RCI-MT.004.0552.001
Mandarin Chicken with Rice Almondine
Makes 6 servings.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- skinned and boned Chicken breasts3 unithalved (about 1-1/2 pounds)
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- 1 1/2 tablespoons
- 1 teaspoon
- 1/2 teaspoon
- 1 cup
- -ounce can mandarin orange segments (drain; reserve syrup)1 11 unit
- 2 tablespoons
- 1 cup
Method
1
Combine salt, paprika, and white pepper in a small bowl, then season all chicken breast halves evenly with this spice mixture.
2
Heat butter or margarine in a large skillet over medium-high heat until foaming, then add seasoned chicken and cook for 6-7 minutes per side until golden and cooked through.
15 minutes
3
Remove cooked chicken from the skillet and set aside on a plate, keeping it warm.
4
In the same skillet, add dry sherry and deglaze by scraping up any browned bits from the bottom with a wooden spoon.
5
Whisk together brown sugar, cornstarch, ground ginger, and onion powder in a separate bowl to combine evenly.
6
Pour chicken broth and reserved mandarin orange syrup into the skillet, then add the cornstarch mixture and soy sauce, stirring constantly until the sauce thickens.
3 minutes
7
Return the chicken breasts to the skillet and stir gently to coat with sauce, then add mandarin orange segments and fresh or canned green grapes.
8
Simmer for 2-3 minutes until the fruit is heated through and flavors are combined.
3 minutes
9
Divide cooked rice almondine among four serving plates and top each portion with chicken, sauce, and fruit.