Recipe by TiaGem
This is a good sweet and sour Asian recipe that I have made many times. I love that it is easy and doesn't require expensive ingredients or a lot of time. *Bonus* Kids like it too!
Top Review by Amy knows what she likes!
This was fast and easy. I liked simmering the chicken breasts in the chicken broth; I don't usually cook my chicken breasts that way and it was really a no fuss method. I used pineapple instead of oranges (my DH doesn't care for oranges), added some frozen peas and fresh carrots...added a little broth to the sauce pot and covered for 5 minutes or so to cook the carrots. Easy meal that everyone liked. Not one I would serve guests but great for week night meal.
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 4 teaspoons brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch, dissolved in
- 1⁄4 cup water
- 1 1⁄2 cups chicken broth or 1 1⁄2 cups chicken stock
- 1 1⁄2 lbs boneless skinless chicken breasts, trimmed and fileted
- cooked rice or Asian noodles
Directions See How It's Made
- In a small saucepan, combine first 6 ingredients and begin cooking over low heat, stirring occasionally.
- Meanwhile, in a large skillet, bring the broth to a gentle simmer.
- Place chicken in the skillet, cover and simmer over medium-low heat for 8-10 minutes or until cooked completely.
- By now, the sauce should be clear and thickened and ready to spoon over the chicken.
- Remove chicken from the poaching liquid and serve with sauce spooned over it and some rice or asian noodles on the side.