Mandarin Chicken Bites

Mandarin Chicken Bites created by didyb

A very impressive cold appetizer. The color of the oranges and spinach really brighten up a buffet table. My guests loved this appetizer and devoured them all. Adapted slightly from a Creme de Colorado cookbook.

Ready In:
55mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Ms B.
Contributor
@Ms B.
Contributor
"A very impressive cold appetizer. The color of the oranges and spinach really brighten up a buffet table. My guests loved this appetizer and devoured them all. Adapted slightly from a Creme de Colorado cookbook."

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  1. didyb
    Mandarin Chicken Bites Created by didyb
  2. didyb
    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.
  3. mymommelissa
    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.
  4. WildWaysPaige
    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!
  5. WhoKnew
    My guests thought this was just ok; I think it was the spinach that wasn't such a big hit. If I make this again, I will skip the spinach & maybe add another orange, or even a kiwi. I really liked the dip--nice and zingy!
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