Baked Orange Chicken

When the craving hits for your favorite fast-food Chinese dish, you’ll be ready.

Photography by:  The Eclectic Kitchen

Photography by: The Eclectic Kitchen

Every once in a while, when I’ve had a stressful day, a night out (like when does that happen?), or its that time of the month, I get a craving for greasy Chinese take-out. Being 15 months postpartum, I’m trying to make healthier choices and it would be nice if I didn’t have to sacrifice flavor while I’m at it! This easy weeknight meal is the ultimate comfort food and is super simple to put together. My friend The Eclectic Kitchen and I wanted to make something fast and yummy that our families would love! The chicken can be made ahead and frozen along with the sauce, so all you need to do it reheat it for a quick last minute meal! I hope you love this one as much as we do!

Baked Orange Chicken

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 4 servings

Prep time: 30 minutes

Cook time: 20 minutes

For the Chicken:

  • 4 boneless, skinless chicken breasts, trimmed

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 cup unbleached, all-purpose flour, or gluten free AP

  • 3 large eggs, beaten

  • 3 cups whole wheat or gluten free panko breadcrumbs

    For the Sauce:

  • 2 teaspoons toasted sesame oil

  • 1 teaspoon avocado oil or vegetable oil

  • 2 garlic cloves, grated

  • 1 teaspoon fresh grated ginger

  • ¼ cup gluten-free hoisin sauce

  • 2 tablespoons honey, agave syrup or maple syrup

  • ½  cup orange marmalade

  • 1 teaspoon fresh orange zest

  • ½ cup fresh orange juice

  • ¼ cup low sodium soy sauce or tamari


    For the Chicken:
    Preheat the oven to 450°F. Line a large rimmed baking sheet with foil and grease with non-stick cooking spray.
    Cut the chicken breasts into 1-inch chunks and season with salt and pepper.
    Add the flour to a gallon size ziploc bag followed by the seasoned chicken. Shake the bag until the chicken is evenly coated.
    Add the eggs to a shallow dish or pie plate. Add the breadcrumbs to a second shallow dish or pie plate. Carefully remove each piece of chicken from the bag, shake off any excess flour, and dip it into the eggs first then the breadcrumbs. Repeat this process with all chicken pieces.

Place coated chicken on the prepared baking sheet in a single layer and bake the for 20 to 25 minutes, flipping once halfway through, until golden brown and fully cooked. While the chicken bakes, prepare the sauce.

For the Sauce:
Preheat a small saucepan over medium low heat.
Add the sesame oil, avocado oil, garlic, ginger, plum sauce/hoisin sauce, honey or sweetener of choice, marmalade, orange zest, orange juice and soy sauce and simmer for about 5-8 minutes, stirring occasionally until the sauce has reduced. The mixture should become thick and coat the back of a spoon.
Remove the chicken from the oven and transfer them to a large mixing bowl. Drizzle the sauce over the chicken and carefully toss to combine. Serve immediately over rice with a side of veggies!