Mandarin Chicken Skillet Recipes

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 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.

SLOW-COOKED MANDARIN CHICKEN

Steps:

• In a large bowl, combine the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, ginger and pepper. Pour half into another large bowl or dish; add chicken and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken in a 4 or 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges, green pepper and olives if desired. Serve with chicken and rice.

CRISPY MANDARIN CHICKEN

Steps:

• In a large mixing bowl combine the egg white, 2 T's cornstarch, and soy sauce.
• Whisk well.
• Add chicken pieces.
• Toss well to coat, set aside.
• In a medium mixing bowl combine the bisquik, water and sesame seeds.
• Mix well.
• Add to chicken mixture, stirring well to coat.
• In a large, deep skillet heat oil, or plug in your deep fryer.
• Combine mandarin juice and enough water to make 1 and 1/4 cups.
• Pour into a large skillet and bring to a boil.
• Add carrots.
• Cover and reduce heat to a simmer.
• Cook for 3 minutes.
• Add peppers and onions.
• Cook 1 minute.
• Combine ketchup, sugar, cornstarch, vinegar and bouillon granules,, mixing well.
• Stir into vegetable mixture.
• Stir well and remove from heat.
• Cook chicken pieces in batches, drain on paper towels.
• When chicken is cooked, heat vegetable mixture, allow to thicken then add chicken.
• Serve over hot rice.
• I like this over a spinach and mushroom salad-the heat wilts the spinach "just right".
• Serves 4.

MANDARIN-BROCCOLI CHICKEN SKILLET

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2-6 minutes, depending on size of florets. Drain, cool and set aside.
• Heat butter in a large skillet over medium-high heat. Salt and pepper chicken to taste. Saute chicken in butter until browned and cooked through, about 4 minutes per side. Remove from skillet and set aside.
• Saute mushrooms in skillet for 3 minutes; if using garlic, add to pan and cook for 1-2 minutes more. Remove mushrooms (and garlic, if using) from skillet and set aside. Stir in flour, water, orange juice concentrate and seasoning.
• Heat to boiling, stirring. Simmer, stirring for 4 minutes. Return chicken and mushrooms to skillet. Add green onions and broccoli. Heat through. Just before serving, stir mandarin segments in and serve immediately.

MANDARIN CHICKEN SKILLET

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool and set aside.
• Heat butter in a large skillet over medium high heat. Saute chicken in butter until browned. Remove from skillet and set aside.
• Saute mushrooms in skillet for 1 minute; remove from skillet and set aside. Stir in flour, water, orange juice concentrate and seasoning.
• Heat to boiling, stirring. Simmer, stirring, for 4 minutes. Return chicken and mushrooms to skillet; stir in orange segments, green onion and broccoli. Heat through and serve.

MANDARIN CHICKEN STIR-FRY

Steps:

• Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
• Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
• Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.