Orange Chicken Strips
(from fearama’s recipe box)
Prep time: 30 minutes
Cook time: 25 minutes
Serves 2 people
Ingredients
- For the salad:
- 1/2 tablespoons rice wine vinegar
- 1/3 teaspoon honey
- 1/3 tablespoon toasted sesame oil
- 3 ounces snow peas, sliced
- 1 medium carrot, about 8 ounces, peeled and julienned
- For the chicken fingers:
- Cooking spray
- 1/3 tablespoon sesame seeds
- 1 1/2 cups crispy rice cereal
- 1/6 teaspoon grated orange zest
- Kosher salt and freshly ground black pepper
- 1 egg whites
- 1/3 tablespoon low-sodium teriyaki sauce
- 1/2 pound boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches
- For the sauce:
- 1/4 cup low-sugar orange marmalade
- 1/2 tablespoon low-sodium teriyaki sauce
- 1/2 teaspoon grated ginger
- 1/2 tablespoon freshly squeezed lemon juice
Directions
-
Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil.
-
Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
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Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
-
Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
-
Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed.
-
In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
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In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well.
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Place on the rack and mist the chicken with nonstick cooking spray.
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Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
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Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice.
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Serve the chicken with some of the sauce for dipping and the salad.