Chicken with Mandarin Oranges

Stir chopped cashews and sliced green onions into hot rice for a speedy side dish.


4 servings (serving size: 3 ounces chicken and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 364
Caloriesfromfat 18 %
Fat 7.4 g
Satfat 2.7 g
Monofat 3 g
Polyfat 0.8 g
Protein 39.9 g
Carbohydrate 34.5 g
Fiber 1.3 g
Cholesterol 106 mg
Iron 1.5 mg
Sodium 599 mg
Calcium 44 mg


1 1/2 pounds chicken breast tenders
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
2 teaspoons olive oil
Cooking spray
1/2 cup orange marmalade
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 (7-ounce) can mandarin oranges, drained


Sprinkle chicken with salt and pepper. Heat butter and oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned.

Combine orange marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add marmalade mixture to pan; cover and simmer 6 minutes or until the sauce is slightly thick, stirring once.

Robyn Webb,

Cooking Light

June 2003
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