This baked asian mandarin orange chicken makes for a tasty and simple weeknight meal. All the flavor and none of the fat, you won’t even miss the fried version of this classic.
I absolutely love Chinese food. When I was in high school they built a Panda Express around the corner from my house and I went at least 3 times a week. I was addicted to the sticky tangy orange chicken and the mushroom chicken. Nowadays I try to keep things a little healthier so when my Chinese food cravings start up, I whip up this quick and easy mandarin orange chicken.
This mandarin orange chicken comes together so quickly. I marinate the chicken in the sauce over night and then when dinner time rolls around I just pop the chicken and all the marinade in the oven for 45 minutes. Make a quick bag of brown rice and voila, dinner is served. It doesn’t get much easier than that.
I have been making this recipe forever. It was given to me by one of our family friend’s who just happens to be a firefighter. (Did you know most firefighters are amazing cooks? They are. Seriously.) This chicken was one of his signature dishes at his station. The guys all raved about it. And I guarantee that you’ll be raving too.
- 4 Boneless Skinless Chicken Breasts
- 1 Can Mandarin Oranges (15 oz. can)
- 1 Tablespoon Low-Sodium Soy Sauce
- 1-2 Tablespoons Asian Garlic Chili Sauce
- 2 Tablespoons Frozen Orange Juice Concentrate
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Oyster Sauce
- Sesame Seeds for garnish (optional)
- Salt and Pepper to Taste
- In a large freezer bag mix all ingredients and shake well.
- Refrigerate for 6 hours or over night.
- Spray 8x8 glass cooking pan with nonstick cooking spray.
- Pour chicken breasts and all of the marinade into glass baking dish.
- Bake on 350 for 35-40 minutes. Garnish with optional sesame seeds.