in Poultry

Orange Chicken with Roasted Snap Peas and Scallions

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Prep time: 15 minutes |Cook time: 30 minutes | Serves 4

Ingredients :

FOR THE CHICKEN
⅓ cup all-purpose flour
2 large eggs
⅓ cup cornstarch, plus 2 tablespoons
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Nonstick cooking spray
2 tablespoons grated orange zest
1 cup freshly squeezed orange juice
¼ cup granulated sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
¼ teaspoon minced fresh ginger
¼ teaspoon grated garlic
FOR THE SNAP PEAS
8 ounces snap peas
1 tablespoon vegetable oil
½ teaspoon minced garlic
½ teaspoon grated fresh ginger
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 scallions, thinly sliced

Directions:

To prep the chicken:

  1. Set up a breading station with three small shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs. Place ⅓ cup of cornstarch in the third bowl.
  2. Bread the chicken pieces in this order: First, dip them into the flour to coat. Then, dip into the beaten egg. Finally, add them to the cornstarch, coating all sides. Mist the breaded chicken with cooking spray.
  3. In a small bowl, whisk together the orange zest, orange juice, sugar, vinegar, soy sauce, ginger, garlic, and remaining 2 tablespoons of cornstarch. Set orange sauce aside.
    To prep the snap peas: In a large bowl, combine the snap peas, oil, garlic, ginger, salt, and black pepper. Toss to coat. To cook the chicken and snap peas: Install a crisper plate in the Zone 1 basket. Add the chicken to the basket and insert the basket in the unit. Place the snap peas in the Zone 2 basket and insert the basket in the unit.
  4. Select Zone 1, select AIR FRY, set the temperature to 400°F, and set the time to 30 minutes.
  5. Select Zone 2, select ROAST, set the temperature to 375°F, and set the time to 12 minutes. Select SMART FINISH.
  6. Press START/PAUSE to begin cooking.
  7. When the Zone 1 timer reads 15 minutes, press START/PAUSE. Remove the basket and shake to redistribute the chicken. Reinsert the basket and press START/PAUSE to resume cooking.
  8. When the Zone 1 timer reads 5 minutes, press START/PAUSE. Remove the basket and pour the reserved orange sauce over the chicken. Reinsert the basket and press START/PAUSE to resume cooking.
  9. When cooking is complete, the chicken and vegetables will be cooked through. Stir the scallions into the snap peas. Serve hot.
    Per serving
    Calories: 473| Total fat: 13g| Saturated fat: 2g| Carbohydrates: 43g| Fiber: 2g| Protein: 44g| Sodium: 803mg
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