Lightened Up Orange Chicken
Lightened Up Orange Chicken
Ingredients
For the Chicken
- 1 package Realgood Foods Co. lightly breaded chicken breast pieces, frozen
- 1 sheet parchment paper, as needed
For the Orange Sauce
- 1 cup orange juice
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 tablespoons arrowroot powder
- 2 tablespoons water
For Serving
- 3 cups jasmine rice, cooked
- 3 green onions, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Spread the frozen chicken breast pieces in a single layer on the prepared baking sheet. Bake for 20-22 minutes, or until the chicken is crispy and heated through. Flip the chicken pieces halfway through baking for even crisping.
⏱️ 22 min•🌡️ 400
- 3
While the chicken bakes, prepare the orange sauce. In a small saucepan, combine the orange juice, maple syrup, soy sauce, rice vinegar, and grated fresh ginger. Whisk well to combine.
⏱️ 5 min
- 4
In a small bowl, whisk together the arrowroot powder and 2 tablespoons of water to create a smooth slurry. Set aside.
⏱️ 1 min
- 5
Place the saucepan with the orange sauce mixture over medium heat. Bring to a gentle simmer, then slowly whisk in the arrowroot slurry. Continue to whisk constantly for 2-3 minutes, or until the sauce thickens and becomes glossy. Remove from heat.
⏱️ 5 min
- 6
Once the chicken is crispy, transfer it to a large mixing bowl. Pour the warm orange sauce over the chicken pieces. Toss gently but thoroughly to ensure every piece is evenly coated in the sticky, flavorful sauce.
⏱️ 2 min
- 7
Serve the Lightened Up Orange Chicken immediately over a bed of hot jasmine rice. Garnish generously with freshly chopped green onions.
Kitchen Tools
Nutrition Facts (per serving)
Lightened Up Orange Chicken
Ingredients
For the Chicken
- 1 package Realgood Foods Co. lightly breaded chicken breast pieces, frozen
- 1 sheet parchment paper, as needed
For the Orange Sauce
- 1 cup orange juice
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 tablespoons arrowroot powder
- 2 tablespoons water
For Serving
- 3 cups jasmine rice, cooked
- 3 green onions, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Spread the frozen chicken breast pieces in a single layer on the prepared baking sheet. Bake for 20-22 minutes, or until the chicken is crispy and heated through. Flip the chicken pieces halfway through baking for even crisping.
⏱️ 22 min•🌡️ 400 - 3
While the chicken bakes, prepare the orange sauce. In a small saucepan, combine the orange juice, maple syrup, soy sauce, rice vinegar, and grated fresh ginger. Whisk well to combine.
⏱️ 5 min - 4
In a small bowl, whisk together the arrowroot powder and 2 tablespoons of water to create a smooth slurry. Set aside.
⏱️ 1 min - 5
Place the saucepan with the orange sauce mixture over medium heat. Bring to a gentle simmer, then slowly whisk in the arrowroot slurry. Continue to whisk constantly for 2-3 minutes, or until the sauce thickens and becomes glossy. Remove from heat.
⏱️ 5 min - 6
Once the chicken is crispy, transfer it to a large mixing bowl. Pour the warm orange sauce over the chicken pieces. Toss gently but thoroughly to ensure every piece is evenly coated in the sticky, flavorful sauce.
⏱️ 2 min - 7
Serve the Lightened Up Orange Chicken immediately over a bed of hot jasmine rice. Garnish generously with freshly chopped green onions.