MANDARIN CHICKEN RECIPE
Mandarin Chicken - This healthy Chinese recipe inspired by take out from Panda Express. Chicken breast chunks coated in a sweet/salty brown glaze made of orange juice, brown sugar, and soy sauce.
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 22m
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, add the oil and the chicken. Stir the chicken to coat it in the oil. Let the chunks of chicken cook until they start to brown on a couple of sides, stirring occasionally (about 5-7 minutes).
- In the meantime, add the orange juice, soy sauce, brown sugar, water, corn starch, and black pepper in a bowl. Stir or whisk until well combined and corn starch is dissolved.
- Pour the sauce over the browned chicken and stir to coat. Once sauce has come to a bubble, reduce the heat to a simmer. Let the chicken and sauce simmer for 10 minutes, or until chicken is cooked through.
- Serve hot. Sprinkle with optional green onions and/or sesame seeds.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 240 kcal, Carbohydrate 14.1 g, Protein 28.9 g, Fat 6.6 g, SaturatedFat 1.4 g, Fiber 0.2 g
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
EASY MANDARIN CHICKEN
Make and share this Easy Mandarin Chicken recipe from Food.com.
Provided by Lambkyns
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix juice from Mandarin oranges, garlic powder and honey.
- Place chicken breasts in casserole dish.
- Pour orange/honey mixture over chicken.
- Top with the mandarin oranges.
- Bake uncovered at 350 for 40 minutes (turning after the first 20 minutes).
- If desired: the chicken may be removed (kept warm) and the juices thickened with cornstarch.
MANDARIN ORANGE CHICKEN
A pretty and tasty dish that's easy and quick! Serve with rice.
Provided by Tammie Bickar
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
- Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
- Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 27.7 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 1.7 g, Protein 30.8 g, SaturatedFat 5.9 g, Sodium 518.6 mg, Sugar 14.8 g
MANDARIN ORANGE CHICKEN
In Washington Court House, Ohio, Clara Coulston jazzes up meals with this mouthwatering recipe. She simply treats juicy chicken breasts to a tangy sauce, featuring plenty of citrus flavor.-Ms. Clara M. Coulston, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.
Nutrition Facts : Calories 273 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
TROPICAL CHICKEN SALAD
Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.
Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.
TROPICAL CHICKEN
This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper. -Leah Johnson, Pearl City, Hawaii
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 451 calories, Fat 24g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 396mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 35g protein.
MANDARIN CHICKEN
This is very similar to the Mandarin chicken served in the malls, except I use white meat chicken. Boneless chicken thighs are what the restaurant uses. It's quick, easy and delicious. Sometimes I'll make this, then a quick trip to the local Chinese take-out for vegetable lo mein and eggrolls for a cheap, tasty Chinese meal that's almost homemade. You'll be amazed at how authentic this tastes! *Note: I have adjusted the amount of sugar to reflect comments written in reviews. If you like it sweet, use the full 2/3 cup.
Provided by msboogie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray chicken breasts with vegetable oil spray.
- Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
- Chop chicken into bite size pieces, set aside.
- Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
- Heat over medium until sugar is dissolved, stirring often.
- Bring to boil.
- Combine cornstarch and water.
- Add to sauce pan, stirring often.
- Reduce heat and simmer 4-6 minutes or until sauce thickens.
- Pour chicken into a large frying pan over medium heat.
- Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
- Heat through.
- Serve over white rice.
CHICKEN AND MANDARIN ORANGES
"I created this recipe after my husband and I moved to Wisconsin from sunny Florida," writes Mary Rogers or Greendale. "The citrus flavor certainly brings back lots of warm memories of our former home."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
EASY MANDARIN CHICKEN
This is quick and easy with a delicious combination of ingredients; served over a bed of rice along with green onions and sesame seeds. VIDEO https://youtu.be/L_yr96t1OyM
Provided by CLUBFOODY
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a measuring cup, mix orange juice with cornstarch; set aside. In a mixing bowl, combine broth, vinegar, sugar and soy sauce; whisk to combine and set aside.
- In a large skillet over medium-high heat, add canola and sesame oil. When hot, add chicken and season with white pepper and sea salt; sauté for 3 minutes or until no longer pink. Add ginger and garlic; sauté for 1 minute. Add hoisin sauce, stir well before adding chestnuts and red peppers; cook for 2 minutes.
- Stir in the broth mixture and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in orange juice/cornstarch mixture until the sauce thickens. Add mandarin orange segments and gently incorporate into the mixture. Cook enough to warm up the orange segments; serve over a bed of white rice and garnish with green onions and sesame seeds. Makes 3-4 servings.
Nutrition Facts : Calories 423.4, Fat 14.9, SaturatedFat 2.8, Cholesterol 46.6, Sodium 749, Carbohydrate 54.8, Fiber 4, Sugar 39.5, Protein 19.1
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Estimated Reading Time 2 mins
- Heat up a skillet and pan-fry the chicken on both sides until cooked. You may grill the chicken or pan-fry using a cast-iron grill pan. Cool off and sliced into pieces, set aside.
- Mix all the ingredients in a small sauce pan. Heat up on medium heat until the sauce slightly thickens. Discard the ginger slices.
- Drizzle the Sauce on top of the chicken and garnish with the scallion. Serve immediately with steamed rice.
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