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Orange Chicken

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This dish looks complicated, but it's really very easy. It's so gorgeous when it's finished, garnished with the green onions and white sesame seeds...your family will think you ordered in! Make a fragrant pot of jasmine rice for... See more » This dish looks complicated, but it's really very easy. It's so gorgeous when it's finished, garnished with the green onions and white sesame seeds...your family will think you ordered in! Make a fragrant pot of jasmine rice for the family and a mixed-green salad with a simple vinaigrette and toasted slivered almonds. Elegant and protein-packed! - Linda 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 Natures Hollow sugar-free honey 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 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, sugar-free 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. Makes eight WLS servings. Per Serving: Calories 206; Protein 17 g ; Fat 9 g; Carbs 12 g; Sugar 3 g; Sodium 418 mg See less »

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Orange Chicken

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