This week at work has been crazy! I've had meetings all week, a presentation to give, and some IEP stuff to deal with. It's been busy which means my dinners this week have been suffering. I've been looking for quick dishes that are still healthy.
When I found this orange chicken recipe the thing that struck me was that it is fried in the oven instead of in a skillet. I've never seen this method before and I was interested in seeing how it worked. I also liked that because it goes into the oven for 20 minutes it was easy for me to prepare a side dish as it was cooking and I had the meal finished in just over half an hour. Perfect for this weeks #WeekdaySupper.
The chicken turned out hot and crispy. The sauce was slightly spicy and tasted of fresh orange, ginger, and garlic. It was delicious and went well over a cucumber couscous. It would also pair nicely with jasmine rice. Something with a bland flavor to balance out the spiciness and the citrus of the chicken.
Baked Orange Chicken (adapted from Cook's Illustrated)
1 lb. boneless, skinless chicken breasts
1/2 c. chicken broth
1/2 c. orange juice
1 t. grated orange zest
8 strips of orange peel
4 T. white vinegar
1/4 c. soy sauce
2 T. brown sugar
1 t. hot sauce
3 garlic cloves, minced
1 T. ginger, minced
1/2 t. red pepper
1 T. cornstarch
2 T. cold water
1 t. chili powder
2 egg whites
1/4 c. cornstarch
3/4 c. flour
1/2 t. salt
1 t. black pepper
1/4 c. vegetable oil
1. Cut the chicken into long strips and place in a gallon sized zip top bag. Set aside.
2. In a medium bowl combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, hot sauce, garlic, ginger, and red pepper. Whisk until the sugar is dissolved. Pour over top of the chicken in the gallon bag.
3. Measure out 3/4 cup of the mixture and pour it into the bag with the chicken. Seal the bag and place it in the refrigerator for 1 hour.
4. Place the remaining mixture in a small saucepan and bring to a boil over medium high heat.
5. In a small bowl combine the cornstarch and water. Stir into the boiling sauce. Reduce heat and simmer for 2-3 minutes or until thick. Remove from heat and stir in orange peel and chili powder. Set aside.
6. Preheat the oven to 500 degrees. Place a rimmed baking sheet in the oven.
7. Beat the egg whites in a dish until frothy. In a second dish combine the cornstarch, flour, salt, and pepper.
8. Drain the chicken in a colander. Pat the chicken dry. Dip the chicken into the egg whites and then coat with the cornstarch mixture. Shake off the extra and repeat with remaining chicken.
9. Remove the baking sheet from the oven and pour the oil on it. Place back in the oven for 5 minutes. Remove the baking sheet from the oven and place the chicken pieces on top of it. Bake for 10 minutes.
10. Remove the chicken from the oven, flip the chicken over, and bake for an additional 10 minutes. Remove the chicken and place on paper towels to drain.
11. Heat up the sauce until it is simmering. Add the chicken to the sauce and toss to coat. Serve immediately.
Everyone is busy with back to school so make sure to check out the other contributors for help with Easy Weekday Supper Meals:
The Weekend Gourmet - Easy Cheesy-Chicken Enchiladas
The Foodie Army Wife – Creamy Farfalle with Peas & Carrots
Doggie At The Dinner Table – After Work Chicken Stir Fry
Daily Dish Recipes – Roasted Vegetable and Chicken Pesto Penne
Hezzi-D’s Books and Cooks - Baked Orange Chicken
The chicken turned out hot and crispy. The sauce was slightly spicy and tasted of fresh orange, ginger, and garlic. It was delicious and went well over a cucumber couscous. It would also pair nicely with jasmine rice. Something with a bland flavor to balance out the spiciness and the citrus of the chicken.
Baked Orange Chicken (adapted from Cook's Illustrated)
1 lb. boneless, skinless chicken breasts
1/2 c. chicken broth
1/2 c. orange juice
1 t. grated orange zest
8 strips of orange peel
4 T. white vinegar
1/4 c. soy sauce
2 T. brown sugar
1 t. hot sauce
3 garlic cloves, minced
1 T. ginger, minced
1/2 t. red pepper
1 T. cornstarch
2 T. cold water
1 t. chili powder
2 egg whites
1/4 c. cornstarch
3/4 c. flour
1/2 t. salt
1 t. black pepper
1/4 c. vegetable oil
1. Cut the chicken into long strips and place in a gallon sized zip top bag. Set aside.2. In a medium bowl combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, hot sauce, garlic, ginger, and red pepper. Whisk until the sugar is dissolved. Pour over top of the chicken in the gallon bag.
