To make the chicken- In a shallow glass dish,
whisk together the tamari, orange juice, and
honey. Add the chicken tenders turning to coat,
and marinate, covered, in the refrigerator for 30
mins to overnights. Drain the chicken well.
Heat the oil in a large skillet over medium high
heat. Place the chicken in the pan and cook for 1
to 3 mins per side or until nearly no pink
remains. Remove the chicken and set aside.
To make the orange sauce - Add the orange
juice, tamari, syrup, vinegar, ginger, and dry
mustard to the pan and whisk to combine well.
Simmer for about 10 minues or until the mixture
thickens into a glaze. Return the chicken to
the pan, add the zest and cook for a couple of
minutes or until hot and cooked through but
still juicy.
To make the Broccoli- While the sauce is cooking,
steam the broccoli, until crisp. Fold the broccoli
into the chicken mixture.
Serving
Suggestions
4 servings. 588 calories, 28.9 g fat, 27.5 g protein, 57.7 g carbs, 2.5 g fiber, 62.2 cholestrol, 1180 mg sodium.
Originally Submitted
12/13/2016
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