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Asian Orange Chicken

 Asian Orange Chicken
“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.”
2 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
  • Bake, uncovered, at 350° for 20-25 minutes or until chicken is no
  • longer pink. Serve with rice if desired.
  • Yield: 2 servings.
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,

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Asian Orange Chicken (continued)

Nutritional Facts: 9 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.