Step 1

Preheat oven to 425 degrees.

Step 2

Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.

Step 3

In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.

Step 4

Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.

Step 5

Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.

Step 6

Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).

Step 7

Garnish with sliced green onions and sesame seeds.