Orange Chicken

★★★★★ 1 Review

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
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How To Make

  • 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

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