3. Measure out 3/4 cup of the mixture and pour it into the bag with the chicken. Seal the bag and place it in the refrigerator for 1 hour.
4. Place the remaining mixture in a small saucepan and bring to a boil over medium high heat.
5. In a small bowl combine the cornstarch and water. Stir into the boiling sauce. Reduce heat and simmer for 2-3 minutes or until thick. Remove from heat and stir in orange peel and chili powder. Set aside.
6. Preheat the oven to 500 degrees. Place a rimmed baking sheet in the oven.
7. Beat the egg whites in a dish until frothy. In a second dish combine the cornstarch, flour, salt, and pepper. 8. Drain the chicken in a colander. Pat the chicken dry. Dip the chicken into the egg whites and then coat with the cornstarch mixture. Shake off the extra and repeat with remaining chicken.
9. Remove the baking sheet from the oven and pour the oil on it. Place back in the oven for 5 minutes. Remove the baking sheet from the oven and place the chicken pieces on top of it. Bake for 10 minutes.
10. Remove the chicken from the oven, flip the chicken over, and bake for an additional 10 minutes. Remove the chicken and place on paper towels to drain.
11. Heat up the sauce until it is simmering. Add the chicken to the sauce and toss to coat. Serve immediately.
Everyone is busy with back to school so make sure to check out the other contributors for help with Easy Weekday Supper Meals:
The Weekend Gourmet - Easy Cheesy-Chicken Enchiladas
The Foodie Army Wife – Creamy Farfalle with Peas & Carrots
Doggie At The Dinner Table – After Work Chicken Stir Fry
Daily Dish Recipes – Roasted Vegetable and Chicken Pesto Penne
Hezzi-D’s Books and Cooks - Baked Orange Chicken
The chicken turned out hot and crispy. The sauce was slightly spicy and tasted of fresh orange, ginger, and garlic. It was delicious and went well over a cucumber couscous. It would also pair nicely with jasmine rice. Something with a bland flavor to balance out the spiciness and the citrus of the chicken.
Baked Orange Chicken (adapted from Cook's Illustrated)
1 lb. boneless, skinless chicken breasts
1/2 c. chicken broth
1/2 c. orange juice
1 t. grated orange zest
8 strips of orange peel
4 T. white vinegar
1/4 c. soy sauce
2 T. brown sugar
1 t. hot sauce
3 garlic cloves, minced
1 T. ginger, minced
1/2 t. red pepper
1 T. cornstarch
2 T. cold water
1 t. chili powder
2 egg whites
1/4 c. cornstarch
3/4 c. flour
1/2 t. salt
1 t. black pepper
1/4 c. vegetable oil
1. Cut the chicken into long strips and place in a gallon sized zip top bag. Set aside.2. In a medium bowl combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, hot sauce, garlic, ginger, and red pepper. Whisk until the sugar is dissolved. Pour over top of the chicken in the gallon bag.
3. Measure out 3/4 cup of the mixture and pour it into the bag with the chicken. Seal the bag and place it in the refrigerator for 1 hour.
4. Place the remaining mixture in a small saucepan and bring to a boil over medium high heat.
5. In a small bowl combine the cornstarch and water. Stir into the boiling sauce. Reduce heat and simmer for 2-3 minutes or until thick. Remove from heat and stir in orange peel and chili powder. Set aside.
6. Preheat the oven to 500 degrees. Place a rimmed baking sheet in the oven.
7. Beat the egg whites in a dish until frothy. In a second dish combine the cornstarch, flour, salt, and pepper. 8. Drain the chicken in a colander. Pat the chicken dry. Dip the chicken into the egg whites and then coat with the cornstarch mixture. Shake off the extra and repeat with remaining chicken.
9. Remove the baking sheet from the oven and pour the oil on it. Place back in the oven for 5 minutes. Remove the baking sheet from the oven and place the chicken pieces on top of it. Bake for 10 minutes.
10. Remove the chicken from the oven, flip the chicken over, and bake for an additional 10 minutes. Remove the chicken and place on paper towels to drain.
11. Heat up the sauce until it is simmering. Add the chicken to the sauce and toss to coat. Serve immediately.
Everyone is busy with back to school so make sure to check out the other contributors for help with Easy Weekday Supper Meals:
The Weekend Gourmet - Easy Cheesy-Chicken Enchiladas
The Foodie Army Wife – Creamy Farfalle with Peas & Carrots
Doggie At The Dinner Table – After Work Chicken Stir Fry
Daily Dish Recipes – Roasted Vegetable and Chicken Pesto Penne
Hezzi-D’s Books and Cooks - Baked Orange Chicken
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