Mandarin Chicken Saute Food

MANDARIN CHICKEN RECIPE

Steps:

• In a large skillet over medium-high heat, add the oil and the chicken. Stir the chicken to coat it in the oil. Let the chunks of chicken cook until they start to brown on a couple of sides, stirring occasionally (about 5-7 minutes).
• In the meantime, add the orange juice, soy sauce, brown sugar, water, corn starch, and black pepper in a bowl. Stir or whisk until well combined and corn starch is dissolved.
• Pour the sauce over the browned chicken and stir to coat. Once sauce has come to a bubble, reduce the heat to a simmer. Let the chicken and sauce simmer for 10 minutes, or until chicken is cooked through.
• Serve hot. Sprinkle with optional green onions and/or sesame seeds.

MANDARIN ORANGE CHICKEN

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

MANDARIN CHICKEN

Steps:

• Spray chicken breasts with vegetable oil spray.
• Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
• Chop chicken into bite size pieces, set aside.
• Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
• Heat over medium until sugar is dissolved, stirring often.
• Bring to boil.
• Combine cornstarch and water.
• Add to sauce pan, stirring often.
• Reduce heat and simmer 4-6 minutes or until sauce thickens.
• Pour chicken into a large frying pan over medium heat.
• Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
• Heat through.
• Serve over white rice.

MANDARIN ORANGE CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

ORANGE MANDARIN CHICKEN

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
• While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeno, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

MANDARIN ORANGE CHICKEN

Steps:

• Preheat the oven to 350ºF.
• Stir the wine, thawed orange juice concentrate, marmelade and ginger together in a 13x9-inch baking pan.
• Add the chicken, turning once or twice so that both sides are well-coated.
• Place the baking pan in the oven and bake the chicken, basting occasionally with the pan juices, for 35 minutes or until the juices run clear.
• During the last 5 minutes of baking, add the mandarin orange segments and the grapes.
• Serve over rice or noodles, with your favourite side dish or salad.

THAI CHICKEN SAUTE WITH BASIL & MANDARINS

Steps:

• In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
• In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
• To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
• Add chicken, basil, salt and pepper. Stir until chicken is heated through.
• Add orange pieces and the drained noodles. Toss gently until heated through.

EASY MANDARIN CHICKEN

Steps:

• In a measuring cup, mix orange juice with cornstarch; set aside. In a mixing bowl, combine broth, vinegar, sugar and soy sauce; whisk to combine and set aside.
• In a large skillet over medium-high heat, add canola and sesame oil. When hot, add chicken and season with white pepper and sea salt; sauté for 3 minutes or until no longer pink. Add ginger and garlic; sauté for 1 minute. Add hoisin sauce, stir well before adding chestnuts and red peppers; cook for 2 minutes.
• Stir in the broth mixture and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in orange juice/cornstarch mixture until the sauce thickens. Add mandarin orange segments and gently incorporate into the mixture. Cook enough to warm up the orange segments; serve over a bed of white rice and garnish with green onions and sesame seeds. Makes 3-4 servings.

PINEAPPLE MANDARIN CHICKEN

Steps:

• Heat oil in a non-stick saute pan.
• Cut chicken into bite-size pieces and add to oil and brown.
• Turn often.
• Add salt, pepper, garlic to taste.
• Add cornstarch to a little water, stir and add to chicken.
• Sprinkle with ginger and add pineapple and mandarin oranges.
• Stir until mixture begins to thicken and all ingredients are cooked well.
• Place on a plate and sprinkle over the almonds.
• Serve immediately.