Peppered Oat Crusted Chicken with Orange Sauce Recipe
Recipe type: Entree
Cook time: 
Total time: 
A fun and deconstructed take on traditional Orange Chicken, this Peppered Oat Crusted Chicken with Sweet Orange Sauce is simple, delicious, and can be made completely gluten-free.
  • 1 large egg
  • 1 Tablespoon water
  • ½ cup Quick & Easy Steel Cut Oats
  • Salt and pepper to taste
  • 1 pound chicken, cut into strips (I purchased a 14oz. pack of pre-prepared chicken strips)
  • ½ cup orange marmalade
  • 1 Tablespoon soy sauce
  • 1 Tablespoon brown sugar, packed
  • 1 Tablespoon rice vinegar
  • 1 clove garlic, finely minced
  • Ginger, fresh pressed or prepared in a squeeze tube, to your personal taste (more added=spicier)
  • Pinch red pepper flakes (more or less to your liking)
  • Rice and vegetables, cooked (optional for serving)
  1. Preheat oven to 425͒F.
  2. Whisk the egg and water together in a shallow bowl. In a separate bowl, mix together the oats with salt and pepper.
  3. Dip a chicken strip into the egg wash and coat the top, bottom, and sides.
  4. Dip the egg-coated chicken into the oat mixture and evenly coat all sides.
  5. Set the coated strip onto a cookie sheet lined with tin foil then sprayed with non-stick spray.
  6. Bake for 15-20 minutes, flipping once after 10 minutes.
  7. As the chicken cooks, whisk together the marmalade, soy sauce, brown sugar, vinegar, garlic, ginger, salt and pepper to taste, and red pepper flakes in a small saucepan.
  8. Bring the mixture to a low boil and cook about 5 minutes, until slightly thickened. Remove from heat and it will thicken a little more as it cools.
  9. Serve warm with the sauce on the side or poured on top.
Recipe by Arts and Crackers at