Easy Baked Orange Chicken
This Easy Baked Orange Chicken is a flavorful, healthy, and quick meal with juicy chicken and a tangy orange glaze perfect for busy nights!
Equipment
- Oven
- Mixing Bowls
- Baking Dish
- Whisk
- Grater or zester
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup water for the sauce
- ½ cup honey
- ½ cup fresh orange juice freshly squeezed from 3-5 oranges
- 1 tablespoon soy sauce use a gluten-free alternative if needed
- 1 clove garlic pressed
- 1 tablespoon orange zest
- ½ teaspoon fresh ginger zested
- ½ teaspoon dried red pepper flakes
- 2 green onions sliced (green parts only)
- 3 tablespoons cornstarch to thicken the sauce
- 2 tablespoons cold water to mix with cornstarch
Instructions
- Preheat your oven to 400°F (200°C). Cut the boneless, skinless chicken breasts into bite-sized pieces.
- In a mixing bowl, combine the breadcrumbs, salt, and pepper. Toss the chicken pieces in this mixture until they are evenly coated.
- Place the coated chicken pieces in a single layer in a greased baking dish, leaving space between pieces for even cooking.
- In another bowl, whisk together water, honey, fresh orange juice, soy sauce, pressed garlic, orange zest, zested ginger, and red pepper flakes until well combined.
- Mix the cornstarch with cold water until smooth. Add this mixture to the orange sauce, stirring well to ensure it thickens during baking.
- Pour the orange sauce evenly over the chicken in the baking dish.
- Bake the chicken for about 25-30 minutes until cooked through (internal temperature 165°F/75°C). Stir gently halfway through baking.
- Remove from oven and let rest for a few minutes. Garnish with sliced green onions and serve over rice or with vegetables.
Notes
- Use fresh orange juice and zest for the best vibrant flavor.
- Coat chicken thoroughly with breadcrumbs for a crispy texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.