Side Pannel
ORANGE CHICKEN- Enjoy it now!
ORANGE CHICKEN- Enjoy it now!
- Recipe Submitted by recipe queen on 03/28/2014
Category: Healthy Recipes, Picnic, Dinner Party, Main Dish, Fruit, Chicken
Ingredients List
- Marinade:
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon sesame seed oil
- 1/2 teaspoon salt
- 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
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, 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.
Sauce: In a small saucepan combine orange juice, orange zest, chicken broth, Splenda, honey, 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.
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