Print Recipe

Stir-Fried Chicken with Mandarin
Oranges and Broccoli

Stir-Fried Chicken


  • 4 chicken breast halves, boneless and skinless, cut into 1-inch cubes
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 (15-ounce) can mandarin oranges, drained (reserve liquid)
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons minced fresh ginger
  • 2 cups broccoli florets
  • 1/4 cup sliced scallions, divided
  • 2 tablespoons fresh chopped cilantro


  1. In a bowl, toss chicken breast cubes with the five-spice powder.
  2. Combine soy sauce, vinegar, reserved orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch in a small bowl. Reserve.
  3. Heat a large sauté pan or wok over high heat and add the oils. Heat until just smoking. Add ginger and chicken cubes and toss until browned, about 5 minutes.
  4. Remove chicken from pan and place in bowl. To same pan, add broccoli and toss until bright green and crisp tender, about 6-8 minutes.
  5. Return chicken to pan. Add 3 tablespoons sliced scallions and sauce. Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
  6. Serve over steamed rice. Garnish with remaining tablespoon scallions and cilantro.

Recipe and photo credit (used with permission): National Chicken Council -

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.