main meals

Ingredients

	2 tsp dark sesame oil
	2 tsp orange zest, strips
	1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	15 oz Sunfresh Mandarin Oranges In Light Syrup, or similar item
	1/2 cup(s) reduced-sodium chicken broth
	1 Tbsp low-sodium soy sauce
	1 Tbsp orange zest, finely grated, or to taste
	2 tsp cornstarch

Instructions

• Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
  
  
• Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Chef Tips

• We renovated Orange Chinese Chicken by:
  • Using a strong-flavored oil so that we could get intense flavor with a smaller amount.
    
    
  • Thickening the sauce with cornstarch instead of a more caloric butter-flour mixture.
    
    
  • Opting for low-sodium soy sauce, instead of regular, to improve the dish's nutritional profile.