Ingredients:
1 (11 ounce) cans mandarin oranges, reserve liquid
3 tablespoons honey
1 lemons, juice of
2 tablespoons soy sauce
1 teaspoon dried ginger
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken breasts, cut into strips
2 tablespoons butter
2 tablespoons oil
chow mein noodles or chopped cashews or slivered almonds, as garnish
3 cups hot cooked rice
Directions:
Make the sauce by combining reserved orange juice with honey, soy sauce, lemon juice,, and ginger in a small bowl.
Blend well and set aside.
Combine flour with salt and pepper in a shallow pie pan.
Set aside.
Trim off any fat and white vains from chicken breasts and slice each breast into about three strips.
Dry between double layers of paper towels.
Heat butter and oil in large skillet or wok over medium-high heat.
Coat all sides of chicken strips in seasoned flour and brown lightly in skillet.
Reserve browned pieces on a plate lined with paper towels.
When all chicken is browned, pour sauce into wok or skillet.
Place chicken in the sauce and turn to coat.
Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until chicken is tender and white throughout and sauce begins to caramelize on the chicken.
Turn several times during cooking to coat evenly with sauce.
Meanwhile, prepare rice.
When chicken is done, remove from heat and quickly stir in the Mandarin oranges.
Sprinkle with your chosen garnish and serve over rice.
Servings: 3-4
Time preparation: 15 min.
Time total: 45 min.