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Orange Mandarin Chicken

Cooking Light
Orange Mandarin Chicken
Randy Mayor; Melanie J. Clarke
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Good, Solid Recipe

Serve 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)

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

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.

Nutritional Information

Calories:
212 (16% from fat)
Fat:
3.8g (sat 0.7g,mono 1.3g,poly 1.3g)
Protein:
27.2g
Carbohydrate:
15.2g
Fiber:
0.7g
Cholesterol:
66mg
Iron:
1.9mg
Sodium:
562mg
Calcium:
27mg
Robin Vitetta-Miller, Cooking Light, JULY 2002

Member Ratings and Reviews

5 stars
lowcalprincess
This one was just ok to me. Something about the texture and taste of the sauce...didn't seem too authentic to me or tasty. Maybe it was the combo of the jalepeno? It was just ok. I probably wouldn't make this particular recipe again. I think there are probably better versions to try.10/01/08

5 stars
Anne Marie
I thought this was a great recipe. I doubled the jalapenos and garlic, to make sure it had enough flavor and it did. Was SOOOO easy to make and I would make it again for sure.07/27/08