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Sweet and Sour Chicken with Oranges














Trans-fat Free


Mandarin marinade
2 tablespoons soy sauce, tamari
1 tablespoon chinese (xiao xiang) wine
or dry sherry
2 teaspoons cornstarch
2 teaspoons vegetable oil
pound chicken breasts
skinless, boneless
2 tablespoons vegetable oil
½ cup water chestnuts
cup sweet and sour sauce
¼ teaspoon red pepper flakes
11 ounces mandarin oranges
3 each scallions, spring or green onions
cut into 2 inch slivers


Combine marinade ingredients in a medium bowl.

Remove skin from chicken and cut meat into bite-sized pieces.

Place in the bowl with the marinade and set aside.

Place a wok or large skillet over high heat until hot.

Add oil, swirling to coat sides of pan.

Add chicken; stir-fry for 2 minutes or until chicken turns opaque.

Add water chestnuts, sweet and sour sauce and crushed red pepper; cook for 1 minute.

Gently stir in half of the mandarin oranges and half of the green onions.

Transfer to a serving platter.

Garnish with remaining mandarin oranges and green onions.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 25741% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 510mg 21%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 50g
Vitamin A 12% Vitamin C 35%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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