Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great substitute and actually produce a slightly richer, juicier result. Use the same quantity (1.5 pounds) and cook to the same internal temperature of 165 degrees F. Thighs may take an extra minute or two to cook through depending on thickness.

My sauce came out too thick and gluey - what happened?

The sauce was likely simmered too long or over too high a heat. To fix it, add one tablespoon of orange juice or water at a time while stirring over low heat until the glaze loosens back to a glossy coating consistency. Next time, pull the pan from heat as soon as the sauce looks shiny and clings to the chicken.

Can I make this mandarin chicken recipe gluten-free?

Yes. Simply swap the soy sauce for an equal amount of tamari or coconut aminos. Both substitutes work perfectly in the sauce and maintain the same savory depth. Every other ingredient in this recipe is naturally gluten-free.

Easy Mandarin Chicken Recipe - Glossy Homemade Orange Sauce Ready in 20 Minutes

Name: Mandarin Chicken Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into even bite-sized cubes (or chicken thighs); 1 tablespoon vegetable oil (or canola oil or peanut oil); 1/3 cup orange juice (fresh-squeezed preferred – bottled works fine); 1/4 cup low-sodium soy sauce (or tamari or coconut aminos for gluten-free); 2 tablespoons brown sugar; 2 tablespoons water; 1.5 tablespoons cornstarch; 2 cloves garlic, minced; 1/2 teaspoon fresh ginger, grated; 1/4 teaspoon ground black pepper

Mandarin Chicken Recipe

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Juicy cubed chicken breast bites cooked in a skillet and coated in a glossy, sweet-savory homemade mandarin orange sauce made with fresh orange juice, soy sauce, brown sugar, garlic, and ginger. Ready in 20 minutes, high protein, and better than takeout.

Author: Emily Rose Carter
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop, Skillet
Cuisine: Asian-Inspired

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts, cut into even bite-sized cubes (or chicken thighs)
1 tablespoon vegetable oil (or canola oil or peanut oil)
1/3 cup orange juice (fresh-squeezed preferred – bottled works fine)
1/4 cup low-sodium soy sauce (or tamari or coconut aminos for gluten-free)
2 tablespoons brown sugar
2 tablespoons water
1.5 tablespoons cornstarch
2 cloves garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon ground black pepper

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Instructions

In a mixing bowl, whisk together orange juice, soy sauce, brown sugar, water, cornstarch, minced garlic, grated ginger, and black pepper until completely smooth with no lumps of cornstarch remaining. Set aside.
Heat vegetable oil in a large wok or 12-inch nonstick skillet over medium-high heat until shimmering. Add cubed chicken in a single even layer and cook for 2 to 3 minutes per side until golden brown and mostly cooked through. Do not crowd the pan.
Pour the mandarin orange sauce over the browned chicken and stir to coat every piece evenly. Bring to a low boil, then immediately reduce heat to low.
Simmer for 5 to 8 minutes, stirring occasionally, until the sauce thickens into a glossy glaze and chicken reaches an internal temperature of 165 degrees F. Do not over-simmer or sauce will become gluey.
Serve immediately over steamed rice with broccoli on the side. Garnish with sliced green onions and toasted sesame seeds if desired.

Notes

Whisk cornstarch completely into the cold sauce before adding to the pan. Undissolved cornstarch will not smooth out during cooking.
Fresh-squeezed orange juice delivers the brightest flavor. Bottled works fine. Juice from canned mandarin oranges also works – thin with a splash of water if it seems thick.
Pull from heat the moment the sauce looks glossy and coats the chicken. Over-simmering makes the sauce gluey rather than silky.
Crockpot method: cook on HIGH 3 to 4 hours or LOW 6 to 8 hours with sauce whisked and added at the start. Air fryer method: cook chicken at 400F for 10 minutes then toss in prepared sauce.

Nutrition

Serving Size: 1 serving (without rice)
Calories: 279 kcal
Sugar: 8 g
Sodium: 774 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0.04 g
Carbohydrates: 12 g
Fiber: 0.3 g
Protein: 38 g
Cholesterol: 109 mg

Find it online: https://www.benefitiany.com/mandarin-chicken-recipe/