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Mandarin Orange Chicken
Citrus and soy sauce go together, and add a sharp tang to chicken.
Serves: Serves: 6
Ingredients:
- 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
Directions:
- 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.
- 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.
- Pour marinade over chicken; cover with plastic wrap and refrigerate at least 6 hours or overnight.
- When ready to serve: Preheat oven to 350F.
- 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.
- 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.
Tips:
- Most canned mandarin oranges are satsumas, small Japanese fruits that are almost seedless.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.
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