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“In case you thought this was a thing of the past…think again! No sugar added, high in protein, fill-you-up goodness that will stand up to the restaurant stuff any day of the week. A pot of Jasmine rice for your family and a crisp green salad with toasted almonds is all you need. Don’t be discouraged because it looks like a lot of work…it’s really not. (And the results would be worth it, anyway). I found this recipe on Eating Well Living Thin. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
16mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  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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