Mandarin Chicken Tenders 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 CHICKEN

Steps:

• Spread rice in a greased shallow 3-qt. baking dish. Top with chicken and mushrooms. Pour orange juice and broth over all. Sprinkle with salt and pepper. , Cover and bake at 350° for 45-50 minutes or until chicken juices run clear and rice is tender. Garnish with oranges, paprika and parsley if desired.

MANDARIN CHICKEN BITES

Steps:

• In a large bowl, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a skillet, brown chicken in butter until no longer pink. In a small saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm, with toothpicks.

MANDARIN CHICKEN TENDERS

Steps:

• Preheat a skillet sprayed with oil over medium heat. Season chicken tenders to taste with salt or salt substitute and freshly ground black pepper. Add tenders to the skillet and brown tenders lightly on both sides, checking for donesness.
• Add orange juice and soy sauce to the skillet. Cover and simmer about 10 minutes. Add mandarin orange sections and simmer an additional 5 minutes.
• Flavor perk: Add 2 tablespoons honey and 1/2 teaspoon ground ginger to soy sauce mixture.

MANDARIN ORANGE CHICKEN

Steps:

• Combine vinegar, soy sauce, 1 tablespoon oil, orange zest and garlic in a medium bowl.
• Add chicken and turn to coat well.
• Cover and refrigerate 15 minutes to an hour.
• Drain chicken, reserving marinade.
• Drain oranges, reserving liquid; set aside.
• Combine marinade with the reserved liquid from oranges in a small bowl; add enough orange juice to make 2 cups.
• Whisk in cornstarch and red pepper flakes; set aside.
• Heat remaining 1 tablespoon oil in a wok or large skillet over high heat.
• Add chicken; stir-fry 2 to 3 minutes until cooked through; remove and set aside.
• Stir-fry onion 1 minute over high heat.
• Add zucchini; stir-fry 1 minute.
• Add bell pepper; stir-fry until all vegetables are crisp tender.
• Add orange juice mixture; cook and stir until it comes to a boil; boil 1 minute.
• Add chicken; cook until hot.
• Add oranges and stir gently.
• Transfer to a serving platter and top with Chow Mein noodles if desired.
• Serve over hot cooked rice.

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.

EASY MANDARIN CHICKEN

Steps:

• Mix juice from Mandarin oranges, garlic powder and honey.
• Place chicken breasts in casserole dish.
• Pour orange/honey mixture over chicken.
• Top with the mandarin oranges.
• Bake uncovered at 350 for 40 minutes (turning after the first 20 minutes).
• If desired: the chicken may be removed (kept warm) and the juices thickened with cornstarch.