Empty My Fridge
Meal Prep - Orange Chicken Recipe / Pollo a la Naranja
Ingredients
- Chicken breast1 ¼ lb
- Flour⅓ cups
- Egg4
- Breadcrumb1 ½ cups
- Coconut sugar1 tbsp
- Soy sauce1 tbsp
- Orange
- Rice wine vinegar1 tbsp
- Garlic · minced paste1 tbsp
- Peanut oil1 tbsp
- Ginger · paste1 tbsp
- Sriracha sauce1 tbsp
- Arrowroot starch + 1 tablespoon water2 tsp
- Sesame seed1 tbsp
- Scallion
- Broccoli5 cups
- Rice2 ½ cups
Instructions
- Preheat the oven to 420°F.
- Cut the chicken breast into nugget-sized chunks.
- Beat the egg whites until frothy. Coat the chicken in whole wheat flour, then egg white, then panko crumbs.
- Place the coated pieces on a baking sheet or rack and bake about 15 minutes, until golden and crispy outside and white inside.
- Mix the sauce ingredients, except the arrowroot starch, and pour into a nonstick skillet on medium heat.
- Bring the sauce to a light simmer. Mix the arrowroot starch with the water, stir it into the sauce right away, then lower the heat and let it thicken for about 5 minutes.
- Add the baked nuggets to a large bowl, pour in the sauce and toss until fully coated.
- Serve with about 1/2 cup cooked brown or jasmine rice and at least 1 cup steamed broccoli, seasoned to taste with low sodium soy sauce.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicEggGingerScallionRiceChicken breastBreadcrumbBroccoli
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