Mandarin Chicken

This is one of my go to warm meals for when it’s cold out and I don’t feel like soup.  It’s good over steamed rice or steamed vegetables.  But since there’s a lot of sugar, it’s not an everyday kind of meal.

Mandarin Chicken


4 chicken breasts
1/2 c. sugar
1/3 c. soy sauce
1 T. lemon juice
1 t. minced garlic
1/2 t. minced ginger
1/4 c. water
4 t. cornstarch


  1. Heat oven to 350º. Place chicken breasts on a baking pan and cook in oven for 30 minutes.
  2. While chicken is baking, add sugar, soy sauce, lemon juice, garlic and ginger to a sauce pan.
  3. Mix the cornstarch into the water and then add to the other ingredients.
  4. Heat the sauce over medium-high heat, stirring until it starts to thicken.
  5. Cut cooked chicken into strips and add to the sauce, lower heat, cover the pan and simmer for ten minutes or until the sauce is thickened and dark.  Serve immediately over steamed rice or vegetables.

Nutrition Information

Makes 6 servings.

367 Calories
2.5 g Fat
.2 g Fiber
50.2 g Sugar
32.4 g Protein

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roach (aka Raechel Henderson) is a dual class seamstress / shieldmaiden. She has sewn professionally since 2008. Over the years she has traveled around the Midwest region selling her handmade bags, skirts, coats and accessories at various events and conventions. Arachne hangs out in the window of her workshop reminding her to check the tension on the sewing machines. She writes about magic, creativity, living a life by one’s own life patterns, her family and books. Her first book, Sew Witchy, is due out December 2019 from Llewellyn.