Mandarin Orange Chicken

Mandarin Orange Chicken

Mandarin Orange Chicken


Makes 6 servings


2 tablespoons rice vinegar
2 tablespoons light soy sauce
2 tablespoons olive oil, divided
2 teaspoons grated orange peel
1 clove garlic, minced
1 pound boneless skinless chicken breasts, cut into strips
2 cans (11 ounces each) mandarin oranges, undrained
1/2 cup orange juice
2 tablespoons cornstarch
1/2 teaspoon red pepper flakes
1 onion, cut into thin wedges
1 small zucchini, sliced
1 red bell pepper, cut into 1-inch triangles
1 can (3 ounces) chow mein noodles (optional)


  1. Combine vinegar, soy sauce, 1 tablespoon oil, orange peel and garlic in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 15 minutes to 1 hour.
  2. Drain chicken, reserving marinade. Drain oranges, reserving liquid; set oranges aside. Combine marinade from chicken and liquid from oranges in small bowl; add enough orange juice to make 2 cups liquid. Whisk in cornstarch and red pepper flakes; set aside.
  3. Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Add chicken; stir-fry 2 to 3 minutes or until cooked through. Remove chicken; set aside.
  4. Stir-fry onion 1 minute over high heat. Add zucchini; stir-fry 1 minute. Add bell pepper; stir-fry 1 minute or until all vegetables are crisp-tender. Add orange juice mixture. Cook and stir until mixture comes to a boil; boil 1 minute. Add chicken, cook until hot. Add oranges and gently stir. Transfer to serving plate. Serve with rice or top with chow mein noodles.

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