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Orange Chicken

12 cup orange juice
1 teaspoon orange zest
2 teaspoons low sodium soy sauce
14 teaspoon sesame seed oil
12 teaspoon salt
1 lb chicken breast tenders, cut into 1-inch chunks
12 cup cornstarch
34 cup orange juice
1 teaspoon orange zest
12 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


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.

Source: www.food.com