Teriyaki Orange Chicken

Serves: 4-6 - Cooking Method: Stovetop - Total Time: 40 minutes

Teriyaki orange chicken- an asian stovetop dinner combining the saltiness of soy sauce and the sweetness of orange with the crunch of water chestnuts and topped with Chow Mein Noodles. A family-appealing sweet dish to bring new life to dinner.

What's for Dinner:

Pacific Coast Salmon Cakes with Wasabi Aioli

Teriyaki Orange Chicken

Sticky White Rice

Steamed Snow Peas

Fortune Cookies


Chicken, boneless, skinless, cut into thin strips - 1 1/2 pounds
Ginger - 2 Tbsp

Garlic - 2 Tbsp
Soy Sauce - 1/2 cup
Green Onions, sliced - 2 Tbsp
Orange Juice - 4 Tbsp
Brown Sugar - 2 Tbsp
Olive Oil - 3 Tbsp
Mandarin Orange Segments, drained - 15 oz can
Water Chestnuts, sliced - 1/2 cup
Chow Mein Noodles - 1/2 cup


Prepare meat: Trim boneless chicken of any loose skin or fat. We want all thin strips to be of equal thickness to ensure evenness of cooking.
1. Into a medium-sized sautee pan place: chicken, ginger, garlic, soy sauce, green onions, orange juice, brown sugar, olive oil and 1/3 of the mandarin orange segments. Cook over medium heat stirring occasionally until chicken is cooked through with no pink in the center - approximately 20 minutes.

2. Add water chestnuts and heat for an additional 8 minutes. Then, add remaining mandarin orange segments and continue to heat for 2 minutes. Be gentle when stirring to not break apart orange segments.

3. Serve over rice and top with Chow Mein Noodles.

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