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    Dinner

    High-protein Crispy Orange Chicken & Rice

    Asian
    Fakeaway
    ​

    Servings: 4

    porsjoner

    26 minutes

    total tid
    Start matlaging

    Ingredienser

    1¾ lb (800 g) chicken breast diced into 1 in/2.54 cm pieces

    1 egg whisked for coating

    salt and pepper to taste

    3 cups (90 g) cornflakes crushed into fine crumbs

    2 bell peppers cut into chunks

    olive oil spray

    For the sauce:

    ¾ cup (180 ml) orange juice, plus orange zest

    2 tbsp (36 g) low sodium soy sauce

    2 tbsp (30 g) rice vinegar

    2 tbsp (42 g) replacement honey (Nature’s Hollow)

    3 cloves garlic minced

    1 tbsp (6 g) ginger grated

    1 tbsp (8 g) cornstarch mixed with 2 tbsp water

    red pepper flakes to taste

    Serving

    3 cups (600 g) cooked rice, about 1 cup (200g) dry

    Fremgangsmåte

    Preheat the oven to 400 F (200 C)

    Cook rice rice and prep your veggies

    Shake & Bake Chicken in 2 Batches

    Crush cornflakes and put half in a large sealable container

    Dice the chicken

    Coat chicken in the whisked egg and then add half to ½ of the crushed cornflakes.

    Once all chicken is added, add salt and pepper and shake until the chicken pieces are evenly coated. Repeat for the 2nd batch.

    Place on a lined baking sheet and lightly spray with olive oil

    Bake at 400 F (200 C) for 10-15 minutes until crispy, check halfway and flip and respray halfway.

    Sauce

    In a small saucepan, add garlic and ginger and cook on med-low heat for about 30 seconds.

    Add all sauce ingredients except cornstarch

    Bring to a gentle simmer, then add cornstarch slurry

    Cook until thickened

    Assemble

    Lightly spray a pan with olive oil and cook the bell peppers until softened. Add the crispy chicken and coat in the orange chicken sauce.

    Garnish with sliced chilis and sesame seeds.

    Storage

    Fridge: 4 days in airtight container

    Freezer: 3 mo

    Reheat: Microwave 1 min with a splash of water or oven/air-fryer 350 F (180 C) 10-15 min, don't use glass containers in an air fryer

    Stay on track with 110+ quick & satisfying digital recipes, link in bio

    Servings: 4

    porsjoner

    26 minutes

    total tid
    Start matlaging

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    Ingredienser

    1¾ lb (800 g) chicken breast diced into 1 in/2.54 cm pieces

    1 egg whisked for coating

    salt and pepper to taste

    3 cups (90 g) cornflakes crushed into fine crumbs

    2 bell peppers cut into chunks

    olive oil spray

    For the sauce:

    ¾ cup (180 ml) orange juice, plus orange zest

    2 tbsp (36 g) low sodium soy sauce

    2 tbsp (30 g) rice vinegar

    2 tbsp (42 g) replacement honey (Nature’s Hollow)

    3 cloves garlic minced

    1 tbsp (6 g) ginger grated

    1 tbsp (8 g) cornstarch mixed with 2 tbsp water

    red pepper flakes to taste

    Serving

    3 cups (600 g) cooked rice, about 1 cup (200g) dry

    Fremgangsmåte

    1

    Preheat the oven to 400 F (200 C)

    2

    Cook rice rice and prep your veggies

    3

    Shake & Bake Chicken in 2 Batches

    4

    Crush cornflakes and put half in a large sealable container

    5

    Dice the chicken

    6

    Coat chicken in the whisked egg and then add half to ½ of the crushed cornflakes.

    7

    Once all chicken is added, add salt and pepper and shake until the chicken pieces are evenly coated. Repeat for the 2nd batch.

    8

    Place on a lined baking sheet and lightly spray with olive oil

    9

    Bake at 400 F (200 C) for 10-15 minutes until crispy, check halfway and flip and respray halfway.

    10

    Sauce

    11

    In a small saucepan, add garlic and ginger and cook on med-low heat for about 30 seconds.

    12

    Add all sauce ingredients except cornstarch

    13

    Bring to a gentle simmer, then add cornstarch slurry

    14

    Cook until thickened

    15

    Assemble

    16

    Lightly spray a pan with olive oil and cook the bell peppers until softened. Add the crispy chicken and coat in the orange chicken sauce.

    17

    Garnish with sliced chilis and sesame seeds.

    18

    Storage

    19

    Fridge: 4 days in airtight container

    20

    Freezer: 3 mo

    21

    Reheat: Microwave 1 min with a splash of water or oven/air-fryer 350 F (180 C) 10-15 min, don't use glass containers in an air fryer

    22

    Stay on track with 110+ quick & satisfying digital recipes, link in bio