Yield: 2-4 servings (depending on whether it's an entree or appetizer)
1 pound boneless skinless chicken breasts, sliced into approx 2 inch thick strips
2-3 tbsp butter
1 18 ounce jar of orange marmalade
1 tbsp soy sauce
1 garlic clove, minced
1 tsp fresh ginger, minced (or substitute 1/2 tsp powdered ginger)
1/3 cup flour
1 cup panko crumbs
3 egg whites, beaten
Zest of one orange
Olive oil, for frying
Prepare chicken and pat dry, then set aside to bring to room temperature. Heat butter in skillet until just soft, then add minced garlic and ginger. Cook for about 2 minutes, until beginning to brown, then add soy sauce. Cook for an additional minute, then pour in orange marmalade and stir until well mixed. Bring to a boil, then reduce heat to medium. Sprinkle in flour slowly, using a fork or whisk to mix it in, reducing any clumps. Allow to continue cooking until caramelized, about 5-10 minutes.
While the orange mixture is cooking, heat a skillet and drizzle with olive oil. Dip chicken tenders in egg whites, then in panko crumbs, and place in skillet. Cook until tender, about 10-15 minutes, flipping once to ensure brownness on each side.
Reduce heat on orange mixture to low and keep warm until chicken is done cooking. Once the chicken is done, use a fork or tongs to dip each crisp piece of chicken in orange mixture, then place on serving plate(s). Sprinkle with orange zest and serve immediately. Yum!
Note: My claim about this being healthier than regular orange chicken has no evidence to back it up... I'm just guessing since it isn't deep fried. Then again, I did add that butter, so who knows! Either way, it didn't come out greasy, so that's a plus! Enjoy!