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Nutrition Facts
Serving Size 1 (160g) Recipe makes 4 servings
Calories 246
Calories from Fat 37		(15%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 1044mg		43%
Potassium 196mg		5%
Total Carbohydrate 37.3g		12%
	Dietary Fiber 0.2g	0%
	Sugars 33.7g
Protein 15.6g		31%
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Mandarin Chicken

Recipe #63802 | 40 min | 10 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: msboogie
Jun 5, 2003

This is very similar to the Mandarin chicken served in the malls, except I use white meat chicken. Boneless chicken thighs are what the restaurant uses. It's quick, easy and delicious. Sometimes I'll make this, then a quick trip to the local Chinese take-out for vegetable lo mein and eggrolls for a cheap, tasty Chinese meal that's almost homemade. You'll be amazed at how authentic this tastes! *Note: I have adjusted the amount of sugar to reflect comments written in reviews. If you like it sweet, use the full 2/3 cup.

SERVES 4 (change servings and units)

Ingredients

1 whole boneless skinless chicken breast, cut into 4 equal pieces (1lb)
vegetable oil cooking spray
2/3 cup sugar (or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch

Directions

1
Spray chicken breasts with vegetable oil spray.
2
Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
3
Chop chicken into bite size pieces, set aside.
4
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
5
Heat over medium until sugar is dissolved, stirring often.
6
Bring to boil.
7
Combine cornstarch and water.
8
Add to sauce pan, stirring often.
9
Reduce heat and simmer 4-6 minutes or until sauce thickens.
10
Pour chicken into a large frying pan over medium heat.
11
Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
12
Heat through.
13
Serve over white rice.

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Featured Reviews for This Recipe

From: Tempest Blade

On Nov 23, 2009

We found that the flavor was better for our family with a bit of mandarin orange chunks sprinkled over, and we think we'll add a little cayenne/oriental pepper next time to cover. I used full sugar, but it still was a little salty. The oranges helped counter that. We also used tempura chicken instead of grilled. Less healthy, but nummy! Thank you for a nice easy sauce!

0 people found this review helpful

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From: Chef #1442963

On Nov 10, 2009

SO AMAZING! im a 13 year old kid who did it for a class project and its super sweet!

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From: Chef #728782

On Feb 17, 2008

Tastes delicious, I cut back on the sugar to almost half and it was perfect. I also used boneless chicken thighs so the the chicken would be moist because chicken breasts tend to be a bit dry and less flavorful. Easy to make it really does taste like Panda's Mandarin Chicken.

3 people found this review helpful

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From: Mares C.

On May 13, 2005

OH MYGAWD!A Zillion Stars!!This is the very recipe I've been craving!!! Tastes just like the Panda Express gourmet Chinese food!I 've test driven this recipe 3 times...and "tinkered" a bit...much to the delight of DH,Picky Grandsons, and lucky neighbors. For us, all white meat wasa little too dry(really super quick though!)...I used drumsticks & plucked the meat off...but the very best yet was using a whole chicken simmered,skinned and de-boned, and doubling up on the sauce.Takes a little longer, but the results are Sooooo Good. Thank You, thank You!!

3 people found this review helpful

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