Baked Orange Chicken

IMG_7983.jpg

Every few months I get a hankering for breaded, fried, and saucy chicken nuggets. That’s really just a round about way of saying I am addicted to orange chicken. I finally tried recreating this recipe at home. While it can be a treat to order take-out, we live on a pretty tight budget. I also love experimenting with recipes I love, so it was a lot of fun to play with these ingredients. These morsels are perfectly tangy and sweet with a perfect crunch. The best part, these babies are oven baked! No hot oil is required for this recipe saving your skin from oil burns and arteries from clogging. You are all very welcome ūüôā I must give credit to¬†Just a Taste whose original recipe was adapted to form this one.

Serves: 6     Time: 30 minutes     Calories: 623/serving

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup of all purpose flour
  • a pinch of salt and pepper
  • 1 cup of milk
  • 3 cups of Panko breadcrumbs
  • 1 tsp sesame oil
  • 2 tsp cooking oil, I used canola
  • 2-3 tbsp minced garlic (Refine this to your tastes. I love garlic so I went for 3)
  • 2 tsp fresh grated ginger
  • 1/4 cup hoisin sauce.
  • 1 (18oz) jar of orange marmalade
  • 2 tbsp soy sauce, I used “lite” soy sauce
  • 1-2 tsp crushed red pepper flakes (Refine this to your tastes, we like spicy so I used 2. If you don’t like spice leave this ingredient out).
  • sesame seeds for sprinkling

Directions:

  1. Preheat oven to 450 and line a baking sheet with foil.
  2. Cut up chicken into bite size pieces
  3. In a large bowl combine flour, salt, and pepper. Put the chicken into the bowl and toss it to coat the chicken.
  4. Pour milk into a small bowl and the Panko crumbs to a large bowl or plate.
  5. Working one piece of chicken at a time, dredge chicken in  milk then roll it in the Panko breadcrumbs. Once coated in breadcrumbs place each piece onto the foil lined baking sheet.
  6. Bake the chicken for 10 minutes, flip them, then bake for an additional 10 minutes. (You’ll bake for 20 minutes or until fully cooked and nicely browned).
  7. While the chicken is baking, heat sesame and cooking oil in a small saucepan over low heat. Add the garlic and ginger stirring for a minute or two until fragrant and golden.
  8. Add the hoisin, marmalade, soy sauce and crushed pepper flakes to the garlic/ginger mixture. Stir frequently while cooking over low heat for about 5 minutes.
  9. If you are planning to have left overs, take only the chicken you plan to eat and dunk them in the sauce. Let the other chicken pieces cool and put them in an airtight container and then in the fridge. Store extra sauce in a separate container. When you plan to eat the left overs, bake the chicken at 450 degrees F in the oven and heat up the sauce. Baking the chicken will ensure that the breadcrumbs become crispy once more.
  10. If you are planning to eat all of the chicken pieces, put the chicken in a large bowl and pour the sauce over it. Turn over the chicken to make sure all pieces are coated.
  11. Sprinkle with sesame seeds and enjoy!

*Photo is an original belonging to me

*Recipe adapted from Just a Taste

 

Advertisements

Wonton Soup – Fake Out Takeout

ImageIf you have not noticed I’ve developed a love affair with wonton wrappers. They are just so¬†versatile and my husband seems really impressed every time I make dinner using them. This soup was delicious and certainly compares to our local Chinese Takeout spot. It might even be a little better because we used a spicy sesame oil giving the broth a nice little kick. Also keep in mind when buying the ingredients that you can get two batches out of the pork and wonton wrappers. We made this twice in a week cutting down on the grocery bill and leaving us with lots of delicious left overs. Original recipe was adopted from Martha Stewart. I did change the recipe a bit so if you are interested in seeing the original you can find it at http://www.marthastewart.com¬†


Serves: 4    Calories: 283 per 6 wontons in 1.5 cups of broth

Ingredients for Filling:

-1/2 cup of finely chopped Napa or Savory Cabbage

-1/2 tsp. salt

-1 lb. ground pork

-3 Scallions, finely chopped

-2 tbsp. fresh ginger, peeled and finely chopped (if you want more crunch don’t chop too fine but keep in mind your wontons will taste more gingery)

-1 tbsp. soy sauce (reduced sodium if you can)

-1 tsp. toasted sesame oil (we used a spicy sesame oil. Also this will be a little pricey but keep in mind you can make many tasty dishes on this site with sesame oil so consider it an investment)

Ingredients for Soup:

-24 square wonton wrappers (usually found in the gourmet or refrigerated organic and vegetarian sections of your grocery store next to the tofu.)

-2-14.5oz. cans of reduced sodium chicken broth.

-1 tsp of salt

-3 scallions, thinly sliced

– 3 tsp rice vinegar (like the sesame oil this is an investment to your kitchen if you like the recipes on this site)

-1/2 tsp. sesame oil

Directions:

1.) In a mixing bowl toss the cabbage with 1/2 teaspoon salt. Let stand 10 minutes.

2.)Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.

3.)Return cabbage to bowl and add pork, scallions, ginger, soy sauce, and sesame oil.

4.)Mix together with a fork and refrigerate until ready to make wontons.

5.) In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil.

6.)Work with one wonton wrapper at a time. It is also smart to have a small glass of water by your side because you need to fold the wontons with moist fingers.

7.)Spoon 1 tsp. of filling into the middle of the wrapper. Wet the 4 edges of the wrapper with moist fingers. Fold the wrapper in half to make a triangle making sure all the ends meet and edges are aligned. Press the edges firmly to seal. Moisten one point on the longer edge of the triangle press it onto the opposite dry end of the longer edge. Repeat for the rest of your wontons.

8.) When broth is boiled add wontons one at a time.

9.) Return to a boil and then reduce heat to medium.

10.) Simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil. (trust me on the cook time… if you overcook it the wrappers will be slimy and gross… Lesson learned haha)

11.) Season with salt or a garlic chili sauce if you like and enjoy!

**Photo is an original taken by me

***Original recipe can be found at http://www.marthastewart.com