Baked Orange Hoisin Chicken Tenders

Hey y’all! As some of you know, I have been in Asheville, North Carolina for the past week having the time of my life. I’m going to do a separate post on Monday about my trip, but this morning I thought I would share a recipe with you that I learned during my travels…Baked Orange Hoisin Chicken Tenders. I promise you this salty sweet combination is sure to please your palate! The hoisin sauce delivers that delicious salty and sweet Asian flavor, and the orange juice provides a subtle citrus note that makes this meal perfect.

I’ll admit that when I had this recipe, it was in the form of chicken wings, but I knew that I could easily healthify it by using chicken tenders or breasts instead. Chicken thighs would even make a great substitute! The best part about this recipe is that’s very versatile. You can make extra sauce, add broccoli, and serve it over rice for a delicious new take on stir-fry. For a perfect holiday appetizer, you could use chicken wings instead and knock the socks off your guests (link below). The possibilities are endless! Enjoy 🙂

Orange Hoisin Chicken Tenders

Serves 4


  • 1 1/2 pounds chicken tenders (or sliced chicken breast), sprinkled with salt and pepper
  • 2 teaspoons peanut oil
  • 1 teaspoon sesame oil
  • 2 medium cloves garlic, chopped finely or minced
  • Zest from 1 medium orange
  • 1/2 cup orange juice
  • 1/4 cup hoisin sauce
  • 1 tablespoon finely chopped fresh ginger
  • 1/4 teaspoon hot pepper flakes
  • Chopped cilantro, for garnish/serving
  • Steamed rice and broccoli, for serving (optional)


  1. Heat the oil in a large, nonstick skillet over medium-high heat. Add the chicken and cook until golden (about 4 minutes), then flip and cook on the other side until done.
  2. Remove the chicken and place on a plate. Cover with aluminum foil.
  3. Add the garlic to the pan and cook 30 seconds.
  4. Add the remaining ingredients to the pan (except cilantro). Stir and bring to a boil. Continue stirring until the mixture is slightly thickened.
  5. Return the chicken to the skillet and spoon the sauce over the chicken to coat.
  6. Serve chicken over rice with broccoli, if desired, and drizzle the sauce on top. Sprinkle with cilantro if desired.

Nutritional Information:

(1/4 of the chicken/sauce – does not include rice or broccoli)

Calories: 250, Fat: 5.6g, Sodium: 327mg, Carbs: 11.3g, Fiber: .6g, Sugar: 3.9g, Protein: 38.4g

Recipe adapted from:

Chicken Wing Recipe:

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