Substances Substances for five servings: 1 1/4lb uncooked hen breast, chunks Crust 1/3 cup wheat flour 4 egg whites 1 1/2 cup (wheat) panko or wheat breadcrumbs Orange sauce 1 tablespoon coconut sugar 1 tablespoon soy sauce juice from 3 oranges (~3/4 cup) 1 tablespoon rice vinegar 1 tablespoon garlic, minced or paste OPTIONAL FOR ADDED FLAVOR – 1 tablespoon of peanut oil or sesame oil 1 tablespoon ginger, paste 1 tablespoon (or extra) Sriracha 2 teaspoons arrowroot starch + 1 tablespoon water Be aware: DO NOT MIX collectively till you add it to the skillet Garnish 1 tablespoon sesame seeds inexperienced onion Meal Prep
Steps Set oven to 420F. Chop hen breasts into nugget-size chunks (or tenders if desired). Beat the egg whites till considerably frothy. Then toss the hen in the entire wheat flour, then egg whites after which the panko crumbs. Place the coated nuggets on a baking sheet or baking rack. Bake within the oven for about quarter-hour till the skin is golden and crispy, and inside is white. Whereas it’s baking, combine collectively the components for the sauce EXCEPT for the arrowroot starch. Set a nonstick skillet on medium warmth, then pour within the orange sauce. Carry it to a light-weight simmer, then combine arrowroot starch with water after which pour it into the skillet. Stir instantly and rapidly, then decrease the warmth and permit the sauce to thicken. Takes about 5 minutes.