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This recipe is the third in my Church Cookbooks Series. I altered the recipe a bit to tone down the tartness of the orange juice and play up the Asian flavors. The result was a crispy, tangy, sweet, salty, juicy treat called Orange Chicken.
Orange Chicken
From Recipes from the Heart, Calvary Baptist Church- Jamia McAfee
Other recipes in the series: Sour Cream Enchiladas, White Corn Salad
Ingredients:
- 2 lbs chicken strips (I used boneless chicken breast)
- 1/2-3/4 cup Panko bread crumbs
- 1 egg
- 1/2 cup frozen orange juice concentrate, thawed
- 1/4 cup soy sauce
- 1 small bunch green onion, chopped
- 3-4 tbsp olive oil
- sesame seeds (optional)
Directions:
- Dredge chicken strips in egg and Panko crumbs (seasoned with salt and pepper to taste)
- Cook in olive oil until lightly browned and crispy (about 2 minutes on each side)
- Place browned chicken in a 9×13 baking pan, cover with green onions and drizzle with orange juice and soy sauce. (I mixed mine together in a bowl first.) Add sesame seeds if desired. Bake at 350° for 20 minutes, or until cooked through. Serve with white sticky rice and the cooking juices. Yum!
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Michelle @ A Dish of Daily Life says
I haven’t had orange chicken in forever and now I want it! It’s so good! Pinning your recipe! Thanks Nicole! I’d love it if you’d link it up with us at Foodie Fridays!
rere says
do you add the soy sauce to the orange juice?
Nicole Burkholder says
Oh my goodness! Thanks for pointing out my lack in directions!!! I’ll be sure to go edit that right now. Yes, I just added the soy sauce and orange juice together and stirred before pouring it over the chicken and onions. I think I even sprinkled in some garlic powder while I was at it. Thanks for noticing ๐
Jess says
I LOVE a good orange chicken! YUMMY! I’ll have to try this! PINNED!
Nicole Burkholder says
Me too! The “juice” was really good on the rice, too. Thanks for pinning ๐