Baked Orange Chicken
I also used the same chicken to make this Sweet Chili Chicken recipe. To be honest, that was my favorite, AND it saves you some steps of not having to make the sauce :) Totally up to you!
Note: I am guilty of not measuring my dredging station ingredients, so you may need to adjust as I am eyeballing those! Those are pretty easy to eyeball though, and you can add as you need to. :)
*Note: If you are also making this for the kiddos, I recommend using a different sauce that doesn’t have honey. You need to be careful with honey with littles (under 2 and sparingly after that).
*The breaded chicken serving options are endless here. This is an easy way to make a large batch and can turn into chicken nuggets and dipped in tons of different sauces.
Ingredients:
2 cups all-purpose flour
2 large Eggs, beaten
2 cups panko bread crumbs
1 lb. boneless skinless chicken breasts, cut into chunks
kosher salt
Freshly ground black pepper
Juice and zest of 2 oranges
1/3 cup low-sodium soy sauce
1/4 cup honey
2 cloves garlic, minced
2 tsp freshly grated ginger
2 tbsp.cornstarch
2 cups cooked jasmine rice
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions:
Preheat oven to 400° and line a baking sheet with parchment.
Set up a dredging station with one bowl of flour, one of the eggs, and one panko. Dredge the chicken in flour, then coat in eggs and cover in panko. Season generously with salt and pepper, or you can add this to the panko.
Arrange chicken on a parchment-lined baking sheet and bake until no longer pink, 18 to 20 minutes.
Meanwhile, make the sauce: In a small saucepan over medium heat, combine orange juice, soy sauce, honey, garlic, ginger, and cornstarch. Whisk until combined and cook until thickened, about 5 minutes.
Transfer the chicken to your plate and drizzle with the orange sauce. Serve over rice with orange zest, sesame seeds, and green onions. This one would also be yummy served as a bowl with rice and veggies.
