Baked Spicy Orange Chicken

Chicken filets were on sale today, so we bought 1kg and tried out a new recipe. It's a great way to achieve the flavour of a take-out dish, without all the added sugars and deep fried batter. This was a nice change from our usual savory chicken dishes. Reduce the sauce to thicken it to your liking.

I cooked brown rice and baby carrots to pair with the sauce. The carrots then had an orange glazed flavour to them.

Serves 8


1.0 kg chicken filets
Zest of 2 oranges (about 2 tbsp)
Juice of 3 oranges
1/4 cup honey
1/4 cup low sodium soy sauce
2/3 cup no salt added chicken broth
2 garlic cloves, minced
2 tsp fresh ginger, minced
2 tsp sriracha
1/3 cup cilantro, chopped


Combine orange zest, juice, honey, soy sauce, chicken broth, garlic, ginger and sriracha in a small saucepan. Bring to a boil, then reduce heat to a simmer. Continue to simmer until sauce reduces and thickens. Set aside to cool.

Preheat oven to 375°F. Use a 2L casserole dish to layer chicken filets. On top of each layer, pour sauce and sprinkle cilantro.

Place lid on dish, then bake for 40 minutes.

Remove from oven, then serve over brown rice and baby carrots. 

Nutrition (chicken and sauce)

Calories 173
Fat 1.7g
Saturated fat 1.1g
Carbohydrates 12.4g
Sugars 10.7g
Protein 26.5g
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