Best Mandarin Chicken Skillet Recipes

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.

MANDARIN CHICKEN STIR-FRY

Steps:

• Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
• Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
• Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

CHICKEN AND MANDARIN ORANGES

Steps:

• In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.

20-MINUTE MANDARIN CHICKEN SALAD

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
• Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
• In large bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss.

MANDARIN CHICKEN SAUTE

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
• In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
• Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.

MANDARIN-BROCCOLI CHICKEN SKILLET

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2-6 minutes, depending on size of florets. Drain, cool and set aside.
• Heat butter in a large skillet over medium-high heat. Salt and pepper chicken to taste. Saute chicken in butter until browned and cooked through, about 4 minutes per side. Remove from skillet and set aside.
• Saute mushrooms in skillet for 3 minutes; if using garlic, add to pan and cook for 1-2 minutes more. Remove mushrooms (and garlic, if using) from skillet and set aside. Stir in flour, water, orange juice concentrate and seasoning.
• Heat to boiling, stirring. Simmer, stirring for 4 minutes. Return chicken and mushrooms to skillet. Add green onions and broccoli. Heat through. Just before serving, stir mandarin segments in and serve immediately.