Wednesday, July 23, 2008

Chicken and Cilantro Week-Recipe #2: Chicken and Manadarin Oranges

Chicken and Mandarin Oranges (as posted on

1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon canola oil
1 (11 ounce) can mandarin oranges
1 small onion, chopped
1/8 teaspoon crushed red pepper flakes
Hot cooked rice
2 teaspoons cornstarch
2 tablespoons water
1/4 cup minced fresh cilantro

In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm.
Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.

My Notes:

I liked this-it was light and fresh tasting. I did use more oranges and more juice than the recioe called for though and I also added broccoli to it and then some cashews when I plated the dish. Serve with brown rice.

Nice and easy work week dinner recipe.

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