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Pan Seared Chicken Breast with Star Anise and Mandarin Oranges

Chicken is roasted with a five Chinese spice rub and then topped with a star anise and mandarin orange sauce, for a wonderful Chinese flair meal.

Photo of Pan Seared Chicken Breast with Star Anise and Mandarin Oranges

INGREDIENTS:

4 boneless, skinless chicken breasts
2 teaspoons Chinese five-spice powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 dried red chilies
1 can (15 oz.) DOLE® Mandarin Oranges, drained, syrup reserved
4 tablespoons vegetable oil, divided
2 tablespoons fresh ginger, minced
2 tablespoons garlic cloves, minced
2 DOLE Green Onions, sliced
4 tablespoons cashews, toasted and chopped
2 star anise
3/4 lb. green beans, snipped
2 julienne-sliced red or yellow bell pepper
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1-1/2 tablespoons cornstarch

DIRECTIONS:

  1. Preheat oven to 350°F.  Combine Chinese five spice powder, salt and pepper.  Season both sides of chicken breasts generously with this mixture; set chicken aside.
  2. Soak chilies in reserved syrup to soften.  Drain; reserve syrup. 
  3. Heat 2 tablespoons vegetable oil in large sauté pan over medium-high heat.  Place chicken in the pan; sear both sides until golden browned.  Transfer chicken to sheet pan.   Bake 15 to 20 minutes or until chicken is no longer pink in center. 
  4. Stir-fry ginger, garlic, green onions, cashews, chilies, and star anise in the same pan used to sear chicken breasts; cook for 2 minutes.  Add the green beans and bell peppers; cook for 3 to 5 minutes or until vegetables are tender.  Season with salt and pepper to taste.
  5. Stir together chicken broth, orange juice, soy sauce, rice wine vinegar and cornstarch in small bowl; add to the pan with the vegetables and cook 4 to 6 minutes, stirring, until sauce thickens.  Add oranges and stir for 30 seconds to combine.  Remove from heat.
  6. Slice chicken breasts to serve with vegetable mixture.  Serve over steamed rice.  Garnish with additional mandarin oranges.
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