Baked Orange Chicken

If you’re looking for a dish that combines sweet and savory flavors in a simple preparation method, then look no further than Baked Orange Chicken. This delightful recipe is not only easy to make but also pleases the entire family with its vibrant taste. The succulent pieces of chicken are coated in a sticky orange sauce that creates a perfect glaze while being baked to perfection. Whether you serve it over fluffy rice or alongside steamed vegetables, this dish will quickly become a favorite.

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Main Ingredients

• Chicken Breasts (4 pieces, 1.5 lbs): Use boneless, skinless chicken breasts for a lean and tender texture. Trim excess fat for a cleaner dish.

• Fresh Oranges (2 large): Fresh orange juice adds brightness to the sauce. Zest them before juicing for extra flavor.

• Soy Sauce (¼ cup): Adds umami and saltiness, balancing the sweetness of the orange juice. Use tamari for a gluten-free version.

• Honey (⅓ cup): Provides natural sweetness and creates a glossy glaze on the chicken.

• Garlic (3 cloves): Freshly minced garlic adds aromatic depth and enhances the overall flavor of the dish.

How to Prepare Baked Orange Chicken

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This step is crucial as it sets up a consistent cooking environment for your chicken once placed inside. While waiting for the oven to heat up, you can prepare other components of your meal like rice or vegetables so everything comes together seamlessly at serving time.

Step 2: Make the Marinade

In a medium bowl, combine the freshly squeezed orange juice from two large oranges with soy sauce and honey along with minced garlic. Whisk these ingredients until they are well-blended; you want a smooth marinade without any lumps. Next, set aside half of this mixture in another bowl which will act as your finishing sauce later on when serving.

Step 3: Marinate Your Chicken

Place your cleaned chicken breasts into a large resealable plastic bag or glass dish and pour over the marinade mixture you prepared earlier (the half intended for marinating). Seal or cover tightly and refrigerate for at least 30 minutes but ideally up to two hours if time permits; longer marination results in more flavorful chicken.

Step 4: Bake Your Chicken

Take marinated chicken out from fridge after marination time is complete and place them on a baking sheet lined with parchment paper or lightly greased foil for easier cleanup later on! Drizzle remaining marinade over each piece generously before placing them into preheated oven allowing them cook undisturbed for about 25-30 minutes until internal temperature reaches 165°F (75°C) measured at thickest part using instant-read thermometer.

Step 5: Glaze Before Serving

Once cooked through remove from oven leaving them rest for five minutes covered loosely with foil so juices redistribute throughout meat providing tenderness upon slicing! Just before serving brush generously with reserved marinade which adds even more flavor! You can garnish with freshly chopped green onions or sesame seeds if desired!

Serving Recommendation

Pair Baked Orange Chicken with fluffy rice or quinoa, and add steamed veggies like broccoli for extra nutrition and color. Garnish with sesame seeds and cilantro for added texture and freshness.

Storing Leftovers

Store leftover chicken in an airtight container in the fridge for up to 3 days. Allow it to cool completely before storing to preserve flavor and ensure food safety.

Mistakes to Avoid

• Not marinating enough: Marinate for at least 30 minutes, or overnight for best flavor.
• Watery sauce: Simmer the sauce longer or add cornstarch to thicken.
• Overcooking: Use a meat thermometer to ensure the chicken reaches 165°F.
• Not preparing the baking sheet: Line with parchment paper or use non-stick spray.

Tips and Tricks

• Use fresh oranges for brighter flavors.
• Try bone-in, skin-on chicken thighs for juicier meat.
• Balance sweetness with soy sauce for added depth.
• Garnish with sesame seeds or green onions for color and crunch.

Suggestions

• Serve with jasmine rice or stir-fried veggies.
• Mix citrus fruits like lime or grapefruit with orange juice for a unique twist.
• Bake or air fry for healthier options.
• Make extra sauce for dipping or drizzling on leftovers.

FAQs

What are the best sides to serve with Baked Orange Chicken?

When enjoying Baked Orange Chicken, ideal side dishes include steamed rice or quinoa which soak up the flavorful sauce beautifully. Stir-fried vegetables add color and nutrition while maintaining a balanced meal.

Can I use frozen chicken for this recipe?

You can use frozen chicken; however, it’s crucial first to thaw it completely before marinating or cooking.

How long does leftover Baked Orange Chicken last?

Properly stored leftovers of Baked Orange Chicken can last up to three days in an airtight container in the refrigerator.

Can I make this dish spicy?

Absolutely! If you enjoy some heat alongside sweetness, consider adding red pepper flakes or sriracha sauce when preparing the marinade or sauce mixture.

What type of oranges work best?

For optimal flavor in your Baked Orange Chicken recipe, navel oranges are highly recommended due their sweet yet tart profile which complements savory elements beautifully compared other varieties like blood oranges which may alter intended taste significantly due their unique profiles .

Baked Orange Chicken

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• Author: Sofia
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This baked orange chicken is crispy, sweet, and tangy, offering all the flavor of traditional orange chicken without the extra calories. A deliciously simple meal that’s perfect for a weeknight dinner or special occasion!

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 eggs, beaten
• 2 tbsp olive oil
• Salt and pepper to taste

For the Orange Sauce:

• 1 cup fresh orange juice
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)

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Instructions

• Preheat Oven:
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Coat the Chicken:
  • In a shallow bowl, coat the chicken pieces in cornstarch, ensuring each piece is fully coated. Dip the coated chicken into the beaten eggs and place them on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
• Bake the Chicken:
  • Bake the chicken for 20-25 minutes, flipping halfway through, until golden brown and crispy.
• Make the Orange Sauce:
  • In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat.
  • In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add this to the sauce and stir until the sauce thickens, about 2-3 minutes.
• Coat the Chicken:
  • Once the chicken is done, remove it from the oven. Pour the thickened orange sauce over the chicken, tossing to coat evenly.
• Serve:
  1. Serve your baked orange chicken with steamed rice or sautéed vegetables. Garnish with sliced green onions or sesame seeds, if desired.

Notes

• For a lighter version, you can use chicken breasts instead of thighs.
• If you prefer more sauce, feel free to double the orange sauce recipe.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 350 kcal
• Fat: 20g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 30g