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Simple Orange Chicken

Course CHICKEN, Meals, Quick Recipes, Recipes
  • 1 lb boneless chicken breast (cut into 1-inch pieces (thighs can be substituted if you prefer dark meat))
  • 1 cup panko bread crumbs
  • 1/2 cup organic unbleached flour
  • 1 extra large egg (whisked)


  • 2 tbsp water
  • 1/2 cup orange juice (preferably fresh squeezed)
  • 1/4 cup granulated organic sugar
  • 3 tbsp rice wine vinegar
  • 1/8 cup low sodium soy sauce or coconut aminos
  • 1 clove garlic (minced)
  • 1 tsp fresh ginger (minced)
  • 1 tsp sriracha
  • 2 tsp ketchup
  • 2 tsp cornstarch + 1 tbsp water
  • *optional: add crushed red pepper for added heat
  • Preheat oven to 400F. Spray a sheet tray with non-stick cooking spray. Dip chicken pieces in egg, then roll in flour, and then roll in bread crumbs until fully coated. Place on a baking sheet. Bake for 15-20 minutes until chicken is cooked through and lightly browned.
  • Add all sauce ingredients except the cornstarch and 1 tablespoon water. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook just until thickens, reduce heat. Add chicken to pan and coat in the sauce. Garnish with green onions!


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