Print Recipe

Spicy Mandarin Orange Chicken


  • 1 1/2 cup white or brown rice (I used white because I was in a time crunch!) ($.30)
  • 2 chicken breasts, cut into bite size chunks ($2.50)
  • 1/2 cup flour (use brown rice flour for GF option) ($.10)
  • 1 tsp garlic powder ($.05)
  • 1 tsp onion powder ($.05)
  • 1/2 tsp salt
  • 2 tsp orange peel ($.10)
  • 2 Tbsp olive oil ($.10)
  • 1/2 cup Frank's sweet chili sauce (free, after sale and coupon)
  • 1/4 cup orange juice ($.20)
  • 1 Tbsp minced onion ($.15)
  • 1 tsp minced garlic ($.05)
  • 1 tsp ground ginger ($.10)
  • 1 can mandarin oranges, drained well ($.99)
  • Veggies ($.89) Used broccoli and carrots, manager's special


  • Start cooking the rice and cut up the chicken.
  • Mix together the flour, garlic powder, onion powder, salt and orange peel in a plastic bag or container of some kind. Toss the chicken pieces in the bag until they are fully coated.
  • In a large skillet, heat the oil and then add the coated chicken pieces and toss often to brown all sides.
  • In a small mixing bowl, whisk together the sweet chili sauce, orange juice, minced onion, minced garlic and ground ginger. Once the chicken pieces have browned, pour the sauce over the top. Cover the skillet and let cook for 4 to 6 minutes, or until the chicken has cooked through. Stir once or twice to keep from sticking to the bottom of the skillet. If necessary, deglaze the skillet with orange juice.
  • Once the chicken has cooked through, stir in the mandarin orange segments and let warm over low heat for a few minutes.
  • Prepare veggies.
  • Serve Spicy Mandarin Orange Chicken over rice with side of veggies.