Orange Chicken Fingers

If you have about 55 minutes to spend in the kitchen, Orange Chicken Fingers might be a tremendous dairy free recipe to try. One serving contains 328 calories, 28g of protein, and 6g of fat. This recipe serves 6 and costs $2.6 per serving. A mixture of orange marmalade, orange zest, snow peas, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this main course. This recipe is liked by 36 foodies and cooks. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Grilled Orange Chicken Fingers, Chicken Fingers With Orange Dipping Sauce, and Coconut Chicken Fingers with Orange Dipping Sauce (and a Giveaway!).

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook. Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray. Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool. Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper. In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes. Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad.

 

Step by step:

1. Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil.

2. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.

3. Preheat the oven to 425 degrees F.

4. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.

5. Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.

6. Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.

7. In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well.

8. Place on the rack and mist the chicken with nonstick cooking spray.

9. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.

10. Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined.

11. Remove from heat and stir in the lemon juice.

12. Serve the chicken with some of the sauce for dipping and the salad.

Nutrition Information:

covered percent of daily need