Tuesday, September 9, 2008

Orange Mandarin Chicken

Well, I am FINALLY getting around to the Orange Mandarin Chicken that I selected for August's Dinner Divas. Took forever, but... well-worth it!

This dinner was SO GOOD! I admit that I totally cheated and used microwavable rice and frozen snow peas, but who cares. Delish!

Due to time, I had actually fed Ryan some leftovers before I even cooked. But he kept trying to steal peas and oranges while I was snapping photographs, so I gave him a bowl... and he ate almost everything! I guess this dish is a winner...


  • 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.

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


  1. Toddler friendly-Definitely going on my list!

  2. I need to make this... I love the sweetness of mandarin oranges and would love to use it more than dishes aside from salads!

  3. Oh boy, that looks GREAT. And the boy is newly enraptured with mandarin oranges...


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