Best Easy Chicken Breast With Mandarin Oranges And Water Chestnuts Recipes

MANDARIN ORANGE CHICKEN

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

CHINESE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
• In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

MANDARIN ORANGE CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

CHICKEN AND MANDARIN ORANGES

Steps:

• 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.

EASY CHICKEN BREAST WITH MANDARIN ORANGES AND WATER CHESTNUTS

Steps:

• 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.

EASY CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

SWEET AND SOUR CHICKEN WITH ORANGES RECIPE

Steps:

• Combine marinade ingredients in a medium bowl. Remove skin from chicken and cut meat into bite-sized pieces. Place in the bowl with the marinade and set aside. Place a wok or large skillet over high heat until hot. Add oil, swirling to coat sides of pan. Add chicken; stir-fry for 2 minutes or until chicken turns opaque. Add water chestnuts, sweet and sour sauce and crushed red pepper; cook for 1 minute. Gently stir in half of the mandarin oranges and half of the green onions. Transfer to a serving platter. Garnish with remaining mandarin oranges and green onions. This recipe yields 2 servings.