• 1 1/2 pounds chicken tenders, sprinkled with salt and pepper
  • 1 tablespoon canola oil
  • 2 medium cloves garlic, chopped finely or minced
  • zest from 1 medium orange
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup hoisin sauce
  • 1 tablespoon finely chopped fresh ginger
  • 1/8 teaspoon hot pepper flakes
  • steamed rice, for serving (optional)


  1. Heat the oil in a large, nonstick skillet over medium-high heat.  Add the chicken and cook until golden- about 4 minutes, then flip and cook on the other side until cooked through- about 4 more minutes.  Remove the chicken to a plate and wrap with foil to keep warm.
  2. Add the garlic to the pan and cook 30 seconds.  Add the remaining ingredients to the pan; stir and bring to a boil; continue to stir and boil until the mixture is slightly thickened.
  3. Return the chicken to the skillet; spoon the sauce over the chicken to coat.  Serve chicken over rice, if desired, with sauce drizzled on top.

Nutritional facts

  • Nutritional information per serving (1/4 of the chicken/sauce- does not include rice):  calories: 250, fat: 5.6g, sat fat: .4g, cholesterol: 98mg, sodium: 327mg, potassium: 94mg, carbohydrates: 11.3g, fiber: .6g, sugar: 3.9g, protein: 38.4g
  • SmartPoints: 6, PointsPlus:  6