Panko Crusted Orange-Ginger Chicken Tenders

 

This didn't take very long to make and I imagine it's a bit healthier than normal orange chicken.  A tiny bit anyway... or at least that's what I told myself.

Yield:  2-4 servings (depending on whether it's an entree or appetizer)

Ingredients:
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

 

Directions:
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!