Easy Chicken with Mandarin Orange & Water Chestnut Sauce Recipe

INGREDIENTS

1 can (11 ounces) mandarin oranges, drained 1 can (8 ounces) sliced water chestnuts, drained 4 teaspoons packed brown sugar 2 tablespoons white vinegar 1 tablespoon reduced-sodium soy sauce 2 teaspoons cornstarch 1/4 cup water 1‑1/2 cups chicken broth or stock 4 split chicken breast halves, skinned and boned

PREPARATION:

1. In small saucepan, combine mandarin oranges, water chestnuts, brown sugar, vinegar, soy sauce and cornstarch dissolved in 1/4 cup water. Cook until mixture becomes clear and thickens, about 4 to 5 minutes, stirring occasionally. Remove from heat. In large skillet, bring broth to a simmer. Pound chicken breasts with meat mallet to 1/2-inch thickness. Place chicken in skillet; cover and simmer over medium-low heat about 8 to 10 minutes or until chicken is no longer pink in center. Remove chicken from poaching liquid. Place on serving platter. Heat sauce if needed; spoon sauce over chicken.

This recipe appears in: Chinese NUTRITIONAL INFORMATION: Sodium 755 mg Protein 20 g Fiber <1 g Carbohydrate 22 g Cholesterol 73 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 18 % Calories 253 DIETARY EXCHANGE: Meat 3 Vegetable 1 Fruit 1