Mandarin chicken is a baked dinner that pairs tender chicken with a sticky, sweet, and savory citrus sauce. The sauce relies on the juice from canned mandarin oranges, honey, and fresh ginger for a deep flavor.
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You only need ten minutes to get this meal into the oven. The chicken bakes in the same dish as the sauce, which keeps the cleanup minimal on a busy weeknight.
Why You'll Love This Recipe
- Using the juice from the canned oranges builds the base of the sauce without requiring extra ingredients
- Baking the chicken directly in the liquid keeps the meat from drying out
- Tenders cook fast and evenly compared to whole chicken breasts
Essential Ingredients
- Chicken tenders: You can cut whole boneless, skinless chicken breasts into thick strips if you cannot find pre-cut tenders.
- Mandarin oranges: Buy oranges packed in 100 percent juice rather than heavy syrup. The syrup will make the dish too sweet.
- Honey: Maple syrup or agave nectar can work as a substitute if you are out of honey.
- Soy sauce: Low-sodium soy sauce prevents the dish from becoming overly salty as it reduces in the oven.
- Cayenne pepper: This adds a very mild background heat. You can skip it or add a pinch of red pepper flakes instead.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Mix the sauce: Drain the canned oranges and measure out the juice. Whisk the juice with the honey, soy sauce, sesame oil, garlic, ginger, and cayenne pepper.
Prep the baking dish: Arrange the chicken tenders and the drained orange segments in a baking dish. Pour the liquid mixture over the top to coat the meat.
Bake the chicken: Cook the chicken in the oven until it reaches a safe internal temperature. Garnish the dish with green onions and sesame seeds.
You Must Know
- Always check that the chicken reaches a safe internal temperature of 165°F (74°C) using an instant-read meat thermometer
- If you want a thicker sauce, you can remove the cooked chicken and simmer the pan liquids on the stovetop for a few minutes until reduced
- Freshly grated ginger provides a stronger flavor than dried ground ginger
Serving Ideas
Serve this chicken over steamed white or brown rice to soak up the extra pan sauce. Roasted broccoli or green beans make a good side vegetable.
Storing & Reheating
Store leftover chicken in an airtight container in the fridge for up to 3 days. Freeze in a sealed container for up to 2 months. Reheat in the microwave or on the stovetop until the chicken is hot all the way through and reaches 165°F (74°C).
FAQ
Can I use chicken thighs instead of tenders?
Yes. Boneless, skinless chicken thighs will work well, but you might need to add five to ten minutes to the baking time. Always check the internal temperature.
Can I use fresh mandarin oranges?
Canned mandarins are softer and already peeled, making them much faster for this recipe. Fresh mandarins will work, but you will need to juice a few to get the required half cup of liquid.
How do I thicken the sauce?
The sauce stays somewhat thin in the oven. You can whisk a teaspoon of cornstarch into the sauce before baking, or reduce the sauce in a saucepan on the stove after the chicken finishes cooking.
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📖 Recipe Card
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Mandarin Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Boneless chicken tenders and mandarin oranges are baked together in a sticky honey soy sauce.
Ingredients
- 1 pound (450 g) boneless skinless chicken tenders
- 1 can (15 ounces / 425 g) mandarin oranges in juice
- 1/4 cup (60 ml) honey
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) sesame oil
- 2 cloves garlic, minced
- 2 teaspoons (10 g) grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 2 green onions, sliced
- 1 tablespoon (9 g) toasted sesame seeds
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Drain the mandarin oranges over a liquid measuring cup to reserve 1/2 cup (120 ml) of the juice. Set the orange segments aside.
- In a small bowl, whisk the reserved mandarin juice, honey, soy sauce, sesame oil, minced garlic, grated ginger, and cayenne pepper.
- Place the chicken tenders and the drained mandarin oranges in the prepared baking dish.
- Pour the sauce evenly over the chicken and oranges.
- Bake for 20 to 25 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C) on a meat thermometer.
- Remove from the oven and spoon the pan sauce over the chicken.
- Top with sliced green onions and toasted sesame seeds before serving.
Notes
- Always check that the chicken reaches a safe internal temperature of 165°F (74°C) using an instant-read meat thermometer.
- If you want a thicker sauce, you can remove the cooked chicken and simmer the pan liquids on the stovetop for a few minutes until reduced.
- Freshly grated ginger provides a stronger flavor than dried ground ginger.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
