Mandarin Chicken
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I can safely say that November here in Canada is my “blah” month. Most of the time it’s “grey & wet” and not quite cold but not warm either. It’s fall with a strong winter chill in the air, November is simply a boring month. Of course there are a few days here and there that are enjoyable, sunny and somewhat warmer but eh, let’s not kid ourselves, it’s November, the month that reminds us that the cold Canadian winter is coming soon!
 
The West Coast winter is not as bad as the rest of the country so I should technically stop complaining but (of course there’s a “but) it’s still no picnic here either; as I mentioned, the weather is grey and very wet. There’s not too much you can do when it rains a lot most of the time besides… cooking! That’s right!
 
Every year, starting in October, I begin cooking up a storm, creating new recipes as well as enjoying “old favorites”. There’s a fusion dish that I love making during this time of year because it’s not only incredibly flavorful but also makes me happy. I’m talking about my Mandarin Chicken! Without being spicy, it has great flavor. The chicken is cooked perfectly along with other fresh ingredients in a nice orange sauce. To make the taste of the sauce even stronger, I add fresh mandarin oranges to it. Some prefer to add a can… I prefer adding “fresh” without the extra sugar added to the canned ones.
 
I also add an ingredient that not too many people would think of but it gives a beautiful texture to this Mandarin Chicken dish; water chestnuts! I love this ingredient for many reasons; it’s incredibly healthy because it’s high in potassium, a great source of fiber, contains antioxidants and is low in calories plus it gives you that lovely crunch which is great in salads, stir fry’s or in this recipe. When I can find them fresh, I surely buy them. Unfortunately this doesn’t happen often so I’m forced to buy them in a can. If you are in the same position as me, I highly suggest you rinse them under lukewarm water just to remove the taste from the can.
 
This Chinese American fusion dish is incredibly tasty! Served over a bed of rice along with green onions and sesame seeds, this Mandarin Chicken is a great comfort food that is sure to please everyone… even in November!
Bon Appétit!
 
Check out these other tasty Asian inspired recipes…
– Wonton Soup
– Singapore Noodles
– Moo Shu Pork Tortillas
– Mongolian Beef
– Tuna Tataki with Avocado Slaw
– Matcha Cheesecake
and for even more poultry recipes, click on this link… Recipe Category • Poultry
 

 
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Mandarin Chicken

Mandarin Chicken

This Mandarin Chicken is quick and easy with a delicious combination of ingredients! Served over a bed of rice along with green onions and sesame seeds.
5 from 5 votes
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Servings 3

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Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 0 minutes
Total Time 35 minutes

Ingredients
  

  • 1/2 cup orange juice tips & tricks
  • 1 1/2 tbsp. cornstarch
  • 1 cup low-sodium chicken broth
  • 1/4 cup white vinegar
  • 1/2 cup granulated sugar
  • 3 tbsp. low-sodium soy sauce
  • 1 1/2 tbsp. canola oil tips & tricks
  • 1/2 tbsp. sesame oil
  • 2 large chicken breasts, cut into bite-sized pieces
  • 1/4 tsp. white pepper
  • ground Himalayan sea salt, to taste
  • 1/2 tbsp. fresh ginger, minced
  • 1 large clove garlic, pressed
  • 2 tbsp. hoisin sauce
  • 8 ounces (218 ml) sliced water chestnuts, drained
  • 1 medium red pepper, cut into 2-inch strips
  • 1 1/4 cups fresh mandarin oranges, segmented and pith removed
  • 2 large green onions (green parts only), sliced tips & tricks
  • 1/2 tsp. sesame seeds

Directions
 

  • In a measuring cup, mix orange juice with cornstarch; set aside. In a mixing bowl, combine broth, vinegar, sugar and soy sauce; whisk to combine and set aside.
  • In a large skillet over medium-high heat, add canola and sesame oil. When hot, add chicken and season with white pepper and sea salt; sauté for 3 minutes or until no longer pink. Add ginger and garlic; sauté for 1 minute. Add hoisin sauce, stir well before adding chestnuts and red peppers; cook for 2 minutes.
  • Stir in the broth mixture and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
  • Stir in orange juice/cornstarch mixture until the sauce thickens. Add mandarin orange segments and gently incorporate into the mixture. Cook enough to warm up the orange segments; serve over a bed of white rice and garnish with green onions and sesame seeds.

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