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Mandarin Orange Chicken

Categories: Low-fat
Type: Main Dishes

Citrus and soy sauce go together, and add a sharp tang to chicken.

Serves: Serves: 6


  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 1/2 teaspoons garlic powder, divided
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup sherry
  • 1/2 cup orange juice
  • 3/4 teaspoon ground ginger
  • 16-ounce can mandarin oranges in juice, drained and liquid reserved

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  1. Spray 9 X 13-inch shallow baking dish with cooking spray; arrange chicken breasts in single layer and sprinkle with 3/4 teaspoon (or more if desired) garlic powder.
  2. Combine soy sauce, sherry, orange juice, ginger and 3/4 teaspoon garlic powder in small bowl or plastic bag. Blend or shake until ingredients are mixed.
  3. Pour marinade over chicken; cover with plastic wrap and refrigerate at least 6 hours or overnight.
  4. When ready to serve: Preheat oven to 350F.
  5. Drain marinade into small saucepan; add 1 to 2 tablespoons reserved juice from oranges and bring to a boil over high heat. Reduce heat to low and simmer 5 to 10 minutes.
  6. Bake chicken 15 to 20 minutes; pour cooked marinade over chicken. Add mandarin oranges; continue baking 15 to 20 minutes, until chicken is cooked through.
  • Most canned mandarin oranges are satsumas, small Japanese fruits that are almost seedless.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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