Recipe by Roxanne E Chan
"I used my leftover jelly beans in this creative main dish featuring oriental flavors. Quick and easy, it's delicious too."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
orange jelly beans
crushed red pepper flakes
minced fresh ginger root
minced green onions
fresh cilantro sprigs, for garnish
Great sauce, but I wanted more of it! Next time I will double the sauce.
This unique dish turned out really good! I did do some different things, but didn't change the recipe really. 1. I decided to double the sauce like other reviewers suggested (good call). 2. I used 15 small orange jelly beans (Starburst kind). 3. I tenderized my chicken breasts before cooking and used an electric frying pan which I used again for the sauce to save on clean up. 4. I used finely chopped white onion instead of green. 5. I didn't take the jelly beans out and didn't garnish with any more either. 6. Didn't have any ginger root, so I sprinkled in some ground ginger. If you don't have any jelly beans, I'm sure orange marmalade would work out too, maybe even try lemon or lime jelly beans? It was a bit spicy, so if you have kids who wouldn't go for that, reduce or omit the crushed pepper and ginger. I served this with rice and sweet potatoes for a great dinner!
Great and simple recipe. As suggested by someone else I added aprox 1 tsp of cornstarch dissolved in water at the end of the cook time to make a thicker sauce. Other than that, followed the recipe to a T. Can't wait to make it again!
This was interesting and enjoyable! I doubled the sauce and it was just enough (barely). I added a can of mandarin oranges at the end to give the dish some more freshness.
I was a little bit wary of the jelly bean idea, but this turned out wonderful. I used ten large jelly beans, but once the outside was dissolved in the sauce, I took them out, because I thought the extra sugar wasn't really needed. I like a thicker sauce, so I added a tsp of cornstarch dissolved in a tablespoon of water after the sauce was almost done simmering. We like things spicy, so I doubled the red pepper. I also doubled the sauce, as some of the other reviewers suggested, and I still wanted more! Next time I'll triple it :) A very good recipe.
This is not as orange tasting as I had hoped even though I used the jellybelly jelly beans and left them in the sauce as another reviewer suggested. I also agree with everyone else....double up on the sauce.
Great recipe. My husband will never order any kind of orange chicken, but he loved this. I cut the chicken into strips and coated with flour before cooking. Also, I didn't have any jelly beans so I used 1 tablespoon of orange marmalade instead. I also added sugar snap peas and garnished with mandarin oranges. I also took the advice of the previous reviewer and doubled the sauce. This went great over rice.
I thought this was a great recipe- the second time. I only say that because all the ingredients are not cheap- but great tasting chicken and once you have all the oils you're set! Love the jelly bean part! Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Mandarin Chicken Saute
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 59
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a healthy Asian-inspired pasta salad with chicken.
A comforting combination of chicken, veggies, and creamy sauce.
A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture.