Chicken with Mandarin Orange and Water Chestnut Sauce
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Chicken with Mandarin Orange and Water Chestnut Sauce
YIELD Makes 4 servings
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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:
- 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.
This recipe appears in:
Chinese
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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