Orange Chicken with a Kick

  • Yield servings


4 -- boneless, skinless chicken breasts
1 cup orange juice concentrate
1 -- egg yolk, slightly beaten
1 cup panko bread crumbs
1 teaspoon dry mustard
1 teaspoon dry ginger
1 teaspoon garlic powder
dash cayenne (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup orange juice concentrate
1 -- jalepeno (chopped finely with seeds and ribs removed if desired)
2 teaspoons honey
3 tablespoons cilantro (divided)
-- juice of one lime
4 cups jasmine rice (cooked)


Turn on oven to 400 degrees.

Combine bread crumbs, mustard, garlic, ginger and cayenne in a hot, dry 12 inch non-stick stillet over high heat. Toss constantly until breadcrumbs are golden and you can smell the spices. Pour into pie plate to let cook.

Combine 1 c. orange juice concentrate and egg yolk in another pie plate. Pat chicken breasts dry and salt and pepper both sides. One at a time dip first into juice and egg mixture then into breadcrumbs making sure all sides are coated. Put into baking sheet with rack. Put into oven to bake for 20-25 minutes until chicken is done.

While chicken is baking, in a 12 inch non-stick skillet combine remaining 1 c. orange juice concentrate, 2 T. cilantro, honey and jalepeno. Put heat on high and stir constantly until thick and bubbley, about 5 mintues. Add lime juice and let cook 1 more minute. Set aside to cool.

Pull out chicken and serve over rice with sauce poured over top. Top with remaining 1 T. cilantro.



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