Mandarin Chicken
The ultimate comfort food, Mandarin Chicken brings together sweet and savory flavors in a quick and easy weeknight dinner. Bursting with citrus goodness, this dish is sure to satisfy your cravings. Make it tonight!
Equipment
- Skillet
- Whisk
- Wooden Spoon
- Chef's Knife
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 pound boneless skinless chicken breasts cut into bite-size pieces and patted dry with paper towel
- kosher salt & freshly ground black pepper to taste
- ¼ cup freshly squeezed orange juice
- 2 teaspoons orange zest
- ¼ cup soy sauce
- 2 tablespoons water
- 2 tablespoons honey
- 2 teaspoons cornstarch
- ¼ teaspoon red pepper flakes optional (add more if you like)
- Sliced green onion and sesame seeds for garnish
Instructions
- Set a wok or large skillet with tall sides over medium-high heat. When hot, add the olive oil and toasted sesame oil.
- Once oil starts to shimmer, carefully add the chicken to the skillet in a single layer. Sprinkle the chicken fairly generously salt & pepper. Cook for 4 to 5 minutes, stirring occasionally, or just until the chicken is no longer pink on the outside (it will not be fully cooked on the inside).
- In a small bowl, whisk together the orange juice and zest, soy sauce, water, honey, cornstarch, and red pepper flakes.
- Reduce heat to medium and add the sauce to the chicken. Fold to combine.
- Cook the chicken for an additional 8 to 10 minutes, or until the sauce has thickened into a glaze and the internal temperature of the chicken registers 165° F. If the sauce is darkening too quickly, reduce the heat a bit more.
- Garnish with green onion and sesame seeds, and enjoy hot.
Notes
- This recipe makes enough for 2 larger portions or 4 small portions.
- If the sauce is thinner than you’d like: Remove 2 tablespoons of the sauce to a small bowl or cup and whisk in 2 teaspoons of cornstarch to create a slurry. Then drizzle the slurry back into the skillet, whisking it into the bubbling sauce. Let the sauce cook for another minute or 2, until thickened.
- If the sauce is thicker than you’d like: Whisk in some water or more freshly squeezed orange juice, 2 tablespoons at a time, until the sauce is to your desired consistency.