Easy Chicken Breast with Mandarin Oranges and Water Chestnuts
"This is a good sweet and sour Asian recipe that I have made many times. I love that it is easy and doesn't require expensive ingredients or a lot of time. *Bonus* Kids like it too!"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 4 teaspoons brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch, dissolved in
- 1⁄4 cup water
- 1 1⁄2 cups chicken broth or 1 1/2 cups chicken stock
- 1 1⁄2 lbs boneless skinless chicken breasts, trimmed and fileted
- cooked rice or Asian noodles
directions
- In a small saucepan, combine first 6 ingredients and begin cooking over low heat, stirring occasionally.
- Meanwhile, in a large skillet, bring the broth to a gentle simmer.
- Place chicken in the skillet, cover and simmer over medium-low heat for 8-10 minutes or until cooked completely.
- By now, the sauce should be clear and thickened and ready to spoon over the chicken.
- Remove chicken from the poaching liquid and serve with sauce spooned over it and some rice or asian noodles on the side.
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Reviews
-
This was fast and easy. I liked simmering the chicken breasts in the chicken broth; I don't usually cook my chicken breasts that way and it was really a no fuss method. I used pineapple instead of oranges (my DH doesn't care for oranges), added some frozen peas and fresh carrots...added a little broth to the sauce pot and covered for 5 minutes or so to cook the carrots. Easy meal that everyone liked. Not one I would serve guests but great for week night meal. -
I thought it was a bit bland, but I did like how easy it was to make. I suggest adding garlic &/or onion to the broth & ginger to the sauce. My 2 1/2 year old didn't eat it (he's not a picky eater.)
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I made this recipe as directed. My kids liked it, I thought it needed some salt or something. I will make it again, but experiment with different seasonings. I love that the kids like it and it was really quick to make. -
I made this last night and it turned out very nice. Following directions to the letter, the sauce was a little too thick so I used the chicken broth to thin it out, a little. "We three" enjoyed the unique taste but agreed that next time, (and there will be a next time) that the brown sugar should be cut by at least i teaspoon. This could be a personal ppreference as we don't like "too sweet" sauces. Otherwise, great recipe, TiaGem, thank's!
Tweaks
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This was fast and easy. I liked simmering the chicken breasts in the chicken broth; I don't usually cook my chicken breasts that way and it was really a no fuss method. I used pineapple instead of oranges (my DH doesn't care for oranges), added some frozen peas and fresh carrots...added a little broth to the sauce pot and covered for 5 minutes or so to cook the carrots. Easy meal that everyone liked. Not one I would serve guests but great for week night meal.
RECIPE SUBMITTED BY
TiaGem
United States
I'm a native Floridian (there's not many of us!) I currently hold the position of Domestic Goddess in the Stout household. I am blessed in that my husband is my soulmate. We share 3 remarkable children, a white cat and, most recently, a white puppy. In the future I plan to finish nursing school and maybe have a woodworking business on the side. Right now I enjoy restoring fatigued furniture, astronomy, and cooking, which brings me here. Oh! I started gardening this year, I love herbs since they are also useful in the kitchen- my favorite being basil.
