Photo from SixSistersStuff |
This recipe was an interesting one. I wasn't at all sure about the egg dip and then the baking. I thought it might get gummy, but it really didn't.
The flavor, overall, is fantastic. Just enough orange flavor without being overwhelming. I used low carb brown sugar and I don't think that made a bit of difference in the flavor. Gotta save the carb count where I can.
Baked Orange Chicken
Recipe from SixSistersStuff
Serves: 4
Chicken:
- 3-4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 1/2 c cornstarch
- 3 eggs (beaten)
- 1/4 c canola oil
Sauce:
- 2/3 c brown sugar
- 2/3 c orange juice
- 1/4 c low sodium soy sauce
- 2 tsp sriracha
- 3 T white vinegar
- 3 T apple cider vinegar
- 1 tsp garlic salt
- 1 tsp cornstarch
Preheat oven to 325 degrees F.
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until lightly browned.
Place the chicken in a 9 x 13-inch baking dish sprayed with nonstick cooking spray.
In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch.
Pour over chicken and bake for 1 hour.
Serve over rice, if desired.
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