Mandarin Orange Chicken

The chicken breast may be sliced into thirds instead of cubes if desired This complete recipe may be doubled. Serve over cooked rice.

• Ready In: 4 hrs 25 mins
• Serves: 4

Ingredients

• 3  tablespoons soy sauce
• 1  tablespoon lemon juice
• 1  tablespoon  fresh minced garlic
• 1⁄4 cup  unsweetened orange juice
• 1⁄4 teaspoon black pepper
• 1⁄3 cup flour
• 1⁄4 teaspoon black pepper
• 4  large boneless skinless chicken breasts (cut into bite-size pieces)
• 2  tablespoons  oil
• 1  tablespoon butter
• 1⁄3 cup hoisin sauce
• 1⁄3 cup  unsweetened orange juice
• 1 (11 ounce) can mandarin oranges
• 1  small green onion, chopped
• 1⁄3 cup  toasted cashews (can use more or use peanuts)

Directions

1. In a large bowl mix together 3 tablespoons soy sauce, lemon juice, 1-2 teaspoon fresh minced garlic, 1/4 cup orange juice; add in the chicken cubes, toss to coat and refrigerate for 4-6 hours (no longer than 6 hours).
2. Remove the chicken from the bowl then discard marinade (shake off any excess marinade from the chicken).
3. Mix together flour and 1/4 teaspoon black pepper, then add in the chicken cubes and toss to coat with the flour mixture.
4. In a skillet heat butter with oil over medium heat; add in chicken cubes (in batches) and fry until the chicken is cooked through then remove to a plate or bowl.
5. To the skillet add in hoisin sauce, 1/3 cup orange juice and green onion to the skillet and continue cooking over medium-low heat stirring with a wooden spoon to remove any browned bits from the bottom of the skillet .
6. Add the chicken back to the skillet along with mandarin orange segments and toasted cashews; toss until heated through.
7. Serve over rice.