Robyn’s Orange Chicken

Our Aunt Robyn was telling me about a new recipe she made for her son’s family last week, and I had to try it straight away.

Robyn’s homemade orange chicken was a hit here last night. It is a pretty simple recipe but packed with flavor.

Robyn’s Orange Chicken


  • One bag of chicken tenders or tenderloins, prepared and cut into bite sized pieces
  • Olive oil
  • 2 bell peppers, cut into bite sized pieces
  • 1 large red or sweet onion, cut into bite sized pieces
  • 15-oz can pineapple pieces in juice, drained and juice reserved
  • 1 bottle Panda Express orange sauce
  • Rice for serving
  • Instructions:

    1. Cook chicken tenders in oven according to directions or prepare chicken tenderloins. Cut up into bite sized pieces and set aside.
    2. Cut two bell pepper and one large onion into bite sized pieces and sauté in olive oil just a few minutes (softened but not squishy).
    3. Drain a 15-oz can of pineapple pieces, saving the juices, and add pineapple to veggies. Cook another minute or two.
    4. Meanwhile, mix the pineapple juice with a bottle of Panda Express orange sauce. Drizzle sauce into your pan, stirring to mix, until it is saucy enough for your liking. Cook another couple minutes to warm the sauce.
    5. Serve with jasmine rice and extra sauce on the side.

    Some suggestions from my boys for next time:

    • Add baby corn
    • Add water chestnuts
    • Add more chicken

    I’m anxious to hear if you try it, what you add or change!

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