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orange chicken on a bed of rice on blue plate
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Baked Orange Chicken

Looking for a copycat BAKED Orange Chicken recipe? This is such a great 30 minute meal that's perfect for dinner. Skip takeout and make this orange chicken instead!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 282kcal
Author Dorothy Kern

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 cup breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup water
  • 1/4 cup honey
  • 1/2 cup fresh orange juice from 3-5 oranges
  • 1 tablespoon soy sauce
  • 1 clove garlic pressed
  • 1 tablespoon orange zest about 1 small orange
  • 1/2 teaspoon fresh ginger zested
  • 1/8 teaspoon dried red pepper flakes
  • 2 green onions sliced (green parts only)
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray.
  • Slice chicken breasts into bite sized pieces.
  • Place breadcrumbs, salt, and pepper into a gallon size resealable bag. Add the chicken pieces, seal, then shake to coat. Place the chicken pieces in a single layer on the cookie sheet.
  • Bake about 20 minutes, or until the chicken is cooked through, flipping the pieces after 10 minutes.
  • While the chicken is cooking, make the sauce. Place water, honey, orange juice, soy sauce, garlic, orange zest, ginger, and pepper flakes to a medium saucepan. Whisk to combine and heat over medium heat until boiling. Add the green onions. Taste the sauce to see if it needs any adjustments: if it’s too sweet, add a bit more soy, or add a few more pepper flakes if you want it a bit spicier.
  • Stir together cornstarch and cold water until it is smooth. Make sure there are no lumps! Pour the cornstarch slurry into the boiling sauce while whisking. Cook until thick, which will happen fast.
  • Once the chicken is done, add it to the pot of sauce and stir to coat. Serve hot over rice with a garnish of green onions and sesame seeds.

Nutrition

Serving: 1/4 recipe | Calories: 282kcal | Carbohydrates: 29g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Fiber: 1g | Sugar: 29g