If you haven’t guessed by now, Asian flavors are one of my favorite profiles and any dish topped with scallions has a place in my heart. I’ve been wanting to try a healthier baked orange chicken recipe for awhile now. Of course it’s no Panda Express orange chicken, but this dish hits the spot- a well balanced combination of sweet from the honey and tangy from the sriracha and orange flavors. This recipe is straight froward and easy, but needs a little more prep than your average 30 minute meal. I made this for dinner and had leftovers to bring as work lunches for a few days. Reheating it a breeze and everything tastes just as fresh as the day it was made.
Feel free to pair the orange chicken with white or brown rice or even noodles and your favorite stir fry veggies. The combinations are endless and tastiness is almost limitless.
For the Chicken:
1½ pounds boneless skinless chicken breast, cut into bite size pieces
1 tablespoon honey
1 tablespoon sriracha
2 cups panko bread crumbs
For the Sauce:
1 teaspoon olive oil
3 cloves garlic, very finely minced
¼ cup honey
1 tablespoon orange zest
¼ cup fresh orange juice
2 teaspoons sriracha
½ teaspoon kosher salt
red pepper flakes to taste
1 tablespoon cornstarch
½ cup cold low sodium chicken broth
For the Bowls:
1 cup uncooked quinoa
1 large head of broccoli, florets cut into 2″ pieces
green onions to garnish
Preheat the oven to 375 and line a baking pan with foil. In a medium bowl mix together the chicken,honey, and sriracha until evenly coated.
Pour the panko breadcrumbs onto a plate or shallow dish. Coat the chicken pieces with the breadcrumbs and place them in a single layer on the prepared baking sheet.
Bake for 30 minutes.
While the chicken bakes,heat the oil over medium in a small saucepan. Add the garlic and cook for just a minute. Then add the honey, orange zest, orange juice, sriracha, kosher salt, and red pepper flakes. Stir, simmer, and then reduce the heat.
Stir together the cornstarch and chicken broth and then slowly pour it into the honey and orange mixture on the stove, stirring while you pour. Cook over medium low heat, stirring occasionally – sauce will thicken as it cooks.
Prepare the quinoa according to package instructions.
Place the broccoli in a medium sauce pan. Add about an inch of water. Bring it to a boil, cover, and steam for only a minute. Remove it from the heat and pour out any excess water.
When the chicken is cooked through toss it with the sauce.
Divide the quinoa between 4 bowls. Top with chicken, broccoli, and green onions.