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Chicken and Mandarin Oranges

 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."
4 ServingsPrep: 25 min. Cook: 10 min.


  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1 can (11 ounces) mandarin oranges
  • 1 small onion, chopped
  • 1/8 teaspoon crushed red pepper flakes
  • Hot cooked rice
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/4 cup minced fresh cilantro


  • 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

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Chicken and Mandarin Oranges (continued)

Directions (continued)

  • mixture is thickened. Add mandarin oranges; heat through. Pour sauce
  • over chicken. Sprinkle with cilantro. Yield: 4 servings.
Nutritional Facts: One serving (1 chicken breast half with sauce, calculated without rice) equals 202 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 370 mg sodium, 11 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.