Mandarin Chicken Bites Recipes

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.

Steps:

• In a large bowl, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a skillet, brown chicken in butter until no longer pink. In a small saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm, with toothpicks.

Steps:

• Combine all ingredients except crackers.
• Refrigerate 1 hour.
• Spoon onto crackers just before serving.

Steps:

• Cut chicken into 1-inch cubes.
• In a 10-inch skillet, combine chicken cubes, broth, soy sauce and Worcestershire.
• Heat to boiling over medium heat; cover, reduce heat, and simmer until chicken is fork-tender (about 10-15 minutes).
• With a slotted spoon, remove chicken from broth and let cool slightly.
• Place spinach leaves in a colander.
• Pour boiling water over leaves.
• Drain and set aside to cool.
• Place a cube of chicken at stem end of a spinach leaf and wrap leaf around chicken so that chicken still shows on sides.
• Secure end of leaf with a wooden pick.
• Refrigerate at least 1 hour.
• (Recipe can be prepared up to this point one day ahead.) To serve, place one mandarin orange at the end of each wooden pick.
• Serve with Curry Mayonnaise Dip (recipe follows).
• Curry Mayonnaise Dip: Blend all ingredients and refrigerate to allow flavors to mature.

Steps:

• Tempura Batter:.
• Chop chicken into bite size pieces.
• Sift together dry ingredients.
• Beat egg slightly and mix with ice water to which a few drops of yellow food coloring have been added.
• Add flour mixture and stir only until blended.
• Float ice cubes in batter, dip chicken and fry in deep fryer.
• Drain on paper towels.
• Sauce:.
• Combine all ingredients.
• Bring to boil, simmer 20 minutes, covered.
• Thicken with cornstarch and water paste.
• Cover chicken with sauce.
• Serve over rice.

Steps:

• In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat. In a skillet, brown chicken in butter until juices run clear. In a saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with toothpicks.

Steps:

• In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat. In a skillet, brown chicken in butter until juices run clear. In a saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with toothpicks.

Steps:

• Combine ingredients-chicken through pepper- and mix well. Pour about 1/2" peanut oil in a heavy skillet. Heat to medium high heat. Drop chicken mixture by teaspoonfuls into hot oil. Reduce heat to medium-low and fry the chicken bites for 5 to 6 minutes or until golden brown, turning once. Drain on paper towels and serve immediately.
• In a small saucepan, saute scallions in the sesame oil for 2 to 3 minutes. Add the rest of the ingredients and simmer until flavors are incorporated. Simmer for about 5 to 10 minutes. Sprinkle in the flour and stir well. Adjust seasonings to taste. If the mixture is too thick, add a little hot water to make desired consistency.

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.

Steps:

• Mix together chicken, oranges, cranberries, almonds and dressing.
• Cover and refrigerate at least 1 hour to allow flavors to blend.
• Top each cracker with 1 tsp of the chicken mixture.
• Serve immediately.

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.