Mandarin Chicken
This Mandarin Chicken is quick and easy with a delicious combination of ingredients! Served over a bed of rice along with green onions and sesame seeds.
Ingredients
- 1/2 cup orange juice tips & tricks
- 1 1/2 tbsp. cornstarch
- 1 cup low-sodium chicken broth
- 1/4 cup white vinegar
- 1/2 cup granulated sugar
- 3 tbsp. low-sodium soy sauce
- 1 1/2 tbsp. canola oil tips & tricks
- 1/2 tbsp. sesame oil
- 2 large chicken breasts, cut into bite-sized pieces
- 1/4 tsp. white pepper
- ground Himalayan sea salt, to taste
- 1/2 tbsp. fresh ginger, minced
- 1 large clove garlic, pressed
- 2 tbsp. hoisin sauce
- 8 ounces (218 ml) sliced water chestnuts, drained
- 1 medium red pepper, cut into 2-inch strips
- 1 1/4 cups fresh mandarin oranges, segmented and pith removed
- 2 large green onions (green parts only), sliced tips & tricks
- 1/2 tsp. sesame seeds
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 the 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.