From Cooking Light, July 2003. Suggested accompaniments are Asian noodles and steamed snow peas.
2 teaspoons dark sesame oil 4 (4-oz.) skinless, boneless chicken breast halves Pinch of Kosher salt 1/4 teaspoon black pepper 1 (11-oz.) can mandarin oranges in light syrup, undrained 1/2 cup chopped green onions 1 tablespoon finely chopped seeded jalapeno pepper 1 teaspoon bottled minced garlic 1/2 cup low-sodium chicken broth 1 tablespoon low-sodium soy sauce 2 teaspoons cornstarch
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, jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce and cornstarch, and add to pan. Bring to a boil; cook 1 minute or until slightly thickened. Makes 4 servings.
From Cooking Light, July 2003. Suggested accompaniments are Asian noodles and steamed snow peas.
2 teaspoons dark sesame oil
4 (4-oz.) skinless, boneless chicken breast halves
Pinch of Kosher salt
1/4 teaspoon black pepper
1 (11-oz.) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 tablespoon finely chopped seeded jalapeno pepper
1 teaspoon bottled minced garlic
1/2 cup low-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
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, jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce and cornstarch, and add to pan. Bring to a boil; cook 1 minute or until slightly thickened. Makes 4 servings.