Skip the wait time and save a little jingle with our Sticky Orange Chicken and Noodles, an easy recipe that is sweet, savory, and irresistible.
Sticky Orange Chicken and Noodles
Makes 6 servings
Ingredients
- 1½ cups orange marmalade
- ¼ cup plus 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil, divided
- 3 cloves garlic, minced
- 1¾ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 12 chicken tenders, trimmed
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 2 cups panko (Japanese bread crumbs)
- 3 tablespoons vegetable oil
- 2 (9.5-ounce) packages udon noodles, cooked according to package directions
- Steamed broccoli and lime wedges, to serve
Instructions
- Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, stir together marmalade, soy sauce, 1 tablespoon sesame oil, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Lay chicken tenders on a flat surface, and sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper.
- In a shallow bowl, place flour. In another shallow bowl, place eggs. In a third shallow bowl, place bread crumbs. Working with one at a time, dredge chicken tenders in flour, shaking off excess; dip in egg, letting excess drip off, and dredge in bread crumbs to coat. Drizzle each chicken tender evenly on each side with vegetable oil. Place on prepared pan.
- Bake for 10 minutes. Turn, and bake until golden brown and an instant-read thermometer inserted in thickest portion registers 160°, 10 to 15 minutes.
- In a large bowl, place half of marmalade mixture. Working in batches, toss chicken tenders in sauce until coated.
- In another large bowl, toss together noodles and remaining 1 tablespoon sesame oil; Divide among 6 serving bowls. Top each with 2 chicken tenders, broccoli, and lime wedges. Serve with marmalade mixture.
