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:

3 medium carrots, about 8 ounces, peeled and julienned, or 2 1/2 cups storebought shredded carrots

4 cups (3 1/2 ounces) crispy rice cereal

2 egg whites

1 teaspoon grated ginger

1 teaspoon honey

Kosher salt and freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1/2 cup low-sugar orange marmalade

1/2 teaspoon grated orange zest

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds

1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches, about 18 pieces

8 ounces snow peas, sliced

1 tablespoon low-sodium teriyaki sauce

Equipment:

whisk

bowl

oven

baking sheet

wire rack

frying pan

rolling pin

pot

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:

Quickview
328k Calories
28g Protein
6g Total Fat
40g Carbs
21% Health Score
Limit These
Calories
328k
16%

Fat
6g
10%

  Saturated Fat
1g
7%

Carbohydrates
40g
13%

  Sugar
20g
23%

Cholesterol
72mg
24%

Sodium
495mg
22%

Get Enough Of These
Protein
28g
56%

Vitamin A
5557IU
111%

Vitamin B3
13mg
65%

Selenium
41µg
59%

Vitamin B6
0.97mg
49%

Vitamin C
28mg
34%

Phosphorus
304mg
30%

Vitamin B5
2mg
20%

Potassium
656mg
19%

Vitamin B1
0.24mg
16%

Vitamin B2
0.26mg
15%

Folate
56µg
14%

Magnesium
55mg
14%

Vitamin K
14µg
13%

Iron
2mg
12%

Copper
0.2mg
10%

Manganese
0.2mg
10%

Fiber
2g
10%

Zinc
1mg
8%

Calcium
59mg
6%

Vitamin E
0.64mg
4%

Vitamin B12
0.24µg
4%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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