Wednesday, April 29, 2015

Orange Chicken

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min


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


  • 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.
  • 2 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.
  • 3 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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