Instructions

• Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray.
• Slice the chicken breasts into bite-sized pieces.
• Put the breadcrumbs, ¼ teaspoon salt, and ¼ teaspoon pepper into a gallon-size resealable bag. Add the chicken pieces, seal the bag, and shake until the pieces are evenly coated.
• Arrange the coated chicken pieces in a single layer on the prepared cookie sheet.
• Bake for about 20 minutes, flipping the pieces after 10 minutes, until the chicken is cooked through and no longer pink in the center.
• While the chicken bakes, slice the green parts of the 2 green onions. Set aside a small handful of the sliced green onion for garnish and use the remainder in the sauce.
• In a medium saucepan combine 1 cup water, ¼ cup honey, ½ cup fresh orange juice, 1 tablespoon soy sauce, 1 pressed clove garlic, 1 tablespoon orange zest, ½ teaspoon fresh ginger (zested), and 1/8 teaspoon dried red pepper flakes. Whisk to combine.
• Heat the saucepan over medium heat and bring the mixture to a boil. Add the sliced green onion pieces reserved for the sauce.
• Taste the sauce and, if desired, adjust by adding a little more soy sauce or more red pepper flakes to suit your preference.
• In a small bowl, stir together 3 tablespoons cornstarch and 2 tablespoons cold water until completely smooth and lump-free.
• With the sauce boiling, slowly pour the cornstarch slurry into the saucepan while whisking continuously. Continue to cook and whisk until the sauce thickens (this will happen quickly).
• When the chicken is done, transfer the baked chicken pieces into the saucepan and stir gently to coat all pieces with the sauce.
• Serve the coated chicken hot, garnished with the reserved sliced green onion.