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Asian Orange Chicken Recipe
Asian Orange Chicken Recipe photo by Taste of Home

Asian Orange Chicken Recipe

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“My husband requests this at least every other week,” writes Kali Kennebrew of Fishers, Indiana. “I can even make the sauce ahead of time and leave it in the fridge for him to use anytime.”
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 1/2 pound chicken tenderloins
  • 1/8 teaspoon pepper
  • 1/4 cup chopped sweet onion
  • 2 tablespoons orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon hoisin sauce
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 teaspoon grated orange peel
  • 1 garlic clove, minced
  • Hot cooked rice, optional

Nutritional Facts

3-1/2 ounces cooked chicken with 2-1/2 tablespoons sauce (calculated without rice) equals 211 calories, 8 g fat (1 g saturated fat), 67 mg cholesterol, 783 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Directions

  1. Sprinkle chicken with pepper. Place in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the onion, orange juice, soy sauce, oil, hoisin sauce, gingerroot, orange peel and garlic; pour over chicken.
  2. Bake, uncovered, at 350° for 20-25 minutes or until chicken is no longer pink. Serve with rice if desired. Yield: 2 servings.
Originally published as Asian Orange Chicken in Cooking for 2 Summer 2008, p52

Nutritional Facts

3-1/2 ounces cooked chicken with 2-1/2 tablespoons sauce (calculated without rice) equals 211 calories, 8 g fat (1 g saturated fat), 67 mg cholesterol, 783 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Asian Orange Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 14, 2014

We just didn't care for the flavor of this dish.

MY REVIEW
Reviewed Jan. 28, 2012

I double the recipe, used orange-mango juice. Didn't have fresh ginger so used ground ginger. Was a hit with my diabetic Mom, asian food loving husband & myself. Always looking for new ways to fix chicken so will make this again!

MY REVIEW
Reviewed Jan. 27, 2012

I am going to make this for a potluck lunch because it sounds so good and so easy. Is it good warmed over if you wish to reheat it?

MY REVIEW
Reviewed Sep. 22, 2009

This is a very good dish. It was quick and easy, great for a week night dinner. I made it just as the recipe directs.

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