Chicken and Mandarin Oranges

Quick! Its almost dinnertime! What are you going to serve tonight? Why not Chicken and Mandarin Oranges? No, really... its not too much work (though it tastes like you spent much more than the 20 minutes it will take you from start to finish.

Take a "wok" on the wild side, or use an ordinary non-stick skillet. You'll see why this Asian-inspired chicken recipe is a family favorite at our house!

Amazingly, this recipe is less than 400 calories per serving (serves 4) That means its a double bonus recipe: fast AND low-calorie!


1 1/2 pounds chicken breasts (4 breasts, sliced into smaller tender pieces)
1 t. salt
1/2 t. freshly ground black pepper
1 T. butter
2 t. olive oil
1/2 c. orange marmalade
1 T. cornstarch
1 T. lemon juice (slice 1/2 lemon and squeeze the juice, carefully catching and removing seeds)
1/2 t. dry yellow mustard
1/2 c. chopped green onions
1 can (7 oz) mandarin oranges


1. Season chicken with salt and pepper. Heat butter and olive oil in a wok, or skillet over medium-high heat. Cook chicken for 4 minutes on each side, until browned. Leave in pan, but turn off heat until third step.

2. In a medium bowl, combine marmalade, cornstarch, lemon juice and mustard with a whisk. Stir in mandarin oranges.

3. Add orange mixture to chicken, and simmer over low heat about 5-6 minutes, until the sauce has thickened. Sprinkle with chopped green onions

Serve with white or brown rice, seasoned with 1/2 c. each sliced green onions and chopped cashews. Or, serve over cooked and drained rice pasta noodles.

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