Recipe of Speedy Big Batch Orange Chicken Stew

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Big Batch Orange Chicken Stew. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Big Batch Orange Chicken Stew Recipe. This is a slightly spicy, chicken and peanut stew that can be eaten on its own, or with rice. The word stew generally evokes thoughts of cold winter evenings with the fire blazing.

You can cook Big Batch Orange Chicken Stew using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Big Batch Orange Chicken Stew

1. Make ready 5 pounds of chicken pieces (We prefer drums and thighs.).
2. You need 1 of medium onion, peeled and sliced.
3. Make ready 4-6 of large cloves garlic, peeled and crushed.
4. It’s of zest of a small orange.
5. Prepare 1 cup of orange juice.
6. Take 3/4 cup of low sodium soy sauce.
7. Take 3/4-1 cup of packed brown sugar, depending on how sweet you like things.
8. Make ready 2-4 Tablespoons of sriracha, depending on how hot you like things.
9. You need of optional: 5 or 6 thin slices fresh ginger OR 1 teaspoon ginger powder.
10. Prepare of optional: 1 to 2 Tablespoons of white vinegar if you like extra tang.

This is definitely going in the.Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!This recipe is different than the orange chicken recipe with orange marmalade that is SUPER popular online because the sauce in that recipe is based on a mixture of barbecue sauce.Chipotle-Chicken Stew Recipe Add a Southwestern flair to this chicken stew with chipotle peppers, ground cumin, and cilantro.

Big Batch Orange Chicken Stew step by step

1. In a large Dutch oven (or saute pan as was the case today), lay your chicken on a single layer if possible, skin side up, along with the rest of the ingredients *except. Cover, turn the heat to medium high, and let it begin to come to a simmer. This should take 7 minutes or so, depending on the weather, how cold your chicken is, and how hot your stove gets..
2. Once the liquid is simmering, stir in the brown sugar and sriracha..
3. Let everything come up to a boil for a minute or two, then turn the heat down to medium low and simmer, covered, for 15 to 20 minutes. 15 for smaller pieces of chicken, and up to 20 for larger pieces..
4. Then flip the chicken pieces over so they're skin side down, keeping the heat at medium low, and simmer, lid askew, for another 15 to 20 minutes.
5. Then flip the chicken skin side up again, turn the heat up to medium, and simmer, uncovered, for another 15 to 20 minutes. This will reduce the sauce and intensify all the flavors.

If you have the time and energy, you might like to baste the skin from time to time with the sauce..

1. Garnish with fresh orange slices and chopped green onions and cilantro if you like and enjoy!.

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