Mandarin orange ginger chicken is an easy dish to make, full of flavor and nutrients. The combination of sweet and savory will certainly make your tastebuds very happy.
The moistness of the chicken lends itself well to this dish’s flavors, and it is covered in a thick sauce that is sure to please any palate.
This recipe serves four people, but can easily be doubled for more servings if they are wanted.
Please read this entire post before you begin preparing the recipe. But if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.
I received a starter set of Cook with Jax spice rubs in exchange for trying the product, sharing it on this blog, and giving my honest opinion.
Ginger Orange Chicken Combination
This is one of my favorite flavor combinations because it offers depth in all of its deliciousness. You’ll know what I mean once you taste it.
The subtle sweetness of the oranges counters the tangy flavors of the spices without being too overpowering in this recipe.
This dish is super easy to make. You can also add more of any of the ingredients if you want. However, I always recommend making it according to these instructions the first time.
Here’s what you’ll need:
- Chicken breast cut into small pieces
- Can of mandarin oranges with syrup
- Zucchini, cut up
- Onion, cut up
- Chopped bell peppers, cut up
- Ginger paste, ground ginger, or grated fresh ginger
- Jax Gar-Lick spice blend (see link below)
- Chicken broth
- Olive oil
- Salt and black pepper
If you prefer chicken thighs, you may use them instead of chicken breast.
You can also make this a mandarin orange chicken recipe without the ginger if you prefer.
For a sweeter flavor, add a couple of tablespoons of brown sugar. For more savory flavor, add low sodium soy sauce.
As the name implies, the Jax Gar-Lick has garlic in it. However, you can add more if you like.
If you want to order this Jax Gar-Lick spice blend, go to Cook with Jax. I highly recommend getting the starter set so you can try some of the different blends.
Feel free to garnish with orange zest, parsley, chives, sesame seeds, or any other toppings you like.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
Prep the Ingredients
First, cut the chicken into bite-size pieces. Sprinkle them with the Jax Gar-Lick spice blend.
Carefully put all of the chicken pieces in a plastic bag and refrigerate it for an hour or two.
This gives the seasoning a chance to work its way into the chicken.
While you’re waiting, cut all of the vegetables into bite-size pieces.
How to Make Mandarin Orange Ginger Chicken
Now it’s time to cook. Pour half of the olive oil into the bottom of a large nonstick skillet. Turn the heat on medium.
After the skillet is hot, put the chicken in the skillet and brown it on all sides over medium heat. Remove the chicken and set it aside.
Pour the rest of the olive oil into the skillet.
Now pour all of the vegetables (zucchini, onions, and peppers) into the skillet and sauté until the onions are translucent.
Remove the vegetables from the pan and set them aside.
Pour the juice from the can of mandarin oranges into the pan to deglaze it. Turn the burner down to medium-low heat.
Make a slurry of cornstarch and half of the chicken broth. You can either whisk it together or put it in a shaker bottle and shake it until the cornstarch dissolves.
Slowly pour the slurry into the mandarin orange juice, stirring as you go. Now stir in the remaining chicken broth.
Add the ginger to the mixture and stir it well.
You can add salt and black pepper if you like, but I recommend tasting it first. The spice rub has quite a bit of salt, so you might not need more.
Return the chicken and vegetables to the pan and mix it into the ginger-orange-chicken broth gravy.
Cover the pan and simmer on low heat until the chicken is done. Remove the lid and add the mandarin orange slices. Cover and heat for a couple more minutes or until the oranges are hot enough.
I don’t recommend cooking the oranges very long because they’ll fade and get mushy.
Serve this delicious and healthy dish over rice. I prefer white rice, but it’s good over brown rice or noodles.
Delicious Sides to Serve with Mandarin Orange Ginger Chicken
Although you don’t have to offer any side dishes with this meal, it’s always fun to have something else. Here are some wonderful side dishes that go with this flavorful dinner:
Broccoli Slaw – Add even more nutrition and deliciousness to this meal for a huge win!
Watermelon Cucumber Salad -Refreshing and oh-so yummy, your family will love this wonderful salad!
Creamy Coleslaw – This creamy coleslaw goes with everything. In fact, it’s not a bad idea to make a big batch and keep it in the fridge to serve with meals like this.
Tomato Cucumber Corn Salad – For a colorful side salad to go with your bright and cheery main dish, put this salad on the table and watch everyone’s faces light up!
Cloud Bread – Light and fluffy as the name implies, no one has to know that this bread doesn’t have a speck of flour in it. Yes, it’s gluten free!
Southern Style Cornbread – My grandmother’s recipe still stands as the best cornbread I make. It’s super delicious and perfect with a pat of melted butter!
This meal is so nutritious, you can have dessert afterward without feeling too much guilt. Here are some recipes we enjoy:
Creamy Cool Fruit Salad – Yes, I know this is called a salad. But seriously, it’s good enough to serve it for dessert!
3-Ingredient Lemon Bars – No one has to know how easy it is to make these lemon bars. They’re so delicious everyone will think you spent hours in the kitchen!
Pineapple Dump Cake – Serve this pineapple delight with a scoop of vanilla ice cream for the perfect ending to this yummy meal!
Creamy No-Bake Cherry Lime Pie – The is probably the most refreshing dessert ever! Don’t be surprised when your family requests it for the next special occasion!
- 1 pound of chicken breast cut into bite-size pieces
- One 15-ounce can of mandarin oranges in light syrup
- 2 medium zucchini cut into bitesize pieces
- 1 medium onion cut into bitesize pieces
- 1 cup of chopped bell peppers (any color)
- 2 teaspoons of ginger (ginger paste or ground ginger)
- 2 heaping tablespoons of Jax Gar-Lick spice blend (more if you want it extra spicy)
- 1 cup of chicken broth
- 1 tablespoon of cornstarch
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- Cut the chicken into bitesize pieces and sprinkle with the Jax Gar-Lick spice blend. Put the coated chicken in a plastic bag, seal it, and refrigerate for an hour or two.
- When you’re ready to cook the chicken, drizzle half of the olive oil in the bottom of a large nonstick skillet. Turn the heat on medium.
- Put the chicken in the skillet and brown on all sides. Remove the chicken for now.
- Drizzle the other half of the olive oil in the same skillet.
- Combine cut zucchini, onion, and bell peppers in the skillet and brown. Remove the vegetables.
- Deglaze the pan with the juice from the can of mandarin oranges.
- Make a slurry of cornstarch and half of the chicken broth. Slowly stir the slurry into the mandarin orange juice. See the notes below for how to make a slurry.
- Add the ginger and stir. If you want to add salt and pepper, do it now. But taste it first. Some of the seasonings have salt.
- Return the chicken and vegetables to the pan and stir into the orange gravy.
- Cover and simmer until the chicken is done, about 20 minutes. Remove the lid and add the orange slices to the top of the mixture just for a minute or two. Return the lid so the oranges can heat up. Don’t overcook the oranges, or they will fade.
In this case, a slurry is a mixture of cornstarch and broth. Either whisk the cornstarch into the broth or put it in a shaker bottle. Mix until all of the cornstarch has dissolved. If you add the cornstarch without making a slurry, it will be clumpy.
You can season the chicken the night before if you want to save time while cooking dinner.
For a sweeter version of this dish, add 2 tablespoons of brown sugar. If you want it more savory, add some low sodium soy sauce
If you cook the mandarin oranges too long they will fade. That’s why I add them last and only leave them on the heat long enough to reach the desired temperature before serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 254Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 65mgSodium 333mgCarbohydrates 22gFiber 3gSugar 14gProtein 26g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.