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Mandarin chicken #1
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| | Whole chicken breasts, boned | | | -and skinned | | 3
| tbsp | Butter | | 1 1/2
| cup | Sliced mushrooms | | 2
| tsp | All-purpose flour | | 2/3
| cup | Water | | 1/4
| cup | Frozen orange juice | | | -concentrate, thawed | | 2
| pack | Instant chicken broth and | | | -seasoning mix | | 11
| oz | Can Mandarin orange sections | | 1/2
| cup | Thinly sliced green onions | | | Cooked rice |
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Procedures:
| 1 | In large skillet, brown chicken in butter and set aside. | | 2 | In same skillet, cook mushrooms over high heat until liquid evaporates, about 1-2 minutes. | | 3 | Remove from heat. | | 4 | Sprinkle mushrooms with flour and stir fry quickly to combine. | | 5 | Gradually stir in water. | | 6 | Add orange juice and dry seasoning mix. | | 7 | Heat to boiling, stirring constantly. | | 8 | Reduce heat, add chicken and simmer about 3 minutes. | | 9 | Add orange sections and sprinkle with green onions. | | 10 | Serve over bed of rice. | | 11 | Creme de colorado cookbook (1987) from the collection of jim vorheis |
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