Скачать или смотреть High-Protein Orange Chicken & Rice 🔽

537 Cal | 50g P | 67g Carb | 7g F

This orange chicken slaps! Give those tastebuds an experience!

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Made with 2½ cup (600 ml) glass containers

Servings: 4

🍊 Ingredients
-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

Instructions
-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 medium-low heat for about 30 seconds.
-Add orange juice, zest, soy sauce, vinegar, honey, and red pepper flakes
-Bring to a gentle simmer, 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 months
-Reheat: Microwave 1 min with a splash of water or oven/air-fryer for crisp chicken 350 F (180 C) 10-15 min, do not use glass containers in an air fryer

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