Ingrédients pour Mandarin Chicken
- 1 1/2 lbs boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 2 large eggs, beaten
- 2 tablespoons canola oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 tablespoons cornstarch
- 1 (15 ounce) can mandarin oranges, drained, juice reserved
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Comment préparer Mandarin Chicken
- Cut chicken into 1-inch pieces. In a bowl, combine flour, salt, pepper, and ginger.
- Dip chicken pieces in the beaten egg, then dredge in the seasoned flour, ensuring they are fully coated.
- Heat 2 tbsp canola oil in a large skillet or wok over medium-high heat. Fry chicken until golden brown and cooked through (about 6-8 minutes), then set aside.
- In the same skillet or a clean one, heat 1 tbsp of oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes.
- Stir in ketchup, rice vinegar, brown sugar, and salt. Bring to a simmer.
- In a small bowl, whisk together cornstarch and mandarin orange syrup until smooth.
- Gradually pour the cornstarch mixture into the simmering sauce, stirring constantly until thickened (about 1-2 minutes).
- Add the cooked chicken to the sauce. Stir gently to coat.
- Stir in the drained mandarin orange segments. Heat through for another 2-3 minutes.
- Serve hot over rice or noodles. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
122g
Fat
22g
Carbs
16g
