An appetizing orange chicken dish without the excessive oil from frying. For faster cooking, you may cut the chicken breasts into smaller pieces (cubed).
Prep: 20 mins
Cook: 50 mins
Yields: 4 Servings
4 (3 oz.) boneless chicken breasts
3 tbsp. of cornstarch
¼ tsp. of kosher salt
1/8 tsp. of ground black pepper
a pinch of paprika powder (optional)
½ cup of orange juice
2 tbsp. of brown sugar
3 tbsp. of low sodium soy sauce
½ tsp. of paprika powder
1 tbsp. of cooking vinegar
1 clove of garlic, minced
1 tbsp. of orange zest
4 slices of orange
1 tsp. of sesame seeds (optional)
1 tsp. of cornstarch (optional; to thicken the sauce)
1Preheat oven to 350F
2In a medium-sized bowl, combine cornstarch, salt, pepper, and paprika powder. Mix well.
3In the same bowl, coat evenly the chicken breasts with the cornstarch mixture.
4Bake for 35-40 minutes or until the chicken breasts is fully cooked.
5While waiting for the chicken to cook, in a small saucepan, combine orange juice, brown sugar, soy sauce, paprika, vinegar, garlic, orange zest, cornstarch together. Cook over medium heat for 5-10 minutes or until the sauce thickens. Set aside.
6When the chicken breasts are fully cooked, lower the oven temperature to 325F.
7Glaze the chicken breasts with orange sauce and place the orange slice on top of each chicken breast. Bake for additional 5 minutes.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.