For many years, orange chicken has been my Chinese takeout go-to. Savory. Sweet. And always absolutely delicious. Though, it doesn't often come with many vegetables...
Every single time I go to PF Chang's, my friend and I split the orange chicken and an order of the crab won-tons. Without fail. Sometimes, I feels as though I may be missing out by not trying a new dish, but I also don't want to be disappointed. And this never disappoints. Thank goodness we shared, because it's listed at more than 1,000 calories. Yow-za!
Fortunately, the gluten no longer agrees with me. But, breading chicken does have some advantages. It helps to keep the chicken moist and prevents the outer edges from becoming tough. But, we don't need to start with 1/2 up to 1 cup of flour and/or breadcrumbs. I started with 1/4 cup of corn starch, but I had at least half left. For a light coating, 2-3 tablespoons should be plenty. Then, these tenders were lightly "fried" in a small amount of olive oil. There's still SO much flavor!
Next, with just 7 simple ingredients, you can create the most glorious honey-orange glaze! It always thickens to perfection!
Chicken tenderloin is NOT chicken breast cut into smaller pieces. Tenderloin comes from a small muscle that sits just beside the breast. It is not used very often (by the chicken) which accounts for its size and tenderness. Tenderloins are about half the size of a breast. Chicken breast has less flavor and is more dry.
With this recipes, there's no need. Heating the honey and remaining corn starch in the pan will already do the trick. In general, you can thicken a sauce or glaze by adding a little corn starch and water mixture.
Liven up chicken with this simple, yet flavorful sauce- these honey-orange chicken tenders are what's for dinner tonight.
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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