YOUR SOLIN GENERATED RECIPE
Crispy Orange Chicken with Roasted Broccoli
A vibrant twist on classic orange chicken, featuring tender, oven-baked, lightly crunchy chicken paired with a tangy orange glaze and perfectly roasted broccoli. This dish is designed to deliver a satisfying balance of crisp texture and zesty flavor, making it a wholesome meal choice.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Panko Bread Crumbs
1 large Egg
1 cup Broccoli
1/4 cup Fresh Orange Juice
1 tbsp Low-Sodium Soy Sauce
1 tsp Cornstarch
1 tsp Fresh Ginger
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the broccoli and baking the chicken.
Cut the chicken breast into bite-sized strips. In a bowl, whisk the egg to create an egg wash.
Place the panko breadcrumbs in a separate shallow dish. Dip each chicken strip first into the egg wash and then coat evenly in the panko.
Arrange the breaded chicken strips on a baking sheet lined with parchment paper. Lightly spray or drizzle with a small amount of oil if desired for extra crispiness.
In another baking dish, toss the broccoli with a little salt and pepper. Place both the chicken and broccoli in the oven.
Bake the chicken for about 15-18 minutes or until it reaches an internal temperature of 165°F (74°C) and is golden and crispy. Roast the broccoli for approximately 20 minutes, until tender and slightly charred on the edges.
While the chicken and broccoli are baking, prepare the orange sauce. In a small saucepan over medium heat, combine the fresh orange juice, low-sodium soy sauce, cornstarch, minced garlic, and grated fresh ginger. Stir continuously until the sauce thickens slightly, about 3-4 minutes.
Once the chicken and broccoli are done, drizzle the orange sauce over the chicken strips and serve alongside the roasted broccoli.
Enjoy this balanced meal with a burst of citrus flavor and a satisfying crunch!