Mandarin Orange Chicken

5 from 1 reviews


  • 1 ½ pounds boneless chicken breast, cubed
  • 2 tablespoons orange juice
  • ¼ cup plus 1 tablespoon corn starch
  • 2 tablespoons vegetable oil
  • 1 ½ cups red, orange or yellow peppers (or combination), cut in to strips
  • 1 cup sweet onion, sliced
  • 12 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 11oz can mandarin orange with juice
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons brown sugar
  • Salt and pepper
  • 12 tablespoons orange zest for serving (optional)

Coconut Rice

  • 1 14oz can lite coconut milk
  • 3 tablespoons water
  • 1 cup white rice
  • 1/4 teaspoon salt


  1. Directions
  2. In a medium bowl sprinkle chicken with a pinch of salt and pepper. Pour orange juice over chicken and toss with ¼ cup corn starch until coated evenly.
  3. Heat oil in a large skillet on medium heat and add chicken to skillet.
  4. Cook chicken, turning frequently until all sides are brown and chicken is cooked thoroughly.
  5. Add peppers, onion and garlic and cook until slightly tender, about 5 minutes.
  6. Mix 1 tablespoon cornstarch with soy sauce and hoisin sauce.
  7. Add mixture to skillet with mandarin oranges with juice, vinegar and sugar and stir until blended. Cook for an additional 3 minutes.
  8. Add a pinch of salt and pepper for taste if desired.

Coconut Rice

  1. In a medium pot add coconut milk, water and a pinch of salt and bring to boil.
  2. Add rice and stir.
  3. Reduce heat to low and cover for 20 minutes until milk is absorbed and rice is cooked.
  4. Add salt if desired, fluff with fork and serve.