ORANGE CHICKEN

Marinade:

1/2 cup orange juice

1 teaspoon orange zest

2 teaspoons low-sodium soy sauce

1/4 teaspoon sesame seed oil

1/2 teaspoon salt

1 pound chicken breast tenders, cut into 1-inch chunks

1/2 cup cornstarch

Sauce:

3/4 cup orange juice

1 teaspoon orange zest

1/2 cup low-sodium chicken broth

5 teaspoons Splenda granular

4 teaspoons sugar-free OR regular honey OR Agave

1 tablespoon low-sodium soy sauce

2 teaspoons vegetable oil

2 cloves garlic, minced

2 teaspoons apple cider vinegar

Pinch red pepper flakes

2 teaspoons cornstarch

Kosher salt

Sliced green onions

Sesame seeds

Marinade: In a medium bowl combine orange juice, orange
zest, soy sauce, sesame oil, and salt. Add chicken tenders and stir to
coat. Allow to marinate for 25-30 minutes.

Sauce: In a small saucepan combine orange juice, orange
zest, chicken broth, Splenda,  honey, soy sauce, oil, garlic, and apple
cider vinegar. Bring to a boil; lower heat to a simmer and cook until
liquid is reduced by 1/4. Season with salt to taste. Stir the 2
teaspoons cornstarch with a small amount of cold water and add to the
sauce. Bring back to a boil and cook for 1-2 minutes, or until
thickened. Set aside, but keep warm.

In a large bowl or ziplock bag add the 1/2 cup of cornstarch. Drain
the chicken and toss with the cornstarch, shaking off excess. In a large
skillet heat 2 tablespoons vegetable oil over medium-high. Add chicken
and cook until golden and meat is cooked through. Gently toss cooked
chicken with the sauce and serve. Makes eight WLS or four regular
servings.

Per WLS Serving: Calories 206; Protein 17 g ; Fat 9 g; Carbs 12 g;
Sugar 3 g; Sodium 418 mg

Source:  Linda from Eating Well, Living Thin, one of my very favorite healthy food blogs..