Baked Mandarin Orange Chicken

May 12, 2014

615

The sauce, made from canned mandarin oranges, was much lighter then Panda’s orange sauce which I think is ideal for spring or summer weather.

2 Large boneless, skinless chicken breasts (fat trimmed and cut into chunks)
1/2 cup corn startch
extra virgin olive oil (for frying)
salt and pepper to taste
1 teaspoon balsamic vinegar
3 tablespoons ketchup
4 tablespoons light brown sugar
1 can mandarin oranges (15 oz can, pureed in a blender)

Pre-heat the oven to 375 degrees. Add the olive oil to a deep skillet. Roll the chicken in the corn starch, coating the pieces completely. Fry the chicken in the skillet on medium to high heat until the...
See the full directions on my site

Nutritions

Calories
147

Sodium
394mg
16% DV

Fat
2g
3% DV

Protein
10g
20% DV

Carbs
21g
7% DV

Fiber
2g
8% DV