Mandarin Almond Chicken Bites Recipes

MANDARIN ALMOND-CHICKEN BITES

Steps:

• Combine all ingredients except crackers.
• Refrigerate 1 hour.
• Spoon onto crackers just before serving.

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 SAUTE

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
• In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
• Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.

MANDARIN CHICKEN BITES

Steps:

• Cut chicken into 1-inch cubes.
• In a 10-inch skillet, combine chicken cubes, broth, soy sauce and Worcestershire.
• Heat to boiling over medium heat; cover, reduce heat, and simmer until chicken is fork-tender (about 10-15 minutes).
• With a slotted spoon, remove chicken from broth and let cool slightly.
• Place spinach leaves in a colander.
• Pour boiling water over leaves.
• Drain and set aside to cool.
• Place a cube of chicken at stem end of a spinach leaf and wrap leaf around chicken so that chicken still shows on sides.
• Secure end of leaf with a wooden pick.
• Refrigerate at least 1 hour.
• (Recipe can be prepared up to this point one day ahead.) To serve, place one mandarin orange at the end of each wooden pick.
• Serve with Curry Mayonnaise Dip (recipe follows).
• Curry Mayonnaise Dip: Blend all ingredients and refrigerate to allow flavors to mature.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.