Mandarin Chicken with Honey Carrots Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Broiler-fryer chicken breast halves - 4, boned and skinned | ||
| Flour | 1/4 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon, divided | |
| Pepper | 1/4 Teaspoon, divided | |
| Egg white | 1 | |
| Vegetable oil - 1/4 cup, plus 3 tablespoons | ||
| Onion | 1 1/3 Cup (16 tbs), chopped | |
| Ginger | 1 Teaspoon, grated | |
| Carrots | 3 Cup (16 tbs), shredded | |
| Chicken broth | 2 Cup (16 tbs), divided | |
| Honey | 3 Tablespoon, divided | |
| Orange juice concentrate - 2 tablespoons, plus 4 teaspoons, thawed, divided | ||
| Mandarin orange segments | 8 | |
| Green onion tops | 1/4 Cup (16 tbs), chopped | |
| Honey roasted cashews - 1/3 cup, plus 1 tablespoon chopped, divided | ||
Directions
MAKING
1. With meat mallet pound the chicken to 1/4-inch thickness after placing between wax paper.
2. In shallow dish, mix together flour, cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. In separate bowl, place egg white.
4. Dipping the chicken first in egg white, dredge it in flour mixture to coat.
5. In large nonstick frypan, heat 1/4 cup oil to medium temperature and sauté chicken for about 10 minutes or until golden brown.
6. in a saucepan place 3 tablespoons oil and saute onion and 1/2 teaspoon ginger until tender.
7. Stir in carrots, 1 cup chicken broth, 1 1/2 tablespoons honey, 4 teaspoons orange juice concentrate, 1/4 teaspoon salt and 1/8 teaspoon pepper and simmer with cover for about 10 minutes.
8. When chicken is brown, drain oil from pan, add remaining chicken broth, orange juice concentrate, honey and ginger and simmer with cover such that chicken is tender.
9. Into the hot carrot mixture stir green onion and 1/3 cup cashews.
10. On a serving platter spread the mixture, arrange the chicken and top with orange sections.
SERVING
11. Spoon sauce over each piece, sprinkle with remaining cashews and serve hot.
1. With meat mallet pound the chicken to 1/4-inch thickness after placing between wax paper.
2. In shallow dish, mix together flour, cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. In separate bowl, place egg white.
4. Dipping the chicken first in egg white, dredge it in flour mixture to coat.
5. In large nonstick frypan, heat 1/4 cup oil to medium temperature and sauté chicken for about 10 minutes or until golden brown.
6. in a saucepan place 3 tablespoons oil and saute onion and 1/2 teaspoon ginger until tender.
7. Stir in carrots, 1 cup chicken broth, 1 1/2 tablespoons honey, 4 teaspoons orange juice concentrate, 1/4 teaspoon salt and 1/8 teaspoon pepper and simmer with cover for about 10 minutes.
8. When chicken is brown, drain oil from pan, add remaining chicken broth, orange juice concentrate, honey and ginger and simmer with cover such that chicken is tender.
9. Into the hot carrot mixture stir green onion and 1/3 cup cashews.
10. On a serving platter spread the mixture, arrange the chicken and top with orange sections.
SERVING
11. Spoon sauce over each piece, sprinkle with remaining cashews and serve hot.
Chef
