Your Favorite Takeout Place Doesn’t Want You To See This Recipe!

My husband loves orange chicken for many reasons.  One, because it is bite sized.  Yep, he is a little lazy when it comes to food and hates to have to cut it up.  He likes food that is ready to eat. Hahaha. Two, the citrus flavor.  He says that is what puts this over the top. It is a perfectly orange citrus flavor that he loves over chicken.  Three, it has a glaze over it that seeps into his rice and he absolutely adores that mixture.

I mean, this guy loves this recipe so I am sharing it here in case your guy loves it, too! Check out what our friends over at Six Sister’s Stuff had to say about this:

“This Baked Orange Chicken tastes just as good as take out and can be made in the comfort of your own home!”

Oh, I certainly agree! This is just delicious!

 

Ingredients

Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 1/2 cup Argo cornstarch

3 Eggland’s eggs, beaten

1/4 cup Wesson canola oil

Sauce:

2/3 cup Domino brown sugar

2/3 cup orange juice

1/4 cup Kikkoman low sodium soy sauce

2 teaspoons sriracha

3 Tablespoons Heinz white vinegar

3 Tablespoons apple cider vinegar

1 teaspoon garlic salt

1 teaspoon cornstarch

 

Instructions

Preheat oven to 325 degrees F.

Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

Heat canola oil in a large skillet over medium-high heat and cook chicken until lightly browned.

Place the chicken in a 9×13-inch baking dish sprayed with nonstick cooking spray.

In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch.

Pour over chicken and bake for 1 hour.

 

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Quick Tip: Serve over rice

Thanks again to Six Sister’s Stuff for this amazing recipe.