Chicken with Mandarin Oranges

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

Yield: 4 servings (serving size: 3 ounces chicken and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 18%
  • Fat: 7.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 39.9g
  • Carbohydrate: 34.5g
  • Fiber: 1.3g
  • Cholesterol: 106mg
  • Iron: 1.5mg
  • Sodium: 599mg
  • Calcium: 44mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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