Keeping up with the trend of food I crave, and decided to learn how to make, here is a recipe for homemade baked orange chicken.
The kicker on this recipe, is that you actually forget halfway through eating it that it’s pretty good for you in comparison to its deep fried counterpart. I served this recipe on a bed of quinoa instead of rice to make it even healthier. The quinoa nicely soaked up the rich and tangy orange sauce and made for a delightful and light meal!
Baked Orange Chicken
Pleadings & Pasta 2013
4 chicken breasts, cut into cubes
Panko bread crumbs
salt and pepper
One egg, beaten
1/4 cup orange juice
3 tablespoons of brown sugar
1 tablespoon of soy sauce
2 tablespoons Sriracha
1 teaspoon cornstarch (or 2 teaspoons flour) to thicken the sauce.
- Mix panko, salt, and pepper into a bowl.
- Take the cubed raw chicken and dunk it in the beaten egg mixture.
- Then take the chicken and dip it into the panko mixture and place on an oiled cookie sheet.
- Continue until all are done and put in the oven at 400 degrees. Cook approximately 15 minutes until the panko is niceand crispy and the chicken is cooked within. Place the stove on broil quickly if you need to give the panko an extra crisp.
- Remove from oven.
- Prepare the sauce by mixing all the ingredients except the corn starch into a pan to boil. Let it simmer for 2-3 minutes then add the corn starch and keep stirring until the sauce thickens. (Feel free to double this recipe if you want it really saucy!)
- Mix the baked chicken tenders into the sauce, and serve immediately over rice or quinoa.
Eat with all of your heart,