Baked Orange Almond Chicken Recipe

By dublinburro

Ingredients

• Craving Chinese food? Instead of scouring the menu for the #32 Almond Chicken, save yourself the calories and chemicals and go for our goo-free version. Not only is it easy to make but it’s also free of MSG, salt-mine-sodium and the deep-fryer glaze.
• Ingredients
• 6 boneless, skinless chicken breast halves
• 1 large egg
• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp kosher salt
• 2 cups panko (Japanese breadcrumbs)
• 2 cups sliced almonds
• 2 tbsp butter
• Orange Sauce
• 1/4 cup sugar
• 1 tbsp flour
• 1 tbsp cornstarch
• 1/4 tsp kosher salt
• 3/4 cup orange juice
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 2 tsp butter
• 1 tsp orange zest
• 1 tsp lemon zest

Details

Servings 6
Adapted from bitememore.com

Preparation

Step 1

Preheat oven to 350°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

Place chicken between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.

In a small bowl, whisk egg, milk, flour and salt. In a shallow dish, combine panko and almonds.

Dip chicken breasts in egg mixture and then coat in panko-almonds, pressing gently to adhere.

In a large skillet, melt 2 tbsp butter over medium heat. Add coated chicken breast, cooking 3 minutes per side or until lightly browned on both sides. Remove from skillet and place on prepared baking sheet. Bake 20 minutes.

For the sauce, in a medium saucepan, whisk sugar, flour, cornstarch and salt. Add orange juice, water and lemon juice, whisking well to combine. Place over high heat and bring to a boil. Reduce heat to low, stirring constantly for 2-3 minutes or until sauce thickens. Remove from heat and add 2 tsp butter, orange zest and lemon zest. Stir well to combine.

Craving Chinese food? Instead of scouring the menu for the #32 Almond Chicken, save yourself the calories and chemicals and go for our goo-free version. Not only is it easy to make but it’s also free of MSG, salt-mine-sodium and the deep-fryer glaze.

Directions

Preheat oven to 350°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

Place chicken between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.

In a small bowl, whisk egg, milk, flour and salt. In a shallow dish, combine panko and almonds.

Dip chicken breasts in egg mixture and then coat in panko-almonds, pressing gently to adhere.

In a large skillet, melt 2 tbsp butter over medium heat. Add coated chicken breast, cooking 3 minutes per side or until lightly browned on both sides. Remove from skillet and place on prepared baking sheet. Bake 20 minutes.

For the sauce, in a medium saucepan, whisk sugar, flour, cornstarch and salt. Add orange juice, water and lemon juice, whisking well to combine. Place over high heat and bring to a boil. Reduce heat to low, stirring constantly for 2-3 minutes or until sauce thickens. Remove from heat and add 2 tsp butter, orange zest and lemon zest. Stir well to combine.

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