2-3 chicken boneless skinless breasts, cut into 1-inch cubes
1/2 cup soy sauce
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tbsp (or to taste) crushed red pepper flakes
1 can (11 oz.) of mandarin oranges
1/2 c sugar
2 1/2 tbsp of cornstarch
1 sweet onion, sliced
1 yellow pepper, sliced
2 c broccoli, steamed
1 can water chestnuts
1 c rice, steamed
Combine soy sauce, Worcestershire sauce, garlic powder, crushed red pepper, and juice from mandarin oranges. Place chicken in a bowl and pour just enough of the mixture over it to cover the chicken. Marinate in the fridge for about 15 minutes. Set the rest of the sauce aside.
Heat olive oil in a large skillet over medium heat and sautee onion and pepper slices until onions begin to caramelize and peppers are tender. Drain chicken and add to skillet. Cook until chicken is no longer pink in the middle. Add water chestnuts and stir-fry for an additional 2 minutes.
Add sugar and cornstarch to remaining sauce, then pour the sauce and mandarin oranges into the skillet and bring to a boil. Heat for about 2 minutes or until sauce thickens and oranges fall apart. Pour over rice and broccoli and serve.
Makes about 4 servings.
Thursday, February 3, 2011
Recipe: Mandarin Chicken (complete!)
I think I may have finally perfected it last night! This may be due in part to the fact that I sucked it up and asked The Bastard for advice, but overall it didn't need much tweaking. It may need a little more cornstarch, though... I'm still a little iffy on the consistency.