodle
• red pepper flakes
• white sugar
• ginger
• soy sauce
• rice vinegar
• garlic
• red bell pepper
• green onion
• carrot
• cucumber
• sesame seed
• peanut
• peanut oil
• firm tofu
• water
• tamarind pod

Instructions

1. 1 Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
2. 2 Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
5. 5 Bake in the preheated oven until golden brown, 45 to 60 minutes.
6. 6 Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
7. 7 Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
8. 8 Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
9. 9 Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
10. 10 Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.

By Jocelyn Helling

Ingredients

• ✓ orange
• black pepper
• green onion
• basil
• apple
• water
• cornstarch
• chicken broth
• pork tenderloin
• coconut extract
• mirin
• paprika
• eel sauce
• soy sauce
• garlic
• yellow bell pepper
• red bell pepper
• onion
• chili powder
• brown sugar
• ginger root
• peanut oil

Instructions

1. 1 Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
2. 2 Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
3. 3 Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

By trisham

Ingredients

• ✓ orange

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.

By CHELSEASKINGIRL

Ingredients

• ✓ orange
• sugar

Instructions

1. 1 Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.

By Gehma

Ingredients

• ✓ orange
• carrot

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ orange
• ground cinnamon
• tequila

Instructions

1. 1 Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

By Gabrielle MacMillen

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• cranberry
• white sugar
• water

Instructions

1. 1 Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
2. 2 Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
3. 3 Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
4. 4 Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

By Goat Berry Kitchen

Ingredients

• ✓ orange
• cranberry
• sugar
• water

Instructions

1. 1 Zest and juice oranges; set juice aside.
2. 2 Combine cranberries, sugar, and orange zest in a saucepan; stir to combine. Cover with water and bring to a boil. Cook until cranberries begin to burst, 5 to 10 minutes.
3. 3 Reduce the heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour.
4. 4 Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until jelled, at least 1 hour.

By lmaniloff

Ingredients

• ✓ orange
• white sugar
• cranberry
• pineapple

Instructions

1. 1 Cut zested oranges into quarters. Remove and discard remaining pithy skin.
2. 2 Blend oranges in a blender until pulpy; pour into a bowl with the sugar.
3. 3 Grind cranberries in the blender until finely chopped; add to sugar and oranges. Stir crushed pineapple into the mixture. Add about half the orange zest; stir.

By Becca

Ingredients

• ✓ orange
• soy sauce
• chicken broth
• orange zest

Instructions

1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Ingredients

• ✓ orange
• peach
• white sugar

Instructions

1. 1 Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
2. 2 The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
3. 3 While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

By Allrecipes Member

Ingredients

• ✓ orange
• water
• kale leaf
• banana

Instructions

1. 1 Blend orange in a blender until mostly juice.
2. 2 Add water and kale; blend again on High speed until kale is liquefied.
3. 3 Break bananas into chunks and add to the blender. Start blending at a lower speed until banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

By Georgina

Ingredients

• ✓ orange
• ginger root
• carrot

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ orange
• cranberry
• apple
• celery
• sugar

Instructions

1. 1 Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

By Karen Dunn

Ingredients

• ✓ orange
• cola-flavored carbonated beverage
• orange lemonade

Instructions

1. 1 Pour cola into a glass. Slowly pour in orange lemonade. Garnish with orange slice.

By Alois