When your husband hands you a package of organic chicken breasts, frozen peas, and rice, what do you do?
Well, I had eyes for only one thing – making this little challenge for the first time. Except, it wasn’t really a challenge – I just hadn’t conquered it before! It’s not difficult. I perused a few recipes but didn’t like what I saw, so I mixed and matched and edited with the ingredients (few) that I had.
It tastes fantastic, looks wonderful, and satisfies my need to serve up some healthy choices.
Here’s the scoop:
Makes enough for 5 servings.
1.5-2 chicken breasts
1/3 cup bread crumbs
1/4 cup whole wheat flour
1/4 tsp salt
a couple of twists of freshly ground black pepper
1 cup orange juice
3 tablespoons crushed garlic
1/8 cup low sodium soy sauce
dash of ground ginger
1 egg, beaten
clipped green onion
1. Prep the chicken by cutting it into bite-sized pieces, it is easiest to cut with control when the pieces are semi-frozen.
2. dip each piece in egg to thoroughly coat it, using tongs
3. coat with breading and spice coating
4. Prepare a rimmed baking pan by laying parchment paper on top
5. put the breaded chicken pieces on the parchment paper and bake at 425F for 10 minutes, remove from oven and flip pieces, then bake for another 10-12 minutes until golden.
6. While chicken is baking, in a saucepan, add the ingredients for the sauce and bring to a boil, simmer, then boil again. Add orange zest for finer flavor. Add 1 tablespoon flour or cornstarch once chicken is about done baking, stirring constantly to ensure that the flour or cornstarch thickening agent does not burn. Simmer until ready to coat the chicken.
7. Pour chicken into a pyrex and toss with the sauce. Sprinkle sesame seeds and green onion on top.
8. Serve over brown rice, and with a veggie, such as green peas.