Mandarin Chicken Saute

Mandarin Chicken Saute


"I used my leftover jelly beans in this creative main dish featuring oriental flavors. Quick and easy, it's delicious too."
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30 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
  2. In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
  3. Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.



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 us...

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 reci...

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.

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...

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 ...

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...

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 jel...