|Baked Chinese Orange Chicken|
Prep Time: 20 minutes / Cook Time: 30 minutes / Servings: 4
- 1 lb. boneless, skinless chicken tenders, cubed
- 1 cup all-purpose flour
- 1 cup egg substitute
- 2 cups Panko bread crumbs
- 1 orange, zested
- 1/4 tsp. red chile flake (optional)
- 1/2 cup orange juice
- 1/2 cup sweet teriyaki glaze (I use Mr. Yoshida's)
- 1/2 cup low-sodium chicken broth
- 1/2 tsp. garlic powder
- 2 tbsp. corn starch, dissolved in 1/4 cup COLD water
- 1/4 cup chopped scallions
- salt and pepper to taste
- cooking spray
FOR THE CHICKEN:
- Spray a cookie sheet or glass baking dish with cooking spray and preheat oven to 375 degrees.
- Rinse the chicken tenders and pat dry with a paper towel.
- Make three different stations with three plates. Spread the flour onto one plate.
- Add the egg substitute to the second plate.
- On the third plate combine the panko bread crumbs, orange zest, red chile flake and season with salt and pepper. Mix until combined.
- Dredge the chicken bits through the flour and shake off the excess. Dip into the egg mixture and then coat in the bread crumbs. Transfer to the cookie sheet or baking dish.
- Spray both sides of all the chicken pieces liberally with cooking spray. Bake in the oven at 375 degrees for 20 minutes.
- In a medium saucepan, combine the orange juice, teriyaki sauce and chicken broth. Season with garlic powder, salt and pepper. Stir and cook on medium heat for about 5 minutes, until hot.
- Whisk in dissolved corn starch and stir until sauce is thickened.