 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve these saucy orange-topped chicken breast halves with Asian noodles - such as soba, somen, or udon - and steamed snow peas. Ingredients:
2 teaspoons dark sesame oil |
4 (4-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (11-ounce) can mandarin oranges in light syrup, undrained |
1/2 cup chopped green onions |
1 tablespoon finely chopped seeded jalapeño pepper |
1 teaspoon bottled minced garlic |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon low-sodium soy sauce |
2 teaspoons cornstarch |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.
|
|