Appetizer | Chicken | Low Cal | Recipes

Baked Coconut Chicken with Spicy Orange Sauce

 Happy New Year! I hope your holidays were filled with special times with family and friends.

By New Year’s day I am ready for healthy food. The sweets and rich food, even when you try to watch it, can get the best of you. I find my body starts craving healthy and fresh.

Today, I made Baked Coconut Chicken with a Sweet and Spicy Orange Sauce. It is super easy to make and I think it a dish the kids will like too. Sorry about the not so great photo! These can be a meal or an appetizer at a party. For an appetizer I would cut into smaller pieces. They have 6 points on Weight Watchers Points Plus 2012.

You start by mixing the corn flakes, coconut and panko together in a bowl.

Place the egg white it one bowl and the flakes on a plate next to it. Dip each chicken strip in the egg whites and then in the crumbs. Make sure they are well coated.

I spray my baking sheet with canola and then spritz the top of the chicken strips too. This makes it a little extra crispy and helps brown.

In a small bowl mix the orange marmalade, chili sauce and soy sauce.

To kick off 2012 I am giving away a set of Food For Talk  by Julianne Smith. This set of conversation starters will give your family ongoing conversation at the dinner table this year.

To win leave a comment below sharing one of your goals for 2012. For additional entries like Adventures In The Kitchen on Facebook or follow me on Twitter. Leave comments back here.

I will pick a winner Wednesday night. Come back here and see if you are a winner or subscribe to get regular emails. For more low fat recipes check out my other site, Skinny Chick Recipes.



Yield: 4 servings

Baked Coconut Chicken with Spicy Orange Sauce

Baked Coconut Chicken with Spicy Orange Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 lb boneless, skinless chicken strips
  • 1/3 cup corn flakes, crushed
  • 1/3 cup shredded, sweetened coconut
  • 1/3 cup panko flakes
  • 1/2 teaspoon salt
  • 1 egg white
  • 1/2 cup sugar free orange marmalade
  • 2 teaspoons sweet chili sauce
  • 1 teaspoons low sodium soy sauce


  1. Preheat oven to 350 degrees. Spray a baking sheet with canola oil.
  2. Mix corn flakes, coconut, panko and salt in a bowl. Place on a plate.
  3. Place egg white in a bowl.
  4. Dip chicken strips in egg and then in crumb mixture. Place on baking sheet and spritz with canola oil.
  5. Bake 14 -16 minutes or until chicken is cooked through.
  6. Mix dipping sauce ingredients in a small bowl. Serve with chicken for dipping.

Nutrition Information:



Serving Size:

3 strips

Amount Per Serving: Calories: 247Total Fat: 6.5gUnsaturated Fat: 0g