Baked Orange Chicken
Bring takeout flavors home with Baked Orange Chicken, made with seasoned, breaded chicken pieces cooked in the oven and tossed in a sweet and tangy homemade orange sauce.
Servings: 4 servings
Ingredients
For the Chicken
- 2 pounds chicken tenderloins cut into 1-inch cubes
- ¼ cup whole wheat flour or whole wheat panko crumbs
- ½ cup almond flour
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon Spanish paprika
- 1 teaspoon onion powder
- 2 whole eggs whisked
- olive oil spray
For the Orange Sauce
- ¾ cup orange juice
- ¼ cup low-sodium chicken broth
- ¼ cup low-sodium light soy sauce
- 1 teaspoon orange zest
- 1 teaspoon freshly grated ginger
- 1 teaspoon vegetable oil
- 1 ½ tablespoons rice vinegar
- ¼ cup honey
- 3 cloves garlic minced
- 2 teaspoons cornstarch
For the Garnish
- sesame seeds
- green onions chopped
Instructions
- Preheat the oven to 425°F.
- Mix all the orange sauce ingredients in a cup or bowl and set aside.
- Whisk the eggs in a medium bowl. Add the cubed chicken and mix until well coated. In a separate bowl, combine the whole wheat flour or whole wheat panko crumbs, almond flour, and seasonings to make the breading mixture.
- Lightly coat the chicken pieces with the breading mixture and arrange them on a large, lined baking sheet without overcrowding.
- Spray generously with olive oil spray and bake for about 15 minutes, flipping halfway through, until crispy, browned, and cooked through.
- Pour the sauce mixture into a deep frying pan or skillet about 5 minutes before the chicken finishes baking. Bring to a simmer over medium-low heat and cook until thickened, whisking occasionally to prevent sticking.
- Let the cooked chicken cool for a couple of minutes, then add it to the skillet with the orange sauce. Carefully toss until the chicken is well coated.
- Garnish with sesame seeds and serve with your favorite side dish.
Notes
To make baked orange chicken ahead of time, bake the chicken and refrigerate it in an airtight container. Prepare the orange sauce separately, or make it ahead and refrigerate it. Reheat both separately and toss together just before serving to help preserve the coating's crispness.
Nutrition
Calories: 480kcal | Carbohydrates: 32g | Protein: 54g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1321mg | Potassium: 1028mg | Fiber: 2g | Sugar: 22g | Vitamin A: 173IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg