MANDARIN CHICKEN
Servings: 4
Total time: 45 minutes
Ingredients:
Chicken:
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
Sauce:
- 1 l/2cups water
- 3 mandarins, zest and juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tsp soy sauce
- 1 cup brown sugar
- 1/2 tsp minced ginger root
- 1/2 tsp minced garlic
- 2 tbsp chopped green onion
- 1/4 tsp red pepper flakes
- 3 tbsp corn starch
Directions:
- Pour water, mandarin juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the mandarin zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat and cool 10 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In a clean bowl, mix the flour, salt, and pepper. Add the marinated chicken pieces and stir to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels.
- In a clean skillet, add the sauce. Bring to a boil over medium-high heat. Mix together the corn starch and 2 tbsp water, stir into the sauce. Reduce heat to medium-low, add the chicken pieces, and simmer about 5 minutes, stirring occasionally. Serve over white rice.