When I first tasted orange flavored chicken in Texas I loved it, goodbye General Tso’s chicken and swore I would master making it. I kept orange peels in the freezer at all times to add to the dish. I was never able to master it, came close but then I found Trader Joe’s Orange flavored chicken and for a frozen brand it was pretty darn good and yes I became lazy. You could add peppers, stir fried vegetables with a bed of brown rice and you had an instant meal well almost instant it took about 40 minutes to cook. My wife showed me Hungry Girl’s recipe the other day and I liked what I saw I was always looking for healthier alternatives. So here it is heavily influenced by Hungry Girl who has inspired me many times in the past.
- 1/4 cup whole-wheat flour
- 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
- 1/8 tsp. each salt and black pepper
- 1 small egg or 1/4 cup fat-free liquid egg substitute
- 1/4 cup fat-free chicken broth
- 1 tbsp. cornstarch
- 1 1/2 tbsp. sugar-free orange marmalade
- 1 1/2 tbsp. seasoned rice vinegar
- 1 tbsp. maple sugar or she suggests Splenda (granulated)
- 1 tbsp. reduced-sodium/lite soy sauce
- 1 tsp. chopped garlic
- 1 tsp. chopped ginger
- Dash red pepper flakes
- 2-3 chopped scallions, whites and crisper greens about ¼ to ½” size
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place flour in a plastic bag or shallow dish. (See below for optional directions)
Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.
Place flour in plastic bag and divide chicken into 3 portions, shake chicken pieces to remove excess egg and place in bag and shake to coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even
Place flour on shallow dish and a few pieces at a time shake chicken pieces to remove excess egg and coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even.
Bake for 10 minutes, or until chicken is cooked through.
In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.
Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions.