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.
- 1 whole boneless skinless chicken breast, cut into 4 equal pieces (1lb)
- vegetable oil cooking spray
- 2⁄3 cup sugar (or less, according to taste)
- 1⁄4 cup soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon minced fresh garlic
- 1⁄2 teaspoon minced fresh ginger
- 1⁄4 cup water
- 4 teaspoons cornstarch
- 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.