Mandarin Chicken

Mandarin Chicken

Mandarin Chicken – Chinese Food

Mandarin Chicken Recipes (40 mins)

Ingredients (Servings 2 – 4)

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

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.

Directions

  1. Spray chicken breasts with vegetable oil spray.
  2. Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
  3. Chop chicken into bite size pieces, set aside.
  4. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
  5. Heat over medium until sugar is dissolved, stirring often.
  6. Bring to boil.
  7. Combine cornstarch and water.
  8. Add to sauce pan, stirring often.
  9. Reduce heat and simmer 4-6 minutes or until sauce thickens.
  10. Pour chicken into a large frying pan over medium heat.
  11. Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
  12. Heat through.
  13. Serve over white rice.

 


Reviews – Mandarin Chicken Recipes

I love this it is so good, like everyone else I did cut the sugar in half and it was still plenty sweet so I added a little more soy sauce and lemon juice. This is for a potluck at church tonight and I can’t wait so I keep sneaking little tastes.

This recipe is super easy to make & delicious! I read the reviews & only added 1/3 cup of sugar, which for me was just the right amount. I added baby corn, water chestnuts, sliced carrots and served over jasmine rice. My husband & girls loved it, definitely adding to my recipe collection 🙂

This was delicious and very easy to make. I think the 40 minutes listed in the recipe is an overestimate because mine was done in 20 minutes. I was too lazy to make rice but I wish I had made it because there is plenty of sauce that would be great with rice. I’ll definitely make this again (with rice next time). Another great thing about this recipe is that I almost always have all of the ingredients in my house. Thanks for sharing.

This is a great recipe! I made it last night for my family, and I used 4 large-ish boneless, skinless chicken breasts that I had seasoned (with just garlic powder and salt), grilled, and cut into chunks. I quadrupled the sauce (using half the amount of sugar – so I used 1 1/3 c. for a quadrupled recipe) but, like a dork, I quadrupled everything except the cornstarch, so my recipe was more like a mandarin soup! It still tasted really good though, and a six-year-old that we had in the house said he wanted to try it when he smelled it cooking. Nice work, msboogie! 🙂 It was perfectly sweet, and I couldn’t IMAGINE any more sugar, let alone double that amount! I also used low-sodium soy sauce, and it was fine. I served this over white rice with steamed mixed veggies on the side. This recipe is really fast if you grill the chicken beforehand, cut it up, and put it into the fridge to just throw into the sauce when you get home on a weeknight. I will definitely make this again, but NOT being a dork next time! 🙂

This made a great and fast weeknight dinner. Not having ever eaten Mandarin Chicken I wasn’t sure how it should taste but I knew the ingredients list was something we’d enjoy. Not having time to grill the chicken I diced and stir fried with just a touch of Sesame Oil (about 1 teaspoon) just to give it some additional flavor. I removed the chicken and dumped in the rest of the ingredients to the pan. I started low on the sugar, 1/3 cup and after tasting knew I wanted a little more sweetness. Next time I make this I may switch the lemon juice for orange juice and add some red pepper and possibly onion just for some texture. It’s a keeper. 🙂

YUMMY!!! WOW what a great recipe. Will be making this over. Sauce is great. I made regular chicken for the family and used “chicken” strips for myself. I decreased the sugar as some others have suggested, I only used 1/3 cup. I doubled the recipe for the sauce. Thank you

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