Time for another Dinner Diva’s meal! I’m really happy that I joined this group because it helps me plan my meals for the week. This weeks recipe was Orange Mandarin Chicken from Cooking Light. As you know, the whole point of Dinner Diva’s is to see how different people will make the meal. I choose not to add the jalapeño pepper because it was such a minimal amount and I didn’t see the point in buying it for such a small amount. I also think that the recipe needs more mandarin orange flavor. I added more of the orange “juice” from the canned oranges. I think I’ll be on the hunt now for a different Orange chicken recipe! Any ideas??!!
Orange Mandarin Chicken
source: Cooking Light
2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.
4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)