Orange-Glazed Chicken Tenders: A Quick-Fix Marvel from Mr. Food

There’s a special kind of magic in those recipes that transform humble ingredients into something truly remarkable with minimal fuss. For me, the Orange-Glazed Chicken Tenders from Mr. Food have always held that charm. I remember a particularly chaotic weeknight, the kind where dinner plans evaporate faster than morning mist. Digging through my well-worn Mr. Food cookbook, I stumbled upon this gem. It promised elegance with speed, and oh, did it deliver! The aroma of citrus and savory chicken wafting from the skillet felt like a little victory, a moment of calm amidst the storm. It’s the kind of dish that makes you feel like a culinary wizard, even when you’re just minutes away from serving.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Adaptable (see Variations)

Ingredients

This recipe relies on pantry staples and fresh ingredients that come together beautifully. The beauty of this dish lies in its simplicity, making it accessible for cooks of all levels.

• 2 tablespoons vegetable oil
• 1 lb chicken tenders (You can absolutely substitute with boneless, skinless chicken breasts cut into strips, as I often do, but be mindful of adjusting cooking time slightly for thicker pieces.)
• 2 tablespoons all-purpose flour (This is key for achieving a lovely, light coating that helps tenderize the chicken and create a base for the glaze.)
• 2 green onions, sliced (The fresh bite of green onion adds a vibrant contrast to the sweet and savory glaze.)
• 1 garlic clove, minced (No savory dish is complete without a touch of garlic, and here it provides a subtle aromatic depth.)
• 3/4 cup orange juice (Freshly squeezed is always wonderful, but good quality store-bought will work beautifully.)
• 2 tablespoons soy sauce (This brings the essential umami and saltiness to balance the sweetness of the orange.)

Equipment Needed

You’ll find that this recipe requires minimal specialized equipment, making it perfect for those weeknights when you’re short on time and clean dishes.

• A large skillet (cast iron or a good non-stick will work well)
• Tongs or a spatula for turning the chicken
• A small bowl for dredging the chicken
• A whisk or spoon for stirring the sauce

Instructions

The magic of this dish unfolds in the skillet, where simple ingredients transform into a glossy, flavorful meal in mere minutes. Follow these steps precisely for a restaurant-worthy result.

1. Prepare the Skillet and Chicken: Begin by heating 2 tablespoons of vegetable oil in a large skillet over high heat until hot. While the skillet is heating up, place the 1 lb of chicken tenders in a small bowl and dredge them in 2 tablespoons of flour, ensuring each tender is lightly and evenly coated. This flour coating will not only help brown the chicken but also thicken the sauce later.

2. Brown the Chicken: Carefully add the floured chicken tenders to the hot skillet. Cook for approximately 4 minutes, or until the chicken is nicely browned on all sides. Turn the chicken once during this process to ensure even browning. Once browned, remove the chicken from the skillet and set it aside on a plate.

3. Build the Flavor Base: Reduce the heat to medium-high. Add the 2 sliced green onions and 1 minced garlic clove to the skillet. Cook, stirring constantly, for about 30 seconds. You want to gently sauté these aromatics until they are fragrant, being careful not to burn the garlic.

4. Create the Glaze: Pour 3/4 cup of orange juice and 2 tablespoons of soy sauce into the skillet with the green onions and garlic. Bring the mixture to a boil. Continue to cook, stirring constantly, for 2 minutes, or until the mixture thickens slightly. The flour from dredging the chicken will help create this delightful glaze.

5. Simmer and Serve: Return the browned chicken tenders to the skillet with the thickened glaze. Simmer for an additional 2 minutes, or until the chicken is thoroughly heated through. Ensure the chicken is coated in the glossy orange glaze.

6. Serve Immediately: Spoon the orange-glazed chicken tenders onto plates, making sure to include plenty of the luscious sauce. This dish is best enjoyed hot, straight from the skillet.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate even the simplest of dishes. For these Orange-Glazed Chicken Tenders, here are a few of my go-to tips:

