Orange Chicken Fingers
Orange Chicken Fingers might be just the main course you are searching for. One serving contains 331 calories, 28g of protein, and 6g of fat. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of sesame seeds, low-sugar orange marmalade, egg whites, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet.
Instructions
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.