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
  1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, stir together marmalade, soy sauce, 1 tablespoon sesame oil, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper.
  3. Lay chicken tenders on a flat surface, and sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper.
  4. 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.
  5. 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.
  6. In a large bowl, place half of marmalade mixture. Working in batches, toss chicken tenders in sauce until coated.
  7. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sticky-orange-chicken-and-noodles/