"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mandarin Chicken Recipe

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This recipe for Mandarin Chicken, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Ball
Added: Sunday, March 1, 2009


1/4 cup soy sauce
2 tablespoons vegetable oil
1 lb. boneless chicken cut into bite size pieces
1 medium onion sliced
1 green pepper, cut in strips
1/2 cup sliced almonds
1/2 cup sliced celery
1 can mandarin oranges, drained

1 cup liquid from oranges plus water to equal 1 cup
1 tablespoon cornstarch
1 chicken boullion cube

Combine first four ingredients. Cover and refrigerate 1 hour, drain chicken, combine with onion, green pepper, almonds and celery. Add to dish, stir and cook at 100 percent power for 3-4 minutes, uncover, stir and cook 3-4 minutes more. Add mandarin oranges.
Combine sauce ingredients in a 2 cup glass measuring cup. Cook at 100 percent power for 1 1/2 minutes, stir and cook 1 1/2 minutes more or until thick. Pour over chicken and serve.




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