1 1⁄4cupsmandarin oranges, segmented and pith removed
2largegreen onions, sliced(green parts only)
1⁄2teaspoonsesame seeds
NUTRITION INFO
Serving Size: 1 (396) g
Servings Per Recipe:4
Calories: 423.4
Calories from Fat 134 g32 %
Total Fat 14.9 g22 %
Saturated Fat 2.8 g13 %
Cholesterol 46.6 mg 15 %
Sodium 749 mg 31 %
Total Carbohydrate54.8 g 18 %
Dietary Fiber 4 g15 %
Sugars 39.5 g157 %
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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