Mandarin Chicken

Total Time
40mins
Prep
10 mins
Cook
30 mins

This is very similar to the Mandarin chicken served in the malls, except I use white meat chicken. Boneless chicken thighs are what the restaurant uses. It's quick, easy and delicious. Sometimes I'll make this, then a quick trip to the local Chinese take-out for vegetable lo mein and eggrolls for a cheap, tasty Chinese meal that's almost homemade. You'll be amazed at how authentic this tastes! *Note: I have adjusted the amount of sugar to reflect comments written in reviews. If you like it sweet, use the full 2/3 cup.

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Ingredients

Nutrition
  • 1 whole boneless skinless chicken breast, cut into 4 equal pieces (1lb)
  • vegetable oil cooking spray
  • 23 cup sugar (or less, according to taste)
  • 14 cup soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 12 teaspoon minced fresh garlic
  • 12 teaspoon minced fresh ginger
  • 14 cup water
  • 4 teaspoons cornstarch

Directions

  1. Spray chicken breasts with vegetable oil spray.
  2. Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
  3. Chop chicken into bite size pieces, set aside.
  4. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
  5. Heat over medium until sugar is dissolved, stirring often.
  6. Bring to boil.
  7. Combine cornstarch and water.
  8. Add to sauce pan, stirring often.
  9. Reduce heat and simmer 4-6 minutes or until sauce thickens.
  10. Pour chicken into a large frying pan over medium heat.
  11. Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
  12. Heat through.
  13. Serve over white rice.