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Chicken with Mandarin Orange and Water Chestnut Sauce


Chicken with Mandarin Orange and Water Chestnut Sauce

Chicken with Mandarin Orange and Water Chestnut Sauce

Even though they're called water chestnuts, they're really tubers–-not nuts. But they are low in calories, about 14 per ounce, and virtually fat free.

Yield

Makes 4 servings

Ingredients

1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
4 teaspoons packed brown sugar
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1/4 cup water
1-1/2 cups chicken broth or stock
4 split chicken breast halves, skinned and boned

Preparation

  1. In small saucepan, combine mandarin oranges, water chestnuts, brown sugar, vinegar, soy sauce and cornstarch dissolved in 1/4 cup water. Cook until mixture becomes clear and thickens, about 4 to 5 minutes, stirring occasionally. Remove from heat. In large skillet, bring broth to a simmer. Pound chicken breasts with meat mallet to 1/2-inch thickness. Place chicken in skillet; cover and simmer over medium-low heat about 8 to 10 minutes or until chicken is no longer pink in center. Remove chicken from poaching liquid. Place on serving platter. Heat sauce if needed; spoon sauce over chicken.

Nutritional Information

Sodium 755 mg
Protein 20 g
Fiber <1 g
Carbohydrate 22 g
Cholesterol 73 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 18 %
Calories 253

Dietary Exchange

Meat 3
Vegetable 1
Fruit 1

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