Mandarin Chicken Recipe

Ben Carraoli

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Prep Time 5

Cook Time 17

Total Time 22

Servings: 4

Course: Dinner

Calories: 240

4 boneless skinless chicken breasts, chopped into bite-sized chunks: Use fresh chicken for best texture—frozen tends to retain moisture and won’t brown as nicely.
1 tbsp canola or vegetable oil: Either works well for high-heat cooking without overpowering the flavor.
1/4 cup orange juice: Fresh-squeezed is ideal for a bright clean flavor, but bottled works in a pinch.
1/4 cup soy sauce: Opt for low-sodium if you’re watching your salt intake.
2 tbsp brown sugar: This gives the sauce that deep caramel-like sweetness. Don't skip it!
2 tbsp water: Thins the sauce to help it coat the chicken evenly.
1 tbsp cornstarch: Creates that glossy thick glaze once cooked with the sauce.
1/4 tsp ground black pepper: Just enough to balance the sweetness and add subtle heat.
Optional: sliced green onions and sesame seeds: Perfect for garnish and added crunch!

Start by heating oil in a large skillet over medium-high heat. Once hot, add your chicken chunks. Stir them gently to coat with the oil, then let them sit for a couple of minutes to brown on one side. Don’t overcrowd the pan—browning gives the chicken that yummy texture.
While the chicken is browning, combine orange juice, soy sauce, brown sugar, water, cornstarch, and pepper in a bowl. Use a whisk or fork to stir until the cornstarch is fully dissolved. This step makes sure the sauce thickens smoothly without lumps.
Once your chicken is browned, pour the sauce over it. Give it a quick stir so the chicken is coated. When the sauce begins to bubble, reduce the heat to a simmer. Let everything cook together for about 10 minutes. The sauce will thicken into a beautiful glaze and the chicken will be cooked through.
Turn off the heat and serve hot. Sprinkle sesame seeds or sliced green onions on top for a nice crunch and visual appeal. Trust me—presentation makes it even more enjoyable!