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Baked Orange Chicken Breast
Baked orange chicken – it’s the dish that turns ordinary weeknight dinners into a feast that’ll have your family singing your praises (or at least not complaining about what’s for dinner). As a mom who’s constantly juggling work, family, and the eternal question of “what to cook,” I’ve found this recipe to be a total game-changer.
Before we dive into the recipe, let’s chat about marmalade. Because what’s orange chicken without that sticky-sweet orange goodness? Making your own might sound like something only Martha Stewart would attempt, but it’s actually pretty simple. Here’s the quick and dirty version: Take some oranges, slice ’em up, boil ’em with sugar and water, and voila! You’ve got marmalade. It’s surprisingly easy, and it’ll make you feel like a domestic goddess (even if you’re still wearing yesterday’s yoga pants). Here is our recipe for Orange Marmalade. Also… you can just buy it!
Now, onto the main event – preparing the chicken. You’ve got options here, folks. You can go the baked route (perfect for those nights when you want to pretend you’re being healthy), or you can embrace your inner fry cook and go for the crispy, deep-fried version. Personally, I’m all about that baked life. It’s easier, healthier, and a whole lot less mess.
Now that we’ve spilled the citrusy secrets, let’s dive into the recipe! But don’t run off to the kitchen just yet – stick around to discover some mouthwatering sides and clever twists that’ll make this dish your new weeknight hero!
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Baked Orange Chicken Breast
Baked orange chicken breast is a simple yet elegant meal you can put together in under an hour. Serve with your favorite vegetables on the side. Don’t wait for company to come over; make this dinner for yourself!
- Prep Time: 10 minutes
- Additional Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 2
- Category: Entrées
Ingredients
- 2 boneless skinless chicken breast halves
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 2 tablespoons orange marmalade
Instructions
- Combine orange juice and soy sauce in a small bowl.
- Cut chicken breasts into 1-inch thick slices.
- Put chicken in a shallow glass dish. Pour 1/4 cup marinade over the pieces. Turn to coat. Refrigerate for at least one hour.
- Refrigerate remaining marinade; you’ll use this later.
- Preheat oven to 350 degrees F.
- Remove chicken from the marinating dish and put into a baking dish lined with parchment paper or sprayed with non-stick spray. Discard the marinade that the chicken was in.
- Pour the remaining fresh marinade over the chicken and toss to coat.
- Spoon orange marmalade over the chicken.
- Bake chicken, uncovered, for 25 to 30 minutes, until the chicken juices run clear.
Sides to Pair with Your Baked Orange Chicken
A meal isn’t complete without some killer sides. First up, we’ve got rice. It’s the perfect canvas for soaking up all that delicious orange sauce. Just remember the 2:1 water to rice ratio, bring it to a boil, then simmer for about 18 minutes. Easy peasy, lemon squeezy (or should I say, orange easy?). If you have a rice cooker, you could set it up to go in the morning, and it’s one less thing to make when you get home to make dinner.
Next, how about some steamed broccoli? It’s green, it’s healthy, and it’ll make you feel like you’re winning at this whole balanced meal thing. Just chop up some broccoli, throw it in a microwave-safe bowl with a splash of water, cover it, and microwave for about 3-4 minutes. It’s so simple, even your partner who thinks boiling water is a culinary achievement could handle it. You can also make Roasted Broccoli and toss it with garlic and seasonings.
And for those nights when you’re feeling fancy (or trying to impress the in-laws), whip up some quick stir-fried green beans. Heat up some oil in a pan, toss in your green beans, add a splash of soy sauce and a sprinkle of garlic powder, and stir-fry for about 5 minutes. It’s quick, it’s tasty, and it’ll have everyone thinking you’ve been taking secret cooking classes.
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The Science Behind Orange Chicken’s Flavor Profile
Let’s get a bit geeky about why orange chicken tastes so good. It’s all about the perfect balance of flavors: sweet, sour, salty, and umami. The orange juice and marmalade provide both sweetness and acidity, while the soy sauce brings saltiness and umami. This combination stimulates multiple taste receptors on your tongue, creating a flavor explosion in your mouth.
The Maillard reaction also plays a crucial role in developing the chicken’s flavor. This chemical reaction between amino acids and sugars occurs when you cook the chicken at high temperatures, creating those delicious browned bits and complex flavors. It’s the same reaction that makes toast taste so good!
Marinating Magic: The Science of Flavor Infusion
Let’s talk about why marinating your chicken is so important. When you soak the chicken in the orange juice and soy sauce mixture, several things happen:
- Flavor infusion: The liquid carries flavors into the meat through a process called diffusion.
- Tenderizing: The acid in the orange juice helps break down some of the proteins in the chicken, making it more tender.
- Moisture retention: The marinade helps the chicken retain moisture during cooking, resulting in juicier meat.
For optimal results, aim to marinate your chicken for at least an hour, but not too much longer than that. I have found the chicken to get very rubbery if you do.
Beyond Basic Baked Orange Chicken
While our recipe is delicious as is, don’t be afraid to experiment! Here are some variations to try:
- Spicy Orange Chicken: Add some red pepper flakes or sriracha to the sauce for a kick.
- Orange-Ginger Chicken: Grate some fresh ginger into your marinade for added zing – This is my favorite adjustment!
- Honey Orange Chicken: Substitute some of the marmalade with honey for a different sweetness profile, that is a little less citrusy – This is my husband’s favorite adjustment!
- Orange Chicken Stir-Fry: Cut the chicken into smaller pieces and stir-fry with vegetables for a one-pan meal.
Remember, recipes are guidelines, not rules. Feel free to adjust and experiment based on your family’s preferences!
The History of This Dish
Now for the foodies amongst us, let’s talk about the origination story! Believe it or not, this zesty delight has a fascinating origin story that might surprise you. It’s not an ancient Chinese recipe, nor is it a random American creation. The true creator of this beloved dish is none other than Andy Kao, a Taiwanese-born, French-trained chef who worked for Panda Express.
Back in 1987, Kao was on a business trip to Hawaii to open the first Panda Express restaurant there. Inspired by the locals’ love for citrus and meat, as well as a sour tangerine chicken dish from China’s Hunan province, Kao had a culinary epiphany. He created a dish that would soon become an icon of Chinese-American cuisine.
Kao’s original recipe coated fried chicken in a sweet, tangy, and spicy sauce – a flavor combination that pays homage to traditional tastes from Yang Zhou, China. Initially, he made the dish with bone-in, skin-on chicken breasts. However, in a nod to American preferences, he later switched to boneless, skinless pieces cut into bite-sized morsels. This change made the dish easier to eat and more appealing to American palates.
It’s fascinating to think that a dish we now consider a staple is actually less than 40 years old! Orange chicken is a delicious testament to the fusion of culinary traditions and the innovation of chefs like Andy Kao. And now, with our homemade version, you’re continuing that tasty tradition right in your own kitchen!
Happy cooking, and may your orange chicken be perfectly zesty and your kitchen cleanup be miraculously quick!
If you’re in a warm climate and would like to learn more about growing oranges, check out our Oranges Growing Guide. And if you try this baked orange chicken recipe, I’d love to know what you think!
