Fast and delicious is the name of the game when it comes to this Mandarin Salsa Chicken. The salsa is made up of bright mandarin oranges, spicy red onions, and fragrant cilantro, so it tastes vibrant, fun, and compelling. It really brings some energy to the orange-and-garlic-flavored chicken and the nutty brown rice beneath it. All said and done, the Mandarin Salsa Chicken takes less than half an hour to put together, so you can whip dinner into shape in a hurry, and still enjoy something unlike any other dish!

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  • 1 (11-ounce) can mandarin oranges
  • 1/2 cup pecans, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, minced
  • 1 pound chicken breasts, boneless and skinless, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 2/3 cups brown rice, cooked and hot, for serving
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Step 1 –Drain the mandarin oranges, reserving 1/4 cup of the juice.

Step 2 –In a large bowl, combine the mandarin oranges, the pecans, the red onion, and the cilantro, and set aside.

Step 3 –Season the chicken with the salt and the pepper.

Step 4 –Heat the oil in a large skillet over medium-high heat.

Step 5 –Add the chicken to the skillet and cook, stirring, until the chicken is browned, but not quite cooked through, about 4 minutes.

Step 6 –Add the garlic to the skillet and cook until fragrant, about 1 minute.

Step 7 –Stir the reserved mandarin orange juice into the skillet and bring the mixture to a boil.

Step 8 –Reduce the heat to low and simmer, uncovered, until the chicken is fully cooked at 165 degrees F internally, about 4-6 minutes.

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Step 9 –Top the chicken with the salsa and serve over the rice.