Description
A healthier twist on a Chinese-American favorite, this baked orange chicken offers a delightful blend of flavors with a tangy orange sauce without the extra fat.
Ingredients
- Boneless, skinless chicken breasts or thighs
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon fresh ginger, minced
- 2 cloves fresh garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon vinegar (rice vinegar or apple cider vinegar)
- 1 teaspoon sesame oil (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the chicken by cutting it into bite-sized pieces and seasoning lightly with salt and pepper.
- Place the chicken pieces on the prepared baking sheet and bake for 20-25 minutes or until golden brown and fully cooked.
- Make the orange sauce by combining orange juice, orange zest, soy sauce, honey or brown sugar, minced garlic, minced ginger, and vinegar in a saucepan. Simmer gently.
- Mix a small amount of cornstarch with water to create a slurry and stir it into the sauce until thickened.
- Combine the baked chicken with the sauce in a bowl, ensuring a thorough coat on each piece. Drizzle with sesame oil if desired and serve warm.
Notes
Marinating the chicken in some of the orange sauce for at least 30 minutes before baking enhances flavor. Serve with garnishes like chopped green onions or sesame seeds.
