Baked Orange Chicken

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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 🙂 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

 

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Spinach Tomato and Sausage Skillet over Angel Hair Pasta

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I am not a big fan of super saucy dishes unless it is curry. I feel that when things are over sauced it takes away from the real stars of the dish. The big players in this one are spicy sausage and chunky style sun dried tomatoes. The combination of these two offers a degree of savory-sweet (with a kick). It is my favorite flavor combo making this recipe a new favorite in my Rolodex. If you are into bold flavor and a meal that will feed your family for a few days than give this dish a try! This recipe was adapted from a beautiful recipe blog called Julia’s Album.

Time: 35 minutes

Serves: 8

Ingredients:

  • 1 lb Italian Sausage (I went with spicy but refine to your own taste)
  • 8.5 oz jar of sun dried tomatoes julienne cut in oil (reserve the oil you will use it to cook)
  • a pinch (or more) of red pepper flakes. I tend to like things spicy and opted for upwards to three pinches. Tailor it to your taste
  • 6 Roma tomatoes, chopped
  • One bunch of fresh basil, chopped (I am aware that “one bunch” is incredibly vague so to clarify just buy a packaged bunch of fresh basil from your market’s produce section)
  • 8 oz fresh spinach
  • 5 cloves of garlic, chopped
  • salt and pepper to taste
  • 1 lb angel hair pasta (or whatever pasta you prefer)

Directions:

  1. In a large skillet heat the entire contents the sun dried tomato jar over low heat. Once heated up the temperature to medium and add the sausage and red pepper flakes. Cook until the sausage is no longer pink.
  2. Add Roma tomatoes, basil, spinach, garlic, and salt/pepper to taste. Toss this mixture gently to be sure that all veggies get coated with the tomato oil goodness. Continue to cook until the spinach begins to wilt. Then remove the skillet from heat and cover it.
  3. Cook your pasta per the packaging, drain and add it to your sausage and vegetable skillet. Mix it all together and plate.
  4. One extra and totally optional tip is to reserve some of the spinach (or buy extra) and add crisp spinach to the dish as you plate it. This adds color, nutrients and a wonderful crunch to the dish. I highly recommend.
  5. Serve and enjoy!

*Photo is an original belonging to me