45g of Protein

Crispy Orange Chicken

with White Rice & Snow Peas

30 MIN

4 Servings

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From the Test Kitchen

Inspired by the Chinese-American classic, this dish features golden brown bites of crispy chicken paired with fluffy white rice and fresh snow peas for even more crunch. A sticky-sweet sauce starring orange marmalade perfectly balances the kick of heat from chili crisp stirred right into the breadcrumb coating.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Long Grain White Rice
½ lb Snow Peas
2 Pasture-Raised Eggs
4 Tbsps Orange Marmalade
2 Tbsps Vegetarian Ponzu Sauce
8 tsps Chili Crisp Seasoning
4 Tbsps Hoisin Sauce
½ cup Panko Breadcrumbs
1⅓ cups All-Purpose Flour

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the snow peas & make the sauce

Meanwhile, wash and dry the snow peas; if desired, remove the tough strings. In a bowl, combine the hoisin sauce, orange marmalade, and ponzu sauce.

3 Cook the snow peas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Coat the chicken

Crack the eggs into a bowl; beat until smooth. Season with salt and pepper. On a large plate, combine the breadcrumbs and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Place the flour on a separate plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Working in batches, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the beaten eggs (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere).

5 Cook the chicken & serve your dish

In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated chicken in an even layer (discarding any excess breadcrumbs). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Flip and cook, without stirring, 3 to 4 minutes, or until crispy and cooked through. Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked rice topped with the cooked snow peas and cooked chicken. Drizzle with the sauce. Enjoy!