A pretty and tasty dish that's easy and quick! Serve with rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place flour in a small bowl. Dredge chicken in the flour to lightly coat.

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  • Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.

  • Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

Nutrition Facts

403 calories; 18.8 g total fat; 84 mg cholesterol; 519 mg sodium. 27.7 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (175)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2004
This is a great recipe! I cut the chicken into little strips. I also used 1 cup of orange juice and let the sauce reduce a little until it was thick and sticky. Served over rice with some chow mein noodles sprinkled over the top this is a great weeknight meal! Read More
(52)

Most helpful critical review

Rating: 3 stars
03/28/2007
After reading the reviews I modified this because my husband is a "texture" guy and I didn't think he would like chunks of oranges. Instead of the mandarin oranges and orange juice I added orange zest (approx. 1 tsp) and then squeezed 2/3 C juice from the oranges and added that to the sauce. This added the perfect amount of orange flavor without the extra calories of the orange marmalade alternative. I also cooked the chicken in olive oil and sesame oil instead of butter for a more asian flavor. I tossed in some broccoli toward the end and let the sauce thicken. It tastes better than takeout! You might want to toss in the cashews right before serving (or if reheating in the microwave add after nuking) because they lose their crunchiness if they get cooked too long or microwaved. Read More
(107)
222 Ratings
  • 5 star values: 108
  • 4 star values: 65
  • 3 star values: 29
  • 2 star values: 8
  • 1 star values: 12
Rating: 5 stars
01/24/2004
This is a great recipe! I cut the chicken into little strips. I also used 1 cup of orange juice and let the sauce reduce a little until it was thick and sticky. Served over rice with some chow mein noodles sprinkled over the top this is a great weeknight meal! Read More
(52)
Rating: 3 stars
03/28/2007
After reading the reviews I modified this because my husband is a "texture" guy and I didn't think he would like chunks of oranges. Instead of the mandarin oranges and orange juice I added orange zest (approx. 1 tsp) and then squeezed 2/3 C juice from the oranges and added that to the sauce. This added the perfect amount of orange flavor without the extra calories of the orange marmalade alternative. I also cooked the chicken in olive oil and sesame oil instead of butter for a more asian flavor. I tossed in some broccoli toward the end and let the sauce thicken. It tastes better than takeout! You might want to toss in the cashews right before serving (or if reheating in the microwave add after nuking) because they lose their crunchiness if they get cooked too long or microwaved. Read More
(107)
Rating: 5 stars
01/24/2004
This is a great recipe! I cut the chicken into little strips. I also used 1 cup of orange juice and let the sauce reduce a little until it was thick and sticky. Served over rice with some chow mein noodles sprinkled over the top this is a great weeknight meal! Read More
(52)
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Rating: 4 stars
01/22/2003
My husband loved this! It was orangey without being too sweet. For homemade chinese food it was pretty easy too. Read More
(40)
Rating: 5 stars
06/13/2003
This is easy and delish. A nice light meal great for summer dinner or company sunday lunch. Read More
(30)
Rating: 5 stars
03/22/2004
Great sauce! I used only two chicken breasts but the full recipe of sauce. Glad I did because my husband & I couldn't get enough of it. I added garlic powder salt and pepper to the flour and more OJ than the recipe called for (added more as the sauce reduced). Just the right combination of sweet and spicy. THanks!!! Read More
(26)
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Rating: 3 stars
01/22/2003
I dont have any kids but i did i think htis would be okay for them. its really easy and quick but its not the authentic chinese taste if that's what youre looking for. you can try putting orange zest of you dont have any mandarin oranges. its an average american version of orange chicken. Read More
(22)
Rating: 5 stars
01/22/2003
This recipe was great I used chicken tenders instead of breasts. If you can't find tenders cut breasts in 1 1/2 in strips. Read More
(20)
Rating: 5 stars
02/25/2004
Wonderful! When I have a craving for the deep-fried version at Chinese take-outs I make this. I add a little Chinese Five Spice powder to deepen the flavor. Read More
(20)
Rating: 4 stars
01/23/2004
This dish was really good. First I cut the chicken into 3-inch strips. Then I added fresh little red peppers (about 5)and some mushrooms for color. I also used alittle bit of the orange's juice as the sauce and let it simmer for alittle bit while stirring. It came our a good consistency; kinda sticky thick. The pepers give it a good zing. For someone who said that it didn't taste "authentic". It's because it's not. Read More
(17)