Ingredients
- 1 Large Orange Juice and zest
- 1/3 Cup Orange Marmelade
- 4 Cloves Garlic Grated
- 1/4 Cup Low Sodium Soy Sauce
- 2 Tsp. Sriracha Sauce More or less to taste
- 1/3 Cup Unsalted Chicken Stock Plus more for glaze as needed
- 1/2 Pound Chicken Tenders
- 3/4 Cup Panko Bread Crumbs
- 1-1/2 Tblsp. Sesame Seeds More or less to tste
- Cooking Oil Spray
Servings:
Instructions
- Combine the first six ingredients in a jar with a tight fitting lid. Shake well to mix things up completely.
- Put the chicken tenders into a zip-top bag. Add half of the marinade mixture and seal the bag. Put the chicken and the jar with the remaining marinade in the refrigerator. Allow the chicken to marinate for up to 24 hours.
- When you are ready to prepare the chicken, remove the tenders from the marinade and allow to drain briefly on a wire rack. Preheat the oven to 375 degrees.
- In a small dry fry pan over medium heat toast the panko and sesame seeds tossing often until the crumbs are light golden and the sesame seeds begin to become fragrant. Transfer the mixture to a shallow bowl and allow to cool slightly.
- Roll the tenders in the crumb mixture pressing the crumbs in to create a nice thick coat.
- Wash and dry the rack you drained the chicken on and put it on a foil lined rimmed baking sheet. Spray it all lightly with the cooking spray.
- Place the coated tenders on the rack leaving plenty of space in between. Bake for 15- 20 minutes. The chicken should be golden brown and feel firm. While the chicken bakes, cook the remaining marinade.
- In a small fry pan, heat the remaining marinade over medium high heat until it comes to a boil. Reduce the heat to medium and allow to simmer,thicken and reduce for about 15 – 20 minutes. If the glaze seems too thick add a little more stock. Continue to cook as necessary until the glaze is the consistency you like.
- Remove the tenders from the oven when they are ready . Transfer to serving or individual plates and drizzle with the glaze. Serve with sides of your choice.
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