Orange Chicken Parm (Mythical Kitchen)

Calories 374/Protein 42g/Carbs 23g/Fat 12g (per serving)

This recipe is inspired by the Mythical Kitchen. It’s an amazing concept to start and updated here to reduce calorie count and increase protein.

Ingredient List

Marinate

• 1 lb boneless skinless chicken breasts

• 1/4 cup low-sodium soy sauce

• 2 Tbsp Rice wine vinegar

• 1 Tbsp Honey

• 1 Egg white

• 1/2 tsp ground black pepper

Sauce

• 1 Tbsp vegetable oil

• 2 cloves minced garlic

• 1 Tbsp grated ginger

• 8 ounces tomato sauce

• 2 Tbsp rice wine vinegar

• 1 Tbsp honey

• 1 tsp sriracha

• 1/2 tsp salt

• 1/2 tsp dried basil

• 1/2 tsp ground fennel seed

• 1 tsp cornstarch

• 2 Tbsp water

Finished Product

• 1 bowl marinated chicken

• 1/2 cup almond flour

• Air fryer at 375 degrees

• 10 cherry tomatoes cut in half

• Fresh basil

• 1/2 cup low-fat mozzarella cheese cut into small cubes

Instructions

Marinate

1. Cut chicken breasts into chunks.

2. Whisk together egg white, soy sauce, vinegar, honey, and black pepper.

3. Add in chicken pieces and let marinate in the fridge for at least 30 minutes.

4. Preheat oven to 375 degrees

Sauce

1. Heat oil in a saucepan and add ginger and garlic. Stir fry for a few minutes until fragrant. Add the rest of the ingredients except cornstarch and water, and let it simmer on low heat for 5 minutes.

2. In a small bowl, mix cornstarch and water until well combined. Add the mixture to the sauce and stir well. Let it simmer for another 2-3 minutes until thickened.

Finished Product

1. Coat chicken chunks with almond flour.

2. Place the chicken in the oven and cook for 10-12 minutes until golden brown and cooked through.

3. Add cooked chicken to the tomato-ginger sauce and stir to coat.

4. Transfer the saucy chicken to an oven-safe dish. Add halved cherry tomatoes and sprinkle mozzarella cheese on top.

5. Broil for 3-4 minutes, until cheese is melted and bubbly. Top with fresh basil before serving.