Orange Chicken (Baked, Not Fried)

I’ve tried a couple versions of orange chicken now: fried, unfried, and baked. Baked is easy and by far the best tasting, so that’s what I’m sticking to from now on.

Orange Marinade and Sauce

In a small saucepan, heat all together until dissolved:

1 1/2 c. water

2 T. orange juice concentrate

1/4 c. lemon juice

1/3 c. rice vinegar

3 T. soy sauce

1/4 t. red pepper flakes

1 c. brown sugar

1/4 t. ground ginger

1/2 t. (1 clove) minced garlic

Chop into 1 inch pieces:

1 lb. boneless, skinless chicken breast

Marinate the chicken in the sauce for at least an hour.

Breading the Chicken

Heat the oven to 350. Generously grease a cookie sheet with 2 T. oil or melted butter.

Remove the chicken pieces from the marinade and set the marinade aside for now.

Dip the chicken pieces into the following flour mixture, coating well:

1/2 c. flour

1 t. garlic powder

1/4 t. salt

1/2 t. pepper

Spread the chicken pieces evenly on the pan and bake for 20 minutes. Meanwhile, heat the sauce/marinade to boiling and thicken with the following:

3 T. cornstarch, thoroughly mixed with 3 T. cold water

Remove the chicken from the oven, flip the pieces over, cover with the sauce, and return to the oven for another 10-15 minutes.

Serve the orange chicken with rice and steamed veggies. We especially like broccoli.

I like to cook my rice in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. A serving includes 1 c. of cooked rice.

orange chicken

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