Chicken Mandarin with Rice

Season the chicken pieces generously with salt and ground black pepper on all sides.

Heat the butter or margarine in a large skillet over medium-high heat until melted and shimmering.

Add the seasoned chicken pieces to the hot skillet and cook until golden brown on all sides, about 8-10 minutes total.

Remove the browned chicken from the skillet and set aside on a plate.

In the same skillet, add the chopped onion and cook over medium heat for 3-4 minutes until softened and translucent.

Stir in the crushed garlic and cook for 30 seconds until fragrant.

Add the catsup, orange marmalade, soy sauce, chicken broth, and dry mustard to the skillet, stirring well to combine and dissolve the marmalade.

Return the browned chicken pieces to the skillet and bring the mixture to a simmer.

Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the chicken is cooked through.

Add the green bell pepper strips to the skillet and continue simmering for 3-4 minutes until the peppers are tender-crisp.

Divide the hot cooked rice among serving bowls or plates and top with the chicken mandarin sauce and vegetables.