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Nothing is better than citrus to wake up a damp, dreary day. The vitamin and fibre-rich orange injects a bright note of colour and flavour to winter dishes, whether it’s a zippy citrus salsa over chicken cutlets or fish fillets, a sweet-tart glazed cake, or a knockout custard-and-fruit tart.

When choosing oranges, go for ones that are firm to the touch, smell sweet, and have no discolouration. There are dozens of varieties to choose from. However, whichever oranges you choose, make sure to experiment with both the types of recipes, sweet and savoury, and juice a little extra for a healthy shot.

1. Slow Cooker Orange Chicken

Slow Cooker Orange Chicken Recipe- create a healthier version of the Chinese delivery dish in your slow cooker.


  • 3 chicken breasts, boneless and skinless cut into 2-inch cubes
  • 1/4 cup ketchup
  • 1 cup orange marmalade, preferably one with orange zest
  • 1 cup orange juice
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon sesame oil
  • 4 garlic cloves, minced
  • 1 tablespoon ginger grated
  • 2 tablespoons rice vinegar
  • 1 teaspoon crushed red pepper flakes optional
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Chinese five-spice powder
  • 3 tablespoons corn starch
  • 32-ounce bag frozen broccoli
  • 1 bunch scallions chopped at an angle
  • 4 cups jasmine or white rice cooked


  1. You know the drill. Dump chicken through Chinese Five Spice Powder into the crockpot everything except corn starch, frozen broccoli, scallions and rice.
  2. Stir to combine ingredients the best you can.
  3. Set the timer for either 3 hours on high or 6 hours on low.
  4. About 30 minutes before serving, ladle out a small amount of sauce. Whisk with cornstarch and return to the crockpot, stirring to mix.
  5. Add frozen broccoli and stir again. Cover and continue to cook for the remaining time.
  6. When you are ready to eat, spoon the chicken mixture over hot rice. Top with sliced scallions.
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2. Baked Orange-Glazed Chicken

The combination of paprika and mustard powder offsets the sweetness of the orange juice.


  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 1 teaspoon grated orange zest
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 4 skinless, boneless chicken breast halves


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
  3. Bake chicken breasts until no longer pink in the centre and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C).
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3. Orange Chicken Dumplings 

These Orange Chicken Dumplings will surely kick the edge of your kitchen as they steam. While we could eat classic steamed dumplings daily, we chose to incorporate another favourite Asian dish in these dumplings. Check out the recipe below.


  • 1 lb ground chicken
  • 2 tbsp vinegar
  • 1 tsp minced garlic
  • 1 cup soy sauce
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp brown sugar
  • 1 cup fresh orange juice
  • 1 tsp cornstarch
  • 1 package dumpling wrappers
  • 1/3 cup chopped green onion


  1. Start this Orange Chicken Dumpling recipe by making the dumpling sauce. In a saucepan over medium heat add 2 tbsp of vinegar and 1 tsp of garlic. Let the dumpling sauce come to a simmer before adding in your tsp cornstarch mixed with 2 tsp of water. Mix well with the sauce, lower the heat and cook until the sauce becomes your desired thickness. Take off heat and let cool.
  2. After a minute or two, add in the soy sauce, grated ginger, onion powder, paprika, salt, pepper, and bring to heat. Once it starts simmering, add in the brown sugar mixture until it dissolves and then stirs in the fresh orange juice.
  3. Let the dumpling sauce come to a simmer before adding in your tsp cornstarch mixed with 2 tsp of water. Mix well with the sauce, lower the heat and cook until the sauce becomes your desired thickness. Take off heat and let cool.
  4. Once the sauce is cooled, mix half of the sauce well with the green onion and ground chicken. Let marinate in the fridge for at least 30 minutes before assembling the dumplings.
  5. Layout the dumpling wrappers and scoop the chicken mixture on the middle of each wrapper. Wet the edges of the wrappers with water and pinch shut. Using a bamboo steamer or another kitchen steamer, bring a pot of water to a boil.
  6. Place the dumplings into your steamer per the steamer’s instructions and cook for about 5-7 minutes or until the internal temperature reaches 165 degrees. Remove from the steamer and serve with the remaining dumpling sauce.
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4. Panda Express Orange Chicken

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Giving you a way to cook your favourite Chinese dish.


  • 2 lbs boneless skinless chicken, chopped into bite-sized pieces
  • 1egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil (for frying)
  • 1/2 cup cornstarch
  • 1/4 cup flour

Orange Sauce

  • 3 tablespoons soy sauce
  • 3/4 cup orange juice
  • 1/2 cup brown sugar
  • 1 orange – zest of one orange
  • 1 tablespoon oil
  • 2 tablespoons ginger, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon red chilli pepper flakes
  • 1/2 cup green onion, chopped
  • 2 tablespoons vinegar
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame oil


  • Place chicken pieces in a large bowl, set aside.
  • In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
  • In a medium bowl, stir together 1/2 cup of cornstarch and flour.
  • Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  • Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
  • Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown. (Do not overcook chicken).
  • Remove chicken from oil with a slotted spoon and drain on paper towels; set aside.

Orange Sauce

  1. In a small bowl, combine the soy sauce, orange juice, brown sugar, and orange zest. Set aside.
  2. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil, ginger, garlic, crushed red chilli pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
  3. Now, add the vinegar and the soy sauce mixture you set aside above. Add cooked chicken, stirring until well mixed.
  4. In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.

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5. Mandarin Orange Salad 

When it comes to dinner-worthy salads, this one takes the cake. The mandarin oranges give it a burst of freshness while the Parmesan gives it a bit of sharpness and nuttiness.


For The Salad

  • 3 cup baby spinach
  • 3 cup arugula or iceberg lettuce
  • 1 (11-oz.) can mandarin oranges, drained
  • 1 cup toasted walnuts
  • 3/4 cup raisins
  • 1/2 cup shaved Parmesan
  • Pinch of flaky sea salt

For The Dressing

  • 1 tbsp. orange juice
  • 1 tbsp honey
  • 2 tsp. poppy seeds
  • 1 tsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper


  1. In a large bowl, toss together spinach, arugula or iceberg lettuce, mandarins, walnuts, and raisins.
  2. In a medium bowl, whisk together vinegar, orange juice, honey, poppy seeds, and mustard.
  3. Slowly pour in oil while whisking until incorporated. Season with salt and pepper. Pour dressing over salad and toss to combine. Top with Parmesan and a pinch of sea salt.
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