mandarin orange chicken recipe

The Best mandarin orange chicken recipe

I have been making this Mandarin Orange Chicken recipe for years, and it’s still a favorite in my household. The dish originated in Chinese cuisine, where it’s known as ‘zha jiao’ or ‘steamed chicken’.

The original recipe involved steaming chicken in a flavorful broth with mandarin oranges, but I’ve adapted it to suit my family’s taste by adding a sweet and savory sauce. When I cook this dish, the aroma of ginger and garlic fills the air, and the citrusy flavor of the mandarin oranges transports me to a sunny day in spring.

My kids love helping me prepare the ingredients, from chopping the oranges to stirring the sauce. This recipe is perfect for a quick weeknight dinner or a special occasion like a holiday party.

I’ve even served it at potlucks and family gatherings, where it’s always a hit. The health benefits of this dish are numerous – it’s high in protein, low in calories, and rich in vitamins and minerals.

Plus, the combination of chicken, vegetables, and citrus fruits makes for a well-rounded meal that’s easy on the stomach. Whether you’re cooking for one or a crowd, this recipe is sure to please.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

This mandarin orange chicken recipe is always a good idea for any occasion because it comes together fast and pleases both kids and adults. I make it for busy weeknights when I need something quick but also for potlucks and family dinners where everyone wants something familiar and comforting.

The balance of sweet citrus and savory soy sauce makes it a crowd pleaser every single time. For leftovers I store the chicken and sauce separately if I can to keep the coating from getting too soft.

When I am ready to reheat I use a skillet over medium heat with a splash of water or extra orange juice to revive the sauce. It also reheats well in an air fryer at 350 degrees for about five minutes which brings back some of the crunch.

I like to serve it over fresh rice with a sprinkle of green onions and sesame seeds for a quick weeknight meal that feels special. This recipe has become a staple in my kitchen and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Mandarin Orange Chicken

1. Can I use canned mandarin oranges for this recipe?

Yes you can use canned mandarin oranges but drain them well first. The juice from the can works great for the sauce so do not throw it away. Just make sure to pat the orange segments dry before adding them to the dish so they do not make the sauce watery.

2. How do I keep the chicken crispy after adding the sauce?

The key is to fry the chicken until it is deep golden brown and then toss it with the sauce right before serving. Do not let the sauced chicken sit for more than a few minutes. If you need to reheat leftovers use an air fryer or oven to bring back the crunch.

3. Can I make this recipe gluten free?

Absolutely just swap the soy sauce for tamari or coconut aminos and use a gluten free flour blend instead of all purpose flour for the coating. The rest of the ingredients are naturally gluten free so it is an easy swap.

4. What is the best cut of chicken to use?

Boneless skinless chicken thighs give the most tender and juicy results. Chicken breasts work too but they can dry out faster so watch the cooking time carefully. Cut the chicken into bite sized pieces so they cook evenly.

5. Can I bake the chicken instead of frying it?

Yes you can bake the coated chicken pieces on a parchment lined sheet pan at 400 degrees Fahrenheit for about 15 to 20 minutes. Flip them halfway through for even browning. The texture will be less crispy than fried but it still tastes great and is a lighter option.

6. How long does leftover mandarin orange chicken last in the fridge?

Store leftovers in an airtight container for up to three days. The sauce will soften the coating over time so expect a softer texture when reheating. To reheat use a skillet over medium heat with a splash of water to loosen the sauce.