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Mandarin Orange Chicken

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Mandarin Orange Chicken

This is my rendition of a recipe from an old Campbell's Soup cook book.

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

35 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
10 ½ ounces chicken broth
Campbell's condensed (1 can), divided
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2 tablespoons cornstarch
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¼ cup white vinegar
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¼ cup sugar
white granulated
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1 ½ tablespoons soy sauce, sodium reduced
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½ teaspoon ginger
ground
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2 drops sesame oil
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8 ounces water chestnuts
sliced (1 can, drained)
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1 pound chicken breast halves, boneless, skinless
cut into 1" chunks
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1 medium sweet red bell peppers
or green bell pepper, cut into strips
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1 stalk celery
sliced
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11 ounces mandarin oranges
1 can, drained
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4 cups rice, cooked
hot cooked
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Ingredients

Amount Measure Ingredient Features
303.5 ml/g chicken broth
Campbell's condensed (1 can), divided
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3E+1 ml cornstarch
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59 ml white vinegar
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59 ml sugar
white granulated
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23 ml soy sauce, sodium reduced
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2.5 ml ginger
ground
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2 drops sesame oil
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231.2 ml/g water chestnuts
sliced (1 can, drained)
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453.6 g chicken breast halves, boneless, skinless
cut into 1" chunks
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1 medium sweet red bell peppers
or green bell pepper, cut into strips
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1 stalk celery
sliced
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317.9 ml/g mandarin oranges
1 can, drained
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946 ml rice, cooked
hot cooked
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Directions

Gather together all the ingredients.

In a small cup or ramekin, stir together ¼ cup of the broth and the cornstarch; set aside.

In 10-inch skillet or wok over medium-high heat, combine the remaining broth, the vinegar, sugar, soy sauce, ginger, sesame oil and water chestnuts. Heat mixture to boiling.

In 10-inch skillet or wok,
Cook until all sides have been browned.

Add chicken to skillet/wok. Reduce heat to low. Cook 10 minutes. Add pepper strips and sliced celery; cook 3 minutes or until chicken is no longer pink.

Stir in cornstarch/broth mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in the Mandarin oranges just before serving (they will break up if cooked longer than a few seconds).

Reduce heat to low.
Cook 3 minutes or until chicken is no longer pink.

Serve over hot cooked rice; garnish with orange peel curl and fresh parsley sprigs, if desired.

Instead of ordering take-out, make your own.



* not incl. in nutrient facts Arrow up button

Comments


Nancy

Another great recipe, I tried the Northern Italian Style Lasagna yesterday, it turned out delicious, my family loves it, I am going to cook this one too, thanks for sharing your good recipes.

Qian

added some chili flakes to give some heat.... Heaven......

 

 

Nutrition Facts

Serving Size 540g (19.0 oz)
Amount per Serving
Calories 6579% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 428mg 18%
Total Carbohydrate 34g 34%
Dietary Fiber 3g 10%
Sugars g
Protein 90g
Vitamin A 30% Vitamin C 127%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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