Mandarin Orange Chicken - OAMC

READY IN: 40mins
Recipe by bunkie68

This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.

Top Review by Vyrianna

Since we're only a family of three, I cut the recipe in half. It was well enjoyed by all. I didn't have the mandarin oranges on hand (mix up on the grocery list), so I made it without those and used pork instead of chicken (since I don't eat chicken). The orange flavor sneaks up on you a bit, but in a delightful way. I look forward to being able to pull some out of the freezer for a delicious quick supper.

Ingredients Nutrition


  1. Saute mushrooms in oil over high head, stirring constantly.
  2. Sprinkle flour over mushrooms, stirring quickly to combine.
  3. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes.
  4. Bring to a boil, stirring constantly.
  5. Reduce heat, add chicken, and simmer 3 to 4 minutes. Cool and freeze in a 4-cup container.
  6. To prepare, thaw chicken mixture and cook rice according to package directions.
  7. Heat chicken mixture in a saucepan until bubbly; stir in drained mandarin oranges and heat through.
  8. Serve over hot cooked rice.
  9. Suggested sides: apple spinach salad.

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