Mandarin Chicken Saute Recipe -
Mandarin Chicken Saute Recipe
  • READY IN 30 mins

Mandarin Chicken Saute

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Jan 07, 2004

Great sauce, but I wanted more of it! Next time I will double the sauce.

Apr 07, 2007

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!


12 Ratings

Sep 05, 2008

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!

Jan 30, 2012

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.

Sep 01, 2008

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.

May 05, 2007

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.

Feb 13, 2007

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.

Aug 21, 2008

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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