Orange Chicken

Kathleen Riemer

By
@darkinsanity

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Rating:

Ingredients

marinade:
1/2 cup orange juice
1 teaspoon orange zest
1/2 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon sesame seed oil
1 pound chicken breast tenders, cut into 1-inch chunks
1/2 cup cornstarch
sauce:
3/4 cup orange juice
1 teaspoon orange zest
1/2 cup low-sodium chicken broth
5 teaspoons splenda granular
4 teaspoons sugar-free or regular honey or agave
1 tablespoon low-sodium soy sauce
2 teaspoons vegetable oil
2 cloves garlic, minced
2 teaspoons apple cider vinegar
pinch red pepper flakes
2 teaspoons cornstarch
kosher salt
sliced green onions
sesame seeds

Directions Step-By-Step

1
Marinade: In a medium bowl combine orange juice, orange zest, soy sauce, sesame oil, and salt. Add chicken tenders and stir to coat. Allow to marinate for 25-30 minutes.

Sauce: In a small saucepan combine orange juice, orange zest, chicken broth, Splenda, honey or agave, soy sauce, oil, garlic, and apple cider vinegar. Bring to a boil; lower heat to a simmer and cook until liquid is reduced by 1/4. Season with salt to taste. Stir the 2 teaspoons cornstarch with a small amount of cold water and add to the sauce. Bring back to a boil and cook for 1-2 minutes, or until thickened. Set aside, but keep warm.

In a large bowl or ziplock bag add the 1/2 cup of cornstarch. Drain the chicken and toss with the cornstarch, shaking off excess. In a large skillet heat 2 tablespoons vegetable oil over medium-high. Add chicken and cook until golden and meat is cooked through. Gently toss cooked chicken with the sauce and serve. Makes 4 servings. (About 1/2 cup each.)

Per Serving: Calories 222; Protien 27 g; Fat 4 g; Carbs 18 g; Fiber 0 g; Sugar 6 g; Sodium 171 mg

About this Recipe

Course/Dish: Chicken