Orange Chicken & Rice
Directions
- 1Preheat the oven to 400°F (200°C).
- 2Dice the chicken breast.
- 3Season your chicken with salt and pepper.
- 4Coat the chicken in whisked egg.
- 5Drop the chicken into crushed cornflakes and shake until evenly coated.
- 6Place coated chicken on a lined baking sheet and lightly spray with olive oil.
- 7Bake the chicken in the oven until crispy and golden.
- 8While chicken bakes, cook the rice.
- 9Heat bell peppers through in a pan until softened.
- 10For the sauce: In a small saucepan, add minced garlic and grated ginger and cook on medium-low heat for about 30 seconds.
- 11Add orange juice, orange zest, low sodium soy sauce, rice vinegar, and replacement honey to the saucepan.
- 12Bring the sauce to a gentle simmer.
- 13Add the cornstarch slurry (cornstarch mixed with water) to the sauce.
- 14Cook the sauce until it thickens.
- 15Combine the crispy golden baked chicken, cooked bell peppers, and super tasty orange sauce in a large bowl and mix.
- 16Pack everything up into glass containers with rice.
- 17Garnish with sliced chilis and sesame seeds.
Ingredients
- 1.75 lb chicken breast diced into 1 in/2.54 cm pieces
- 1 egg whisked for coating
- to taste salt
- to taste pepper
- 3 cups crushed cornflakes
- 2 bell peppers cut into chunks
- olive oil spray
- 0.75 cup orange juice
- orange zest
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp replacement honey (Nature’s Hollow)
- 3 minced garlic cloves
- 1 tbsp grated ginger
- 1 tbsp cornstarch
- 2 tbsp water
- to taste red pepper flakes
- 3 cups cooked rice
- sliced chilis
- sesame seeds
Equipment
glass containersovenbaking sheetsmall saucepanpan
Tips
- Bake chicken at 400°F (200°C) for 10-15 minutes, checking, flipping, and respraying halfway.
- Reheat in microwave for 1 min with a splash of water, or oven/air-fryer for crisp chicken at 350°F (180°C) for 10-15 min (do not use glass containers in air fryer).
- Store in fridge for 4 days in an airtight container.
- Store in freezer for 3 months.