Mandarin Chicken Saute

Mandarin Chicken Saute

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Roxanne E Chan
Recipe by  Roxanne E Chan

“I used my leftover jelly beans in this creative main dish featuring oriental flavors. Quick and easy, it's delicious too.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
  2. In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
  3. Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.

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Reviews (8)

Rate This Recipe


Great sauce, but I wanted more of it! Next time I will double the sauce.



This unique dish turned out really good! I did do some different things, but didn't change the recipe really. 1. I decided to double the sauce like other reviewers suggested (good call). 2. I used 15 small orange jelly beans (Starburst kind). 3. I tenderized my chicken breasts before cooking and used an electric frying pan which I used again for the sauce to save on clean up. 4. I used finely chopped white onion instead of green. 5. I didn't take the jelly beans out and didn't garnish with any more either. 6. Didn't have any ginger root, so I sprinkled in some ground ginger. If you don't have any jelly beans, I'm sure orange marmalade would work out too, maybe even try lemon or lime jelly beans? It was a bit spicy, so if you have kids who wouldn't go for that, reduce or omit the crushed pepper and ginger. I served this with rice and sweet potatoes for a great dinner!



Great and simple recipe. As suggested by someone else I added aprox 1 tsp of cornstarch dissolved in water at the end of the cook time to make a thicker sauce. Other than that, followed the recipe to a T. Can't wait to make it again!

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Amount Per Serving (4 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 174 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Chicken Saute with Triple Berry Glaze


next recipe:

Cider Vinegar Chicken