Hoisin Orange Chicken Tenders

Here’s a super easy, family friendly dinner recipe: Hoisin Orange Chicken Tenders.

Hoisin Orange Chicken Tenders recipe from RecipeGirl.com

I like working with chicken tenders because they’re easier to cut when eating and they tend to stay more “tender” than full-sized chicken breasts. In this recipe, the chicken tenders are quickly sautéed on each side, and then a simple sauce is added to coat the chicken.

Hoisin Orange Chicken Tenders Recipe - RecipeGirl.com

It’s perfect for serving the chicken over rice, with the sauce drizzled over all. The broccoli is totally optional. My son would tell you that it’s totally not necessary. 🙂 🙂 (He doesn’t like broccoli!)

Hoisin Orange Chicken Tenders Recipe from RecipeGirl.com

Count this in as an easy, weeknight dinner recipe.  Kids will like it too, but go easy on the pepper flakes if the kiddos are weary of anything with a little bit of spice.  This isn’t a spicy dish, but picky kids will likely detect the small amount that there is.  Enjoy!

If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.

Hoisin Orange Chicken Tenders
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Hoisin Orange Chicken Tenders

These are perfect served over rice with an optional side of broccoli.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Asian
Keyword: chicken tenders, hoisin sauce, orange
Servings: 4 servings
Calories: 283kcal


  • pounds chicken tenders, sprinkled with salt and pepper
  • 1 tablespoon canola oil
  • 2 medium garlic cloves, chopped finely or minced
  • 1 medium orange, zested
  • ½ cup freshly squeezed orange juice
  • ¼ cup hoisin sauce
  • 1 tablespoon finely chopped fresh ginger
  • teaspoon hot pepper flakes
  • steamed rice, 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 cooked through, about 4 more minutes. Remove the chicken to a plate and wrap with foil to keep warm.
  2. Add the garlic to the pan and cook 30 seconds. Add the remaining ingredients to the pan. Stir and bring to a boil; continue stirring and boil until the mixture is slightly thickened.
  3. Return the chicken to the skillet; spoon the sauce over the chicken to coat.
  4. Serve chicken over rice, if desired, with sauce drizzled on top.


Serving: 1serving, Calories: 283kcal, Carbohydrates: 12g, Protein: 37g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 109mg, Sodium: 478mg, Potassium: 733mg, Fiber: 1g, Sugar: 7g, Vitamin A: 145IU, Vitamin C: 22mg, Calcium: 25mg, Iron: 1mg

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