YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Orange Chicken with Cauliflower Rice
Enjoy a vibrant twist on a classic takeout favorite reimagined for clean eating! Tender chicken breast is lightly coated in crunchy panko and air-fried to a crispy finish, then tossed in a zesty, fresh orange glaze. Paired with fluffy cauliflower rice and a hint of toasted sesame oil, this dish delivers a satisfying balance of savory and citrus flavors with a delightful crunch and bright aroma.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 large Egg White
2 oz Fresh Orange Juice
1.5 cups Cauliflower Rice
1/2 tsp Sesame Oil
1 tsp Garlic Powder
1/2 tsp Ground Ginger
Salt & Black Pepper to taste
PREPARATION
Preheat your air fryer to 400°F.
Pat the chicken breast dry and season with salt, pepper, garlic powder, and ground ginger.
In a shallow bowl, lightly whisk the egg white. In another bowl, add the panko breadcrumbs.
Dip the chicken breast first into the egg white, then coat evenly with panko breadcrumbs.
Place the breaded chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the chicken is golden and cooked through.
While the chicken is cooking, prepare the orange glaze by mixing the fresh orange juice with a pinch more garlic powder and ginger. Adjust seasoning as needed.
Heat a non-stick pan over medium heat and add the cauliflower rice. Stir-fry for 3-4 minutes until tender. Drizzle with sesame oil, then season with a bit of salt and pepper.
Once the chicken is done, transfer it to a plate and drizzle the orange glaze over it.
Serve the crispy orange chicken alongside the warm cauliflower rice. Enjoy your balanced, flavorful meal!