Tropical Mandarin Chicken Recipe

5 1
Tropical Mandarin Chicken Recipe
Tropical Mandarin Chicken Recipe photo by Taste of Home
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Tropical Mandarin Chicken Recipe

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5 1
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“This tropical medley was a favorite of my mother-in-law,” writes Lynda Heminger from Yankton, South Dakota. “She's since passed away, but I love to make it for my father-in-law-it was their special dish. Because it's fast and delicious, it's also ideal for company.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1-1/2 cups orange juice
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup pineapple chunks
  • 1/3 cup golden raisins
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional

Directions

Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in oil for 4-5 minutes on each side or until no longer pink. Remove chicken and keep warm.
In a small bowl, combine flour and broth until smooth; stir into skillet. Add the orange juice, peppers, oranges, pineapple, raisins, pepper flakes, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice if desired. Yield: 6 servings.
Originally published as Mandarin Chicken in Simple & Delicious September/October 2007, p30

Nutritional Facts

1 each: 320 calories, 6g fat (1g saturated fat), 94mg cholesterol, 213mg sodium, 29g carbohydrate (22g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fruit, 1/2 starch, 1/2 fat.

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1-1/2 cups orange juice
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup pineapple chunks
  • 1/3 cup golden raisins
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional
  1. Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in oil for 4-5 minutes on each side or until no longer pink. Remove chicken and keep warm.
  2. In a small bowl, combine flour and broth until smooth; stir into skillet. Add the orange juice, peppers, oranges, pineapple, raisins, pepper flakes, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice if desired. Yield: 6 servings.
Originally published as Mandarin Chicken in Simple & Delicious September/October 2007, p30

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