Orange Mandarin Chicken

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.

Yield: 4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 16%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.2g
  • Carbohydrate: 15.2g
  • Fiber: 0.7g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 562mg
  • Calcium: 27mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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