• The Flour Dredge is Crucial: Don’t skip the flouring step! It’s not just about browning; it’s also the secret to thickening the sauce without needing additional cornstarch or flour slurry. Ensure the flour is evenly distributed.
• High Heat for Browning: Starting with a hot skillet and high heat is essential for achieving that beautiful golden-brown crust on the chicken. This adds both visual appeal and a layer of flavor.
• Don’t Overcrowd the Pan: If your skillet isn’t large enough to hold all the chicken tenders in a single layer, cook them in batches. Overcrowding will steam the chicken instead of browning it, affecting both texture and color.
• Fresh Orange Juice Makes a Difference: While good quality bottled orange juice works, using freshly squeezed orange juice will impart a brighter, more vibrant citrus flavor to the glaze.
• Taste and Adjust: Before returning the chicken to the pan, give the glaze a quick taste. If you prefer it sweeter, a tiny pinch of sugar can be added. If it needs more savory depth, a splash more soy sauce works wonders.
• Mind the Garlic: Garlic can burn quickly. Sautéing it for just 30 seconds with the green onions is enough to release its aroma without making it bitter.

Serving & Storage Suggestions

These Orange-Glazed Chicken Tenders are incredibly versatile and pair wonderfully with a variety of sides.

Serving:
For a complete meal, I love serving these tenders with creamy mashed potatoes, as suggested by Mr. Food himself, allowing the luscious glaze to pool around them. Steamed rice is another excellent choice, perfect for soaking up every last drop of the sauce. Roasted vegetables like broccoli, asparagus, or green beans also provide a lovely textural contrast and nutritional boost. A simple side salad with a light vinaigrette can also cut through the richness of the glaze beautifully.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While the chicken is best enjoyed fresh, the flavors often meld and deepen overnight.

Reheating:
To reheat, gently warm the chicken tenders in a skillet over low heat, adding a tablespoon or two of water or chicken broth to revive the glaze. You can also reheat them in the microwave, being careful not to overcook them, which can lead to a tougher texture.

Nutritional Information

Please note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	229 kcal
Calories from Fat		33%
Total Fat	8.4 g	12%
Saturated Fat	1.3 g	6%
Cholesterol	65.8 mg	21%
Sodium	578.4 mg	24%
Total Carbohydrate	9.1 g	3%
Dietary Fiber	0.5 g	1%
Sugars	4.2 g	17%
Protein	28.1 g	56%

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your dietary needs and preferences.

• Gluten-Free: To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend for dredging the chicken. Ensure your soy sauce is also gluten-free, opting for tamari if necessary.
• Lower Sodium: For a lower sodium option, use low-sodium soy sauce and be mindful of the sodium content in your orange juice.
• Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes or a finely minced serrano pepper along with the garlic and green onions for a spicy citrus glaze.
• Different Citrus: While orange is classic, you could experiment with other citrus juices like tangerine juice or a blend of orange and grapefruit juice for a more complex flavor profile.
• Honey-Glazed: For an extra touch of sweetness and a slightly different flavor profile, you could substitute one tablespoon of soy sauce with honey, creating a Honey-Orange Glazed Chicken.

FAQs

Q: Can I make the glaze ahead of time?
A: While the glaze is best when freshly made, you could prepare it a few hours in advance and gently reheat it before adding the chicken.

Q: My sauce isn’t thickening. What did I do wrong?
A: Ensure you used the flour for dredging the chicken and that you cooked the glaze for the full 2 minutes, stirring constantly. High heat and constant stirring are key to activating the thickening properties of the flour.

Q: Can I use chicken thighs instead of tenders?
A: Yes, you can use boneless, skinless chicken thighs, cut into bite-sized pieces. You may need to slightly increase the cooking time for the chicken to ensure it’s thoroughly cooked.

Q: Is this recipe suitable for meal prep?
A: Yes, this recipe holds up well when made ahead. Store cooled leftovers in an airtight container in the refrigerator.

Q: What if I don’t have fresh green onions?
A: You can substitute with a pinch of dried chives or a small amount of finely chopped yellow onion, though fresh green onions provide the best bright flavor.

Final Thoughts

This Orange-Glazed Chicken Tenders recipe from Mr. Food is a testament to the power of simple ingredients and efficient techniques. It’s a culinary shortcut that doesn’t compromise on flavor or satisfaction, delivering a sophisticated yet approachable dish perfect for any occasion. Whether you’re a seasoned cook looking for a quick weeknight meal or a beginner eager to impress, this recipe is sure to become a staple in your repertoire. I encourage you to try it, savor the bright citrus notes, and enjoy the ease with which it comes together. Perhaps serve it alongside a crisp white wine or a refreshing sparkling water. Happy cooking!