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Mandarin Orange Chicken
1 (24.5 oz.) jar or 6 (4 oz.) containers juice-sweetened mandarin oranges
1/2 cup low-sugar (not artificially sweetened) orange marmalade, such as Smucker's
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar or fresh lemon juice
1 tablespoon toasted sesame oil
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon Crushed red pepper flakes
1 lb boneless skinless chicken breast, cut into bite-size cubes
1 medium red bell pepper, chopped
1 each ( 8 oz.) can sliced water chestnuts, drained
2 each Scallions, thinly sliced
2 ( 8.8 oz) pkgs microwavable Cooked long grain white rice (such as Uncle Ben's Ready Rice)
1 tablespoon sesame seeds (optional)
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Mandarin Orange Chicken

Mandarin Orange Chicken

Mandarin Orange Chicken
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:10 minutes
1. Drain mandarin oranges, reserving 1/4 cup of the juice. In a medium bowl, mix together the reserved juice, marmalade, soy sauce, vinegar or lemon juice, oil, cornstarch, garlic powder, ginger, and red pepper flakes until combined. Stir in chicken.
2. Transfer to a 2-quart microwave-safe dish. Cover with microwave-safe plasticwrap, and microwave on high 3 minutes. Uncover and stir in bell pepper and water chestnuts. Replace plastic wrap; microwave on high until chicken is no longer pink in the center, about 4 to 5 minutes. Stir in scallions; replace plastic wrap and let stand 3 minutes.
3. While the chicken stands, prepare rice according to the instructions on the package. Set aside.
4. Stir half the drained mandarin oranges into the chicken. To serve, transfer chicken mixture to plates with rice. Arrange remaining oranges atop chicken mixture and sprinkle with sesame seeds. Serve with broccoli on the side if desired.
Source: Hannaford fresh Magazine, May - June 2012