Baked Orange Chicken

This Baked Orange Chicken recipe is a healthier & easier version of classic Chinese Orange Chicken. The best part is that it's ready in just 30 minutes.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 365kcal

Author Sandra

Ingredients

Baked Chicken

3-4 boneless skinless chicken breast cut into 1-inch pieces
3/4 cup cornstarch
1 cup panko bread crumbs
8 egg whites whisked

Orange Sauce

1 cup orange juice
1 cup brown sugar
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/2 cup soy sauce
1 clove garlic minced
1 tablespoon Sriracha
1 tablespoon cornstarch
1/2 teaspoon fresh ginger minced (optional)

Instructions

Preheat oven to 400 F. Line baking sheet with parchment paper.
Dip chicken breast into the cornstarch and completely coat. Shake off extra cornstarch, then dip into the egg whites and then roll into the panko until fully coated and place on a baking sheet. Repeat until all chicken is coated.
Bake for 15-20 minutes and chicken is a light brown and crunchy. While cooking, make the sauce.
In a large sauté pan, add all of the sauce ingredients, except for the cornstarch.
Over medium heat, bring sauce to a boil. Once the sauce is boiling add in the cornstarch and stir, cook again until sauce begins to boil, stir until thickened. Set aside.
Once chicken is completely cooked, place all the chicken into the sauté pan. Toss chicken in the sauce, making sure all of the pieces are covered.
Serve with rice and garnish with red pepper slices and green onion, if desired.

Nutrition