how2heroes » Orange Glazed Chicken Tenders

Print Recipe

Serves 5

Ingredients

1 lb chicken tenders, tendons removed
1 cup orange segments
3 tbsp canola oil
kosher salt to taste

Orange & Brown Sugar Sauce

1 qt fresh-squeezed orange juice
½ cup brown sugar
salt to taste
pepper to taste

How-to

Prepare Orange & Brown Sugar Sauce

In a medium-sized saucepan, combine orange juice, brown sugar, salt and pepper and bring the mixture to a simmer
Reduce until syrupy, about 15 minutes on med-low heat and simmer to keep warm

Prepare Chicken Tenders

Wash, pat dry & remove tendons from chicken tenders
In a stainless steel saute pan over medium high heat, add canola oil and heat until the oil pulls away from center of the pan
Gently place chicken in the pan and cook until golden brown on one side, about 30 seconds
Turn chicken tenders over and cook on other side until brown, about 30 seconds
Add orange & brown sugar sauce (recipe above) and cook on med-high until chicken is cooked through & sauce glazes the chicken, 1-2 minutes
Add orange segments and toss to coat with sauce

Recommendation - Serve with steamed broccoli florets & lo-mein noodles

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Rachel Klein

Growing up in New York City, Chef Rachel Klein developed a love of food at an early age thanks to her cosmopolitan surroundings and extensive family travel throughout Europe and the United States. This early exposure was reinforced by her Eastern European roots, explaining her natural gravitation towards the kitchen. Today, these influences converge in Klein’s philosophy as a chef. Klein respects the classics, which she often deconstructs before adding her own unexpected twist to create something new with hints of the familiar. After graduating from The Art Institute of New York City, Klein found an outlet for her creative energy in the kitchens of celebrated chefs Peter Hoffman at The Savoy and Anita Lo at Anissa before moving to Providence, Rhode Island. Klein’s first opportunity to showcase her own unique take on global cuisine came as Executive Chef at X.O. Café. Her talent was immediately recognized on a national level and she was nominated as one of the top chefs in the United States by Southwest Airlines’ Spirit Magazine. Following her success at X.O. Café, she took the position of Executive Chef of Lot 401 in Providence. Again, Klein’s talents attracted national attention; Lot 401 was named one of America’s best new restaurants in 2004 by Esquire. After leaving Providence, Klein continued to make headlines as Executive Chef at OM Restaurant in Cambridge, Massachusetts. Her inventive cuisine garnered her both local and national attention. In 2006, she was recognized by both The Boston Globe and Boston magazine as Boston’s Best New Chef. Also that year, OM secured a coveted position on the Conde Nast Traveler Hot List, and earned recognition as one of Esquire’s Best New Restaurants in America. Klein continues to personalize and perfect her unique approach to global cooking at Aura restaurant at the Seaport Hotel, where her playful approach to cooking continues to make a mark on the culinary world. Her ability to blend the hotel’s maritime ties to the Spice Trade and her passion for global flavors has resulted in a menu infused with the rich flavors and textures for which she has come to be known.