Asian Orange Chicken Recipe

4 4 5
Asian Orange Chicken Recipe
Asian Orange Chicken Recipe photo by Taste of Home
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Asian Orange Chicken Recipe

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4 4 5
Publisher Photo
“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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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.
Originally published as Asian Orange Chicken in Cooking for 2 Summer 2008, p52

Nutritional Facts

3-1/2 ounce-weight: 211 calories, 8g fat (1g saturated fat), 67mg cholesterol, 783mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

  • 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
  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

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Reviews forAsian Orange Chicken

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2princesses2luv User ID: 4369472 110424
Reviewed May. 14, 2014

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

MY REVIEW
briko User ID: 6496628 80485
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
happylady13 User ID: 3413906 156795
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
michelemary User ID: 1090411 156793
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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