Mandarin Chicken Saute Recipes

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:

• 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 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.

SAVORY MANDARIN CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Place in a greased 2-qt. microwave-safe dish. In a bowl, combine brown sugar and cornstarch; stir in teriyaki sauce, apple juice, oil and garlic. Drain oranges, reserving juice; set oranges aside. Add juice to the teriyaki mixture; pour over chicken. Cover and microwave on high for 6 minutes. Baste chicken with sauce. Cover and cook 2-4 minutes longer or until sauce is thickened. Serve over rice. Garnish with onions and oranges.

CHICKEN AND MANDARIN ORANGES

Steps:

• In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.

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.