D.I.Y. Take Out: Orange Chicken
My version of this Asian favorite uses whole wheat bread crumbs and very little olive oil to achieve crunchy, golden goodness. Fresh squeezed orange juice and honey make the delicious glaze.
2 boneless, skinless chicken breasts
½ cup plain whole wheat bread crumbs
½ tbsp orange zest
a splash of milk
the juice of the orange
1 tbsp honey
salt + pepper
1. In a medium bowl, combine the egg and a splash of milk. In a separate shallow dish, combine the bread crumbs, orange zest, and salt and pepper. In another bowl, whisk together the honey and orange juice (for some heat, add a pinch of red pepper flakes). Set all aside.
2. Use kitchen shears or a knife to remove any excess fat from the chicken. If needed, pat the chicken dry with a paper towel, and then dice it into 1-inch cubes. Season lightly with salt and pepper.
3. Add the chicken to egg. Remove, one by one, shaking off any excess egg, and place in the breadcrumbs.
3. Heat 1/2 tablespoon of olive oil a large pan to medium-high heat. When the oil is hot, add the chicken to the pan in an even layer. Cook for 5 minutes, until golden brown. You’ll see that the pieces of chicken are cooked halfway. Carefully turn each piece over and cook another 3 to 5 minutes.
4. Pour the orange juice and honey into the pan. Stir gently for about 5 minutes, until the juice reduces and forms a thick syrup in the pan. Serve over brown or basmati rice.