EASY MANDARIN CHICKEN

READY IN: 35mins

INGREDIENTS

  • 12 cuporange juice
  • 1 12 tablespoonscornstarch
  • 1cuplow sodium chicken broth
  • 14 cupwhite vinegar
  • 12 cupgranulated sugar
  • 3tablespoonslow sodium soy sauce
  • 1 12 tablespoonscanola oil
  • 12 tablespoonsesame oil
  • 2largechicken breasts, cut into bite-sized pieces
  • 14 teaspoonwhite pepper
  • 14 teaspoonsea salt, to taste
  • 12 tablespoonfresh ginger, minced
  • 1largegarlic clove, pressed
  • 2tablespoonshoisin sauce
  • 8ouncessliced water chestnuts, drained
  • 1mediumred pepper, cut into 2-inch strips
  • 1 14 cupsmandarin oranges, segmented and pith removed
  • 2largegreen onions, sliced(green parts only)
  • 12 teaspoonsesame seeds
  • NUTRITION INFO

    Serving Size: 1 (396) g

    Servings Per Recipe:4

    Calories: 423.4

    Calories from Fat 134 g 32 %

    Total Fat 14.9 g 22 %

    Saturated Fat 2.8 g 13 %

    Cholesterol 46.6 mg 15 %

    Sodium 749 mg 31 %

    Total Carbohydrate54.8 g 18 %

    Dietary Fiber 4 g 15 %

    Sugars 39.5 g 157 %

    Protein 19.1 g 38 %

    DIRECTIONS

  • 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.
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