Bonnies Mandarin Chicken With Rice So Nice Food

BONNIE'S MANDARIN CHICKEN WITH RICE SO NICE

Steps:

• 1. I use the rice cooker to make the rice on the long grain rice setting. My rice cooker has a warming setting which will keep the rice hot while you finish cooking the rest of your meal. Wash the long grain rice thoroughly and add it to the rice cooker with two cups of water, one cup of washed rice and a teaspoon of salt. Add the mushrooms and frozen vegetables, If your mixed vegetables contain green beans, chop them in three pieces.
• 2. Melt butter in a nonstick skillet over medium low heat. Cut each chicken breast into 6 chunks and saute in the butter.
• 3. Brown the chicken on both sides. About ten minutes.
• 4. Meanwhile, drain the oranges into a small bowl and save the juice. Reserve 1/4 of the orange slices and set aside.
• 5. While the chicken is browning, whisk the cornstarch into the juice until it is smooth, and then add the rest of the ingredients and whisk to blend. Pour the sauce over the browned chicken in the skillet.
• 6. Gently scrape up the bits and pieces in the bottom of the skillet with a wooden spoon.
• 7. Cook the sauce covered over medium low heat for 30 minutes, and stir and turn chicken in the sauce several times.
• 8. The sauce should thicken at the end of 30 minutes. Add the reserved orange slices and cook five minutes more and then serve. Here is how it looks.
• 9. Serve the Mandarin Chicken over the Rice So Nice... Enjoy!

BONNIE'S CHINESE HONEY GINGER CHICKEN

Steps:

• I use a small electric skillet unless I am doubling the recipe, then I use a large electric skillet. It is easier to regulate the heat using an electric skillet, but you can use a nonstick skillet if you prefer.
• Place the prepared chicken in the electric skillet.
• In a 2 cup Pyrex glass measuring cup, measure one cup of water, then add the rest of the 6 ingredients to make the sauce. Microwave for 2 1/2 minutes and whisk until smooth.
• Pour mixture over the chicken in the pan. The sauce will not cover the chicken completely.
• Cover the chicken with a lid and simmer over very low heat. My lowest simmer setting is almost on warm. Cook 30 minutes, turning the chicken two or three times with tongs, then remove the lid.
• Cook the chicken without the lid over low heat, stirring frequently as it thickens, basting the chicken with the sauce often. This will take about 20 or 30 minutes to become nice and thick.
• This is how it looks as it starts to thicken...
• As the sauce cooks, it thickens, and it will stick to the chicken. Serve over rice and add a tender crisp veggie stir fry. Enjoy!
• Let's eat!! Enjoy!