It was good, but not outstanding. I was hoping for a sharper orange flavor, but I think I was limited because most of my zest was already in the brownies. I'll try this recipe again, but with a full orange's worth. Overall, it's a good one to try if you want Chinese food flavor without the heavy MSG'ed feeling.
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2 tsp dark sesame oil
2 tsp orange zest, strips
1lb uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Sunfresh Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium chicken broth (I used vegetable)
1 TBS low-sodium soy sauce
1 TBS orange zest, finely grated, or to taste
2 tsp cornstarch
Heat the oil in a large nonstick skillet over medium-low heat. Add orange zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes.
Meanwhile, season both sides of the chicken with salt and pepper. When the zest is finished, increase heat to medium-high; add the chicken to the skillet and cook until golden, flipping once, about 2 minutes per side.
Drain the oranges and reserve 1/4 cup of liquid. Add the oranges with reserved liquid to skillet and simmer for 2 minutes.
Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.
Yields 1 piece of chicken and about 1/4 cup of sauce per serving. (5 points)