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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Chicken with Mandarin Orange and Water Chestnut Sauce
Yield: Makes 4 servings
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.
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Chinese
