This mandarin chicken is packed with sweet and sour flavor in every bite. Serve it with steamed rice and broccoli, and top it with sesame seeds and green onions for a complete meal.
1½poundsboneless, skinless chicken breastschopped into bite-sized chunks
1tablespoonvegetable oil
⅓cuporange juice
¼cuplow-sodium soy sauce(see note)
2tablespoonsbrown sugar
2tablespoonswater
1½tablespoonscornstarch
2clovesgarlicminced
½teaspoonfreshly grated ginger
¼teaspoonground black pepper
For Serving (optional)
Steamed rice
Broccoli
Sliced green onions
Sesame seeds
Instructions
Heat the oil in a wok or a large skillet set over medium-high heat, then add the chicken. Cook for 2-3 minutes on each side until the chicken is browned and mostly cooked.
Meanwhile, whisk together the orange juice, soy sauce, brown sugar, water, cornstarch, garlic, ginger, and black pepper in a bowl until well combined.
⅓ cup orange juice, ¼ cup low-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons water, 1½ tablespoons cornstarch, 2 cloves garlic, ½ teaspoon freshly grated ginger, ¼ teaspoon ground black pepper
Pour the sauce over the chicken and stir to coat. Allow the contents of the skillet to come to a low boil, then reduce the heat to low and let it simmer for 5-8 minutes until the sauce has thickened and the chicken is cooked through.
Serve hot with rice and broccoli; garnish with green onions and sesame seeds, if desired.
Steamed rice, Broccoli, Sliced green onions, Sesame seeds
Notes
Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
You can use boneless, skinless chicken thighs instead of breasts.
Try your best to cut the chicken into equal-sized pieces so that it cooks evenly.
Feel free to adjust the sauce until it is to your personal tastes.
Take care not to overcook the sauce or it could become thick and gluey.
Nutritional information does not include optional ingredients.
Storage: Store mandarin chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.