Mandarin Chicken Bites
photo by didyb
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
5 dozen
ingredients
- 2 boneless skinless chicken breasts
- 414.03 ml chicken broth
- 59.14 ml soy sauce
- 14.79 ml Lea & Perrins Worcestershire Sauce
- 453.59 g fresh spinach leaves, rinsed and stemmed
- 1892.72 ml boiling water
- 2 (907.18 g) can mandarin oranges, drained
-
Dip
- 59.14 ml mayonnaise
- 59.14 ml sour cream
- 9.85 ml curry powder
- 44.37 ml apricot preserves
directions
- Cut chicken into 1-inch cubes.
- In a 10-inch skillet, combine chicken cubes, broth, soy sauce and Worcestershire.
- Heat to boiling over medium heat; cover, reduce heat, and simmer until chicken is fork-tender (about 10-15 minutes).
- With a slotted spoon, remove chicken from broth and let cool slightly.
- Place spinach leaves in a colander.
- Pour boiling water over leaves.
- Drain and set aside to cool.
- Place a cube of chicken at stem end of a spinach leaf and wrap leaf around chicken so that chicken still shows on sides.
- Secure end of leaf with a wooden pick.
- Refrigerate at least 1 hour.
- (Recipe can be prepared up to this point one day ahead.) To serve, place one mandarin orange at the end of each wooden pick.
- Serve with Curry Mayonnaise Dip (recipe follows).
- Curry Mayonnaise Dip: Blend all ingredients and refrigerate to allow flavors to mature.
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Reviews
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Rather than doing this as an appetizer I made this into a tossed salad and served it for dinner. I really enjoyed this. The dip (dressing in this case) was very good and I used light mayo and sour cream. I didn't blanch the spinach but tossed it raw in a bowl and added arugula to the mix which was really good. I loved this as a salad and will make this again. Its a nice summer meal. Toasted almonds might be a nice addition to the salad as would lo mein noodles and serve with a good bread. I will be using this recipe as posted for my next cocktail party tho. Wonderful recipe, thanks so much for posting it.
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I made these for a New Years dinner and really enjoyed them. They look and taste great and the curry dipping sauce really makes them! Even my daughter who generally hates spinach loved them. I think these taste even better at room temperature than cold. I made mine a day in advance and did the dipping sauce just before serving. I didn't have any broth, so I just simmered the chicken cubes in a nonstick pan with the soya sauce and worcestershire sauce, I think this may have left a slightly stonger soya sauce flavour on the chicken(which we like) so I'd probably do it that way again. Thanks for sharing this one, sbsbea.
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The sauce is awesome!!! I had a huge challenge with the prep and use of the spinach leaves. After pouring the boiling water on them, draining, and rinsing-- I was left with a big, mushy mess. I had another bag, so tried it again with less than boiling water. Some of the leaves were mushy, some were still too crisp, and some were just right. I used the just right ones and omitted the spinach for 1/2 the platter. If there is a precise method to get just right spinach leaves, I would like to know-- as the dish is yummy and makes a very pretty presentation.
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This recipe has turned into one of my all time favorite appetizers! I love the curry sauce. Always a hit at every party I've taken it to (although I do recommend making a placecard that says mandarin chicken bites with curry dipping sauce)...and you can serve on a bed of crushed ice with no refrigeration if necessary too (eg-at work). Thanks for sharing this wonderful recipe.
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Made these Sunday for super bowl. They were a hit! and a new favorite. I will be making them again for a party next week. I dumped the ziplock full of chicken cubes and marinade into a skillet and cooked without adding broth. I also tossed in about a tablespoon of sesame seeds and simmered until chicken was done and all juices gone. I noticed while cooking the chicken that I had not cut the chunks small enough to I took my scissors to the chunks while cooking and cut them smaller. The grocery store only had baby spinach so I decided to use hearts of romaine leaves, plus I really do not like spinach that well. I was so glad that I used the romaine it added such a nice crunch to the bites. I also was out of curry so I used Spike instead. The dip was absolutely wonderful. Everyone loved these! Thanks so much for posting this recipe!
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RECIPE SUBMITTED BY
Ms B.
United States