Mandarin And Ginger Chicken Recipes

SPICY ORANGE-GINGER CHICKEN RECIPE

Steps:

• In a glass bowl, whisk orange juice, orange zest, soy sauce, ginger, garlic, 1-tablespoon olive oil, Sriracha sauce, rice vinegar, brown sugar, and black pepper.
• Place the chicken in a ziplock bag and pour 1/3 of the mixture in the bag. Seal the bag and place it in the fridge. Let it marinade for an hour.
• Heat 1-tablespoon olive oil on a large non-stick skillet over high heat. Remove chicken from the bag and discard the marinade.
• Add chicken, in 2 batches, and cook each batch for 6-7 minutes. Place the cooked chicken on a clean plate. Set aside.
• Pour the rest of the marinade into the now-empty skillet and cook until boiling over medium high heat.
• In the mean time, whisk together the cornstarch and water in a small bowl. It will be like a white paste. Whisk it into the marinade and let it boil for a minute.
• Return chicken into the skillet and cook for 5 minutes or until chicken registers 160 F when a thermometer is inserted in some of the pieces of chicken.
• Serve it immediately over rice. Sprinkle it with scallions and black sesame seeds.

MANDARIN ORANGE CHICKEN

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

GINGER-CASHEW CHICKEN SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

PINEAPPLE, MANDARIN, GINGER CHICKEN BREASTS

Steps:

• Brown & cook the peppered chicken breasts in the tbsp of oil, cook until internal temperature reaches 170F (apprx 12 minutes).Brown evenly on all sides.
• Transfer to a platter and keep warm.
• While the chicken is cooking gather your sauce ingredients.
• Drain your orange & Pineapple juices into a bowl, stir in the cornstarch.
• Pour juice into the skillet, over medium heat, add remaining ingredients, stir and bring to a simmer.
• Cook until thickened (3-4 minutes).
• Return Chicken to skillet, heat through & serve.

MANDARIN CHICKEN

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.