Mandarin Mandarin Recipes

MANDARIN MARTINI

Mandarin Martini image

Provided by Food Network

Time 5m

Yield one 8-ounce drink

Number Of Ingredients 5

Ingredients

Ice
1/3 cup strained, fresh squeezed mandarin orange juice or tangerine juice
2 ounces vodka
1-ounce orange liqueur
Small edible flowers, for garnish, optional

Steps:

Fill a cocktail shaker with ice. Pour in the orange juice, vodka and liqueur and shake well until chilled. Serve in a large martini glass. Float 1 or 2 edible flowers in the drink for garnish, if using.

MANDARIN CHICKEN

Mandarin Chicken image

This is very similar to the Mandarin chicken served in the malls, except I use white meat chicken. Boneless chicken thighs are what the restaurant uses. It's quick, easy and delicious. Sometimes I'll make this, then a quick trip to the local Chinese take-out for vegetable lo mein and eggrolls for a cheap, tasty Chinese meal that's almost homemade. You'll be amazed at how authentic this tastes! *Note: I have adjusted the amount of sugar to reflect comments written in reviews. If you like it sweet, use the full 2/3 cup.

Provided by msboogie

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 whole boneless skinless chicken breast, cut into 4 equal pieces (1lb)
vegetable oil cooking spray
2/3 cup sugar (or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch

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.

CHICKEN AND MANDARIN ORANGES

Chicken and Mandarin Oranges image

"I created this recipe after my husband and I moved to Wisconsin from sunny Florida," writes Mary Rogers or Greendale. "The citrus flavor certainly brings back lots of warm memories of our former home."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 can (11 ounces) mandarin oranges
1 small onion, chopped
1/8 teaspoon crushed red pepper flakes
Hot cooked rice
2 teaspoons cornstarch
2 tablespoons water
1/4 cup minced fresh cilantro

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.

Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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