Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MANDARIN CHICKEN.
I love this recipe! It fulfills my need for something with an Asian flair. It’s quick and easy to make, and zips with savory flavor. Did I mention it’s easy to make? 🙂 It’s good to have recipes we enjoy that don’t take forever to prepare. This one’s for that time when the day was long, your energy is short, and you want to place a meal on the table that the family sighs over!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 38 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
2 tsp. sesame oil
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
¼ tsp. salt
¼ tsp. ground black pepper
2 (11 oz.) cans mandarin oranges, drained
1 red bell pepper
1 T. prepared hoisin sauce
2 cups instant brown rice
¼ cup chopped green onions
Heat oil in large skillet over medium-high heat. Add chicken and sauté 3 minutes, until golden. Add salt and black pepper and stir to coat chicken. Add mandarin slices, bell pepper and hoisin sauce and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes, until chicken is cooked through, sauce is thick and oranges have broken down. Meanwhile, bring 2¼ cups of water to boil in medium saucepan. Add rice, reduce heat to low, cover and cook 10 minutes, until liquid is absorbed. Remove chicken mixture from heat and stir in green onions. Serve over rice.