Orange Chicken

• 12 cup orange juice
• 1 teaspoon orange zest
• 2 teaspoons low sodium soy sauce
• 14 teaspoon sesame seed oil
• 12 teaspoon salt
• 1 lb chicken breast tenders, cut into 1-inch chunks
• 12 cup cornstarch
• 34 cup orange juice
• 1 teaspoon orange zest
• 12 cup low sodium chicken broth
• 5 teaspoons Splenda sugar substitute, granular
• 4 teaspoons sugar-free honey, regular honey or 4 teaspoons Agave
• 1 tablespoon low sodium soy sauce
• 2 teaspoons vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons apple cider vinegar
• 1 pinch red pepper flakes
• 2 teaspoons cornstarch
• kosher salt
• sliced green onion
• sesame seeds

1. Marinade: In a medium bowl combine orange juice, orange zest, soy sauce, sesame oil, and salt.
2. Add chicken tenders and stir to coat.
3. Allow to marinate for 25-30 minutes.
4. Sauce: In a small saucepan combine orange juice, orange zest, chicken broth, Splenda, honey, soy sauce, oil, garlic, and apple cider vinegar.
5. Bring to a boil; lower heat to a simmer and cook until liquid is reduced by 1/4.
6. Season with salt to taste.
7. Stir the 2 teaspoons cornstarch with a small amount of cold water and add to the sauce.
8. Bring back to a boil and cook for 1-2 minutes, or until thickened.
9. Set aside, but keep warm.
10. In a large bowl or ziplock bag add the 1/2 cup of cornstarch.
11. Drain the chicken and toss with the cornstarch, shaking off excess.
12. In a large skillet heat 2 tablespoons vegetable oil over medium-high.
13. Add chicken and cook until golden and meat is cooked through.
14. Gently toss cooked chicken with the sauce and serve.

orange juice, orange zest, soy sauce, sesame seed oil, salt, chicken breast tenders, cornstarch, orange juice, orange zest, chicken broth, splenda sugar substitute, sugar, soy sauce, vegetable oil, garlic, apple cider vinegar, red pepper, cornstarch, kosher salt, green onion, sesame seeds

Taken from www.food.com/recipe/orange-chicken-415511 (may not work)