Orange Chicken
Description
This Chinese style chicken tastes as good as the neighborhood restaurant's. Enjoy it with rice, fried rice or Jasmine rice.
Ingredients
Marinade:
1/2 c. orange juice
1 t. orange zest
2 t. low-sodium soy sauce
1/4 t. sesame seed oil
1/2 t. salt
1 lb. chicken breast tenders, cut into 1-inch chunks
1/2 c. cornstarch
Sauce:
3/4 c. orange juice
1 t. orange zest
1/2 c. low-sodium chicken stock/broth
5 t. Splenda granular
4 t. sugar-free or regular honey or Agave
1 T. low-sodium soy sauce
2 t. vegetable oil
2 cloves garlic, minced
2 t. apple cider vinegar
pinch red pepper flakes
2 t. cornstarch
kosher salt
green onions, sliced
sesame seeds
Directions
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Marinade:
In a medium bowl, combine juice, zest, soy sauce, sesame oil, and salt. Add chicken tenders; stir to coat. Marinate 25-30 minutes.
Sauce:
In a small saucepan, combine juice, zest, stock/broth, Splenda, honey, soy sauce, oil, garlic, and 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 cornstarch with a small amount of cold water removing lumps 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; toss with the cornstarch, shaking off excess. In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken and cook until golden and meat is cooked through. Gently toss cooked chicken with the sauce and serve.