When considering what to make for dinner, sometimes we need something tasty, but don't necessarily want to go through the effort involved. Luckily, Chinese Orange Chicken can be done with a store-bought shortcut - store-bought heat-and-eat chicken tenders paired with homemade orange caramel sauce.
Luckily, the local grocer had chicken tenders packages 2 x $10, so we grabbed two packages of 5 tenders, and froze the leftovers. I prepped the purple potatoes and broccoli, arranged the tenders on a quarter-sheet, and got to work on the orange caramel sauce.
The oranges had their zest peeled off using a sharp peeler, juiced, then chopped garlic and finely grated ginger root were portioned out. Dark brown sugar is portioned out, then the cooking begins.
Fry the orange zest in a little high-temperature-tolerant oil like canola until it gets dark and somewhat crispy, then toss in the garlic and ginger, and almost immediately the brown sugar so the garlic and ginger don't brown too much. As the sugar starts to melt, toss in the orange juice and combine with everything else.
Allow the sauce to caramelize and reduce, but you can always thicken it with a cornstarch slurry too, so you can use leftover sauce for other things... ;-)
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