Orange Mandarin Chicken

Orange Mandarin Chicken Recipe
Randy Mayor; Melanie J. Clarke
Serve these saucy orange-topped chicken breast halves  with Asian noodles - such as soba, somen, or udon - and steamed snow peas.


4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 16 %
Fat 3.8 g
Satfat 0.7 g
Monofat 1.3 g
Polyfat 1.3 g
Protein 27.2 g
Carbohydrate 15.2 g
Fiber 0.7 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 562 mg
Calcium 27 mg


2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch


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

While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Robin Vitetta-Miller,

Cooking Light

July 2002
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