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...

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

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