At my bridal shower last year, my bridesmaids gave me a homemade recipe book. What made it so special wasn’t that it was a random collection, but that each recipe came from the kitchens of my family and friends. It’s a charming little book full of meaningful dishes — easily the most treasured gift I received at the shower.

Now that I write this blog, I’ve made it a goal to try recipes from that book, aiming to cook at least one recipe from every contributor. Today I’m sharing P.F. Chang’s–style Orange Peel Chicken, a contribution from my friend Lisa. I’ve always loved the restaurant version, but living in a small college town means there aren’t any nearby. I’ve made this recipe several times and wanted to create a lighter version this time.

The original approach calls for pan-frying the breaded chicken in oil, so to reduce grease I switched to a mixture of panko breadcrumbs and whole wheat flour and baked the chicken instead of frying. The result is delicious — crisp, flavorful, and in my opinion better than takeout. Serve it with steamed rice, quinoa, or extra vegetables.

Lightened Up Orange Peel Chicken

Serves 2–3

Ingredients:

Chicken:

– 4 chicken breasts, trimmed and cut into bite-size pieces

– 1 cup panko breadcrumbs

– 1 cup whole wheat flour

– 1 egg

– 1 cup milk

– Peel from 1/4 of a large orange, julienned into thin strips

– 1 cup sugar snap peas

Sauce:

– 1 tbsp vegetable oil

– 2 tbsp minced garlic

– 4 green onions, sliced

– 1 cup tomato sauce

– 1/2 cup water

– 1/4 cup granulated sugar

– 1 1/2–2 tbsp oriental chili-garlic sauce (adjust to taste)

– 1 tbsp soy sauce

Directions:

1. Preheat the oven to 450°F (230°C). In a shallow dish combine the panko and whole wheat flour. Whisk the milk and egg together in a separate bowl. Lightly spray a wire rack with nonstick cooking spray and set it on a baking sheet.

Dip each chicken piece into the milk-and-egg mixture, then coat with the panko–flour mixture. Arrange the breaded pieces on the prepared wire rack. Once all pieces are coated, lightly spray the tops with cooking spray. Bake for about 10 minutes, then gently turn the pieces, spray again, and bake for an additional 5 minutes, or until golden and cooked through. Remove and set aside.

2. While the chicken bakes, prepare the sauce. Heat the vegetable oil in a medium saucepan over medium heat. Add the minced garlic and sliced green onions and cook about 1 minute until fragrant. Stir in the tomato sauce, water, sugar, chili-garlic sauce, and soy sauce. Bring the mixture to a boil, then reduce heat and simmer 5–6 minutes, until the sauce thickens slightly.

3. Heat a large skillet or wok over medium-high heat. Add the cooked chicken and the julienned orange peel and toss for about 30 seconds to warm them together. Add the sugar snap peas and pour the sauce into the pan. Gently toss so the chicken becomes coated without knocking off the breading. Cook another 1–2 minutes until everything is heated through and the peas are crisp-tender. Serve immediately with rice, quinoa, or additional vegetables.

This lighter version keeps the crunchy texture and bright orange flavor while cutting down on excess oil. It’s an easy weeknight meal with big flavor — enjoy!