Wok-Tossed Mandarin Orange Chicken

Crispy chicken pieces tossed in a sweet and tangy mandarin orange sauce with colorful bell peppers, served over fluffy brown rice for a complete and flavorful weeknight dinner.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.06/serving

Dietary

• Dairy-Free
• Egg-Free
• Nut-Free
• High-Protein

Tags

• stir-fry
• quick
• savory
• sweet
• fresh
• one-pot

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 cup mandarin orange juice
• 0.25 cup soy sauce (low sodium)
• 2 tablespoon brown sugar
• 1 tablespoon white vinegar
• 1 teaspoon red pepper flakes
• 1 tablespoon cornstarch slurry (mixed with 2 tablespoons cold water)
• 1 cup brown rice (uncooked)
• 2 cup water

Instructions

1. Cook 1 cup uncooked brown rice according to package directions or in a rice cooker with 2 cups water while preparing the rest of the meal.
2. Toss 1 1/2 pounds chicken breast pieces with 2 tablespoons cornstarch until evenly coated.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
4. Add a little more vegetable oil to the skillet if needed. Add thinly sliced red bell pepper and green bell pepper and stir-fry for 2-3 minutes until slightly tender-crisp. Add minced garlic and grated fresh ginger and stir-fry for 1 minute until fragrant.
5. In a small bowl, whisk together 1 cup mandarin orange juice, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon white vinegar, and optional 1 teaspoon red pepper flakes for the sauce.
6. Pour the sauce into the skillet with the vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
7. Return the cooked chicken to the skillet, tossing to coat completely in the orange sauce. Serve immediately over the prepared brown rice.

Notes

You can add other vegetables like broccoli florets or snap peas to this stir-fry for added nutrition and crunch.

Nutrition (per serving)

• Calories: 530
• Protein: 52.8 g
• Carbohydrates: 48.5 g
• Fat: 13.5 g
• Fiber: 4.5 g
• Sodium: 1200 mg
• Saturated Fat: 2.5 g
• Sugar: 22.1 g
• Cholesterol: 125 mg