Orange Chicken

Serving size: 6 servings


  • 1.5 lbs. skinless chicken tenders, cubed
  • 1/4 tsp. black pepper
  • 1 Tbsp. olive oil
  • 2 Tbsp. corn starch
  • 3/4 cup orange juice, freshly squeezed
  • Zest of 1 orange
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. brown sugar
  • 2 tsp. sesame oil
  • 1 tsp. chili paste
  • 1 tsp. garlic, minced
  • 1/2 tsp. ginger, pureed
  • 1/4 cup scallions, chopped
  • 1 Tbsp. sesame seeds, optional


  1. Whisk orange sauce ingredients together in a bowl and set aside.
  2. Cube the skinless chicken tenders and toss with black pepper and 1 tablespoon corn starch.
  3. In a large skillet, heat 1 tablespoon oil over medium high heat and add diced chicken. Sauté for 7 minutes.
  4. Add orange sauce and the remaining 1 tablespoon corn starch and mix.
  5. Sauté for an additional 7-10 minutes or until sauce has thickened and chicken is fully cooked.
  6. Serve over rice and garnish with scallions and sesame seeds as desired.

Nutrition per serving: 390 calories, 30 g carbohydrates, 55 mg cholesterol, 20 g fat, 22 g protein, 1060 mg sodium, 7 g sugar.

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