Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
"I made the recipe exactly as stated except I used chicken breasts instead of tenders because I happened to have them in the house. For a very low fat, low calorie recipe, my boyfriend and I both really liked it and I would definitely...
I followed this recipe "as is" and thought it was good, though a little bland. I was expecting more of an orange flavor, to be honest. I had no problems getting the sauce to thicken with 1 tsp of cornstarch as stated in the recipe and thought it coated the chicken really nicely. I can definitely see this as a good starting point, though, with some tweaking. :)
After making this, I'm going to change the following:
1. 1/4 Cup Orange Marmalade
2. 1 Tablespoon dijon
3. 1/2 Tablespoon cornstarch
As is, the sauce is a bit too runny and doesn't spoon out well over the chicken. It could also use a wee bit more flavor (I didn't include the shallots because my B/F can't do onions), so I'm going to beef up the marmalade, dijon and cornstarch to hopefully resolve this issue. Quite a nice dish! I'm looking forward to trying it with the adjustments!
I made only two changes to this recipe and it was perfect!
Very very tasty meal and easy to make. However, I wasn't a fan of the sauce the first time. I found it too watery. The second time I made it, I did two teaspoons of cornstarch instead of one, and the sauce was perfect! Nicer, thicker consistency. I also microwaved a sweet potato for 10 min. +/- depending on the size of it, cut it up and added it to the recipe and it was MMMMMMMMMMM. Sweet potato and orange go so well together.