Orange Chicken

Takeout is my absolute favorite cuisine (yes, it is totally a cuisine). Nothing even compares. But when your favorite dishes are a million points (not an over exaggeration), what do you do!? Well, I made my own. And lemme tell you, I haven’t had takeout in years and I don’t even miss it. My orange chicken is in my top two favorite recipes of mine (right behind sweet and sour). It is a fan favorite and probably better than takeout!

Sweet and Sour Chicken
Check out this recipe

Orange Chicken

No ratings yet
Course Main Dish
Cuisine Takeout
Servings 2 people


Sauce Ingredients

  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon sesame oil
  • 2 teaspoon teriyaki sauce low sodium
  • 2 tablespoons water
  • 2 tablespoons soy sauce low sodium
  • 3 tablespoon white vinegar
  • 1 orange
  • 6 teaspoon Splenda (6 packets

Slurry Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Coating Ingredients

  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon paprika

Chicken Ingredients

  • 8 ounces chicken tenderloins about 6 pieces


  • Add sauce, slurry and coating ingredients to three separate bowls. Stir each to combine
  • Cut chicken tenderloins up into bite sized pieces. Coat each piece in the coating mix and set aside
  • Heat air fryer to 400 degrees, spray with cooking and then place coated chicken in the air fryer
  • Air fry for one minute, remove chicken and spray with cooking spray. Cook for another three minutes. Remove chicken and flip over. Spray with cooking spay again then air fry for another 4-6 minutes, until fully cooked
  • While the chicken cooks, heat a medium sized pan over medium heat on the stove
  • Spray with cooking spray then add minced garlic and ginger and cook for one minute, until fragrant
  • Add the sauce and stir until it comes to a boil. Turn down the heat to low/medium and let the sauce simmer for about 5-6 minutes, until thickening
  • Slowly stir the slurry into the sauce until desired thickness is reached
  • Once chicken is cooked, add to the sauce and toss to coat

WW Points per Serving

myWW Points per Serving:
💚: 4
💙: 2
💜: 2
🖤: 225 calories
Keyword Ground Chicken/Turkey
Course Main Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

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