Dinner simply got a healthful makeover with this Sticky Orange bird Recipe! Made with a hundred% natural orange juice and organic baked chook tenders in an almond meal crust, this tangy and candy dinner recipe is a super weeknight meal.


I’m satisfied that everybody needs a terrific chook recipe up their sleeve. similar to chocolate chip cookies or a super cocktail, you in no way recognise whilst responsibility calls so you higher be organized with a cross-to bird recipe.

It doesn’t show up regularly, but every now and then I find myself hosting a spontaneous night meal that calls for me to whip up a hearty meal rapid. That’s exactly wherein i found myself remaining week once I might also or might not have had an extra glass of wine and unexpectedly invited 5 human beings over for dinner with without a doubt nothing on the menu.


For The Chicken:

  • 1 1/2 lbs organic boneless, skinless chicken breast
  • 1 egg
  • 1 cup almond meal
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt

For The Sticky Orange Sauce:

  • 1 tsp coconut oil
  • 2 tsp freshly grated ginger
  • 2 cloves of garlic, minced
  • 1 1/2 cups Tropicana Pure Premium Orange Juice
  • 1 tbsp rice vinegar
  • 2 tbsp tamari
  • 1/2 tsp sesame oil
  • 1 1/2 tsp tapioca starch (mixed with 1/4 cup + 2 tbsp hot water for “slurry”)

For The fowl:

  1. Preheat oven to four hundred ranges F.
  2. Cut chicken into chunk-sized pieces.
  3. Crack an egg right into a medium bowl and whisk.
  4. In a separate bowl combine almond meal, garlic powder, chili powder and sea salt.
  5. Using your left hand, region hen piece into egg and then region into the almond meal-spice bowl. Use your right hand to coat bird piece. area chook on a baking pan.
  6. Repeat method till all chook is lined.
  7. Bake for 20 mins.
  8. Cast off from warmness and set-apart.

For The Orange Sticky Sauce:

  1. Add coconut oil to a massive pan or wok over medium-high heat. add ginger and garlic and saute for 1-2 mins or till gently browned.
  2. Add in orange juice, rice vinegar, tamari and sesame oil and produce to a boil.
  3. In a small bowl combine tapioca starch and hot water. mix well to form slurry.
  4. Upload slurry to orange sauce and stir until well mixed. maintain on excessive till sauce has thickened and then set temperature to low.
  5. Add in bird and coat properly with orange sauce.
  6. Serve with rice and veggies for an entire meal.

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