You may also like
Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 1- 1/2 pound Chicken Tenderloins
- 1 teaspoon Garlic Powder
- 1/2 Orange, Juiced
- 1 cup Steamed And Shelled Edamame Beans (soybeans) (I Used The Frozen Steam-in-a-bag Kind)
- 23 cups Reduced Sodium Reduced Fat Chicken Broth
- 2 Tablespoons Reduced Sodium Soy Sauce
- 2 Tablespoons Honey
- 1 Tablespoon Cornstarch
- 1/2 teaspoons Garlic Powder
- 1 teaspoon Ginger Powder, Or Fresh If You Have It
- 1 Orange, Zest (use Less Zest For A Subtler Orange Flavor) And Half The Juice
Method
- In a medium-sized pan over medium to medium low heat, add chicken tenderloins.
- Sprinkle on garlic powder and orange juice.
- Cover and cook for 6 minutes.
- Flip chicken over and continue cooking for another 46 minutes or until no longer pink inside.
- As chicken is cooking, prepare the sauce.
- In a small bowl, whisk together broth, soy sauce, honey, cornstarch, garlic powder, ginger, orange zest and juice.
- Cut chicken into bite size pieces.
- Pour in sauce and simmer for 23 minutes.
- Remove from heat and stir in edemame beans.
- Sauce will thicken a bit as it cools.
- Serve over white or brown rice.
