Recipes | Fruits From Chile
Print Recipe


  • 2 tablespoons vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium Chilean Navels, peeled and cut into small, bite-size pieces *
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • 2 green onions, sliced
  • Hot cooked rice


Heat oil in a large skillet over high heat. Add chicken and cook for a few minutes to lightly brown. Add Chilean Navels and cook for 5 minutes more. Reduce heat to medium and stir in soy sauce, honey, chili garlic sauce and ginger. Cook for a few minutes more or until chicken is nicely glazed with sauce. Top with green onions and serve over rice. * Can substitute 3 to 4 Chilean Mandarins peeled and cut into small, bite-size pieces.

Serves 4