15 days of Chinese New Year has come to an end. What do you do with the surplus of mandarin oranges? There are so much to do with them, bake it, cook it, juice it, and even freeze it!
This recipe has lots of flavor yet so simple. It combines juicy, effervescent mandarin orange, an irresistible hint of chilli, lively tart taste and natural sweetness from the orange. A distinctively Eastern flair!
Recipe: Mandarin Orange Chicken
• 220g chicken breast stripe, cut into cubes
• 1 small red bell peppers (capsicum) (or half of a big one), cut into stripes
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon vegetable oil
• 2 tablespoons white vinegar
• ¾ cup mandarin orange juice (about 3-4 mandarin orange)
• 25g brown sugar
• ½ teaspoon ground ginger
• 1 mandarin oranges, peel and remove white pith, separate the mandarin oranges into individual segments
• 1 tbsp of cornflour + 1 tbsp of mandarin orange juice
1. Season chicken with with salt and pepper.
2. Heat oil in nonstick skillet over medium high heat, add chicken and bell pepper (capsicum) and saute for few minutes until almost cooked.
3. Stir together vinegar, orange juice, brown sugar and ginger.
4. Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan. Stir in the cornflour mixture until well combined.
5. Remove from heat and add mandarin oranges to the sauce.
6. Serve while hot.
It was highly raved by my husband and girl friend. They love the sauce to the bits. You should try it!
You can always replace the chicken cubes with pork chop or chicken chop. I'm sure it will taste as good.
Enjoy the sweet, citrus burst of mandarin orange flavor in this dish and savor every refreshing bite.