Lately I’ve been really craving Chinese take-out, but I’m trying to be good (about nutrition and expenses), so rather than ignoring my cravings, I gave in, well sort of. Instead of placing the order, I headed to the kitchen and made a batch of Baked Orange Chicken. YASSSSS
I have to admit that I always feel EXTRA excited when I find a way to still eat what I want but cut back on the guilt. So satisfying! Happy cooking!
INGREDIENTS
Chicken
- 1 lb Thin Chicken Breasts, boneless, skinless
- 1 cup Flour
- 2 Eggs, beaten
- 2 cups Plain Breadcrumbs
Sauce
- 2 tsp Vegetable or Canola Oil
- 2 cloves Garlic, minced
- 1 tsp Sesame Oil
- 1 tsp Ground Ginger (can sub fresh ginger)
- 1/4 cup Hoisin Sauce
- 2 tbsp Sweet Chili Sauce
- 1 cup Orange Marmalade
- 1/4 cup Honey
- 2 tbsp Soy Sauce
- 1 tsp Crushed Red Chili Flakes (optional)
Optional Garnishes
- Sesame Seeds
- Orange Zest
- Chopped Scallions
INSTRUCTIONS
Preheat oven to 450 degrees. Line a sheet pan with foil and grease with cooking spray.
Cut the chicken into strips or nuggets. Set up your dredging station with a bowl of flour, a bowl of the beaten eggs, and a bowl of the breadcrumbs.
Dip the chicken into the flour, then egg, then breadcrumbs and place onto the prepared sheet pan. For more detailed instructions on how I recommend to set this up for maximizing efficiency and minimizing ickiness check out my Crispy Baked Chicken Cutlets post.
Bake for 20 – 25 minutes or until the internal temperature of the chicken reaches 165 degrees.
While the chicken is baking, make the sauce. Combine all sauce ingredients in a small saucepan over med-low heat. Bring to a simmer and let simmer for 3 minutes. Set aside.
When the chicken is done cooking, put the cooked chicken in a large mixing bowl and pour the sauce over it. Toss to combine and enjoy! Garnish with sesame seeds, orange zest and/or chopped scallions.
I served my Baked Orange Chicken with Miracle Shirataki noodles and Quickie Steamed Broccoli. This would also be great with brown rice ๐
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make.
Baked Orange Chicken
Ingredients
Chicken
- 1 lb Thin Chicken Breasts boneless, skinless
- 1 cup Flour
- 2 Eggs beaten
- 2 cups Plain Breadcrumbs
Sauce
- 2 tsp Vegetable or Canola Oil
- 2 cloves Garlic minced
- 1 tsp Sesame Oil
- 1 tsp Ground Ginger can sub fresh ginger
- 1/4 cup Hoisin Sauce
- 2 tbsp Sweet Chili Sauce
- 1 cup Orange Marmalade
- 1/4 cup Honey
- 2 tbsp Soy Sauce
- 1 tsp Crushed Red Chili Flakes optional
Optional Garnish
- Sesame Seeds
- Orange Zest
- Scallions chopped
Instructions
- Line a sheet pan with foil and grease with cooking spray. Preheat oven to 450 degrees.
- Cut the chicken into strips or nuggets.
- Set up your dredging station with a bowl of the flour, a bowl of the beaten eggs, and a bowl of the breadcrumbs.
- Dip the chicken into the flour, then eggs, then breadcrumbs, then place on the prepared sheet pan. Bake for 20 - 25 minutes or until internal temperature of the chicken reaches 165 degrees. Set aside
- While the chicken is baking, make the sauce. Combine all sauce ingredients in a small sauce pan and bring to a simmer over med-low heat. Bring to a simmer and let simmer for 3 minutes. Set aside.
- Put the cooked chicken in a large mixing bowl and pour the sauce over it. Toss to combine and enjoy!