Best Fast Tropical Mandarin Chicken Recipes

Easy Mandarin Chicken image

Provided by Lambkyns

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 chicken breasts
2 (10 ounce) cans mandarin oranges
2 tablespoons melted honey
1/2 teaspoon garlic powder
cornstarch, to thicken sauce (optional)

Steps:

Mix juice from Mandarin oranges, garlic powder and honey.
Place chicken breasts in casserole dish.
Pour orange/honey mixture over chicken.
Top with the mandarin oranges.
Bake uncovered at 350 for 40 minutes (turning after the first 20 minutes).
If desired: the chicken may be removed (kept warm) and the juices thickened with cornstarch.

Crispy Mandarin Chicken image

Provided by Diana Adcock

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 egg white
2 tablespoons cornstarch
1 tablespoon soy sauce
4 boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup Bisquick baking mix
1/3 cup water
1 1/2 tablespoons sesame seeds
4 cups vegetable oil
1 (8 ounce) can mandarin orange segments, drained reserving juice
2 medium carrots, sliced thin
2 large green peppers, sliced thin
1 small red onion, sliced into thin wedges
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons cornstarch
2 tablespoons vinegar
1 teaspoon chicken bouillon granule

Steps:

In a large mixing bowl combine the egg white, 2 T's cornstarch, and soy sauce.
Whisk well.
Add chicken pieces.
Toss well to coat, set aside.
In a medium mixing bowl combine the bisquik, water and sesame seeds.
Mix well.
Add to chicken mixture, stirring well to coat.
In a large, deep skillet heat oil, or plug in your deep fryer.
Combine mandarin juice and enough water to make 1 and 1/4 cups.
Pour into a large skillet and bring to a boil.
Add carrots.
Cover and reduce heat to a simmer.
Cook for 3 minutes.
Add peppers and onions.
Cook 1 minute.
Combine ketchup, sugar, cornstarch, vinegar and bouillon granules,, mixing well.
Stir into vegetable mixture.
Stir well and remove from heat.
Cook chicken pieces in batches, drain on paper towels.
When chicken is cooked, heat vegetable mixture, allow to thicken then add chicken.
Serve over hot rice.
I like this over a spinach and mushroom salad-the heat wilts the spinach "just right".
Serves 4.

Crock Pot Mandarin Chicken image

Provided by Carolyn Warren

Categories Chicken

Time 4h20m

Number Of Ingredients 12

8-10 frozen chicken tenderloins
1 14.5 oz can(s) mandarin oranges in juice (do not drain)
1/4 c lemon juice (fresh would be better, but bottled is fine)
1 large onion, yellow - chopped into medium pieces
1 1/2 c carrots, fresh (i had baby carrots and cut into quarters)
1 or 2 broccoli crowns (cleaned and cut to florets)
2 Tbsp soy sauce, low sodium
2 Tbsp teriyaki sauce
2 Tbsp corn starch
1/2 tsp salt and pepper (each) (taste for surety of your liking)
SERVE WITH:
2 c white or brown rice (cooked as directed on package) (this measurement is before cooking)

Steps:

1. Place chicken in crock pot (no need to defrost). Add onion, carrots and mandarin oranges with juice. Salt and pepper lightly at this point... it will help your veggies sweat. Add lemon juice.
2. mix together soy sauce and teriyaki sauce, add to crock-pot.
3. After about half of cooking time, take some of juice and put in a small bowl... add cornstarch and mix together thoroughly. Add mixture back to crock-pot. Add broccoli florets and mix lightly. Taste for salt and add if needed.
4. Let simmer until carrots are tender but not mushy. Cook rice. (I made enough for 6) and use as base for plate.
5. This can be made on the 4hr setting or the 6 or 8hr settings, depending on the time you have. Just make sure to do the half way mark things according to your cooking time total. Enjoy!!