“I had come across a recipe online for a ‘Mandarin Orange Chicken’ and put it in a binder to try. When I pulled it out, I realized it wasn’t quite what I imagined, but I liked the general idea, so put together own version.” – April Ferre
Mandarin Orange Chicken
Ingredients
- 2 Teaspoon Dry Sherry
- 1 1/2 Teaspoon Sesame Oil
- 1/2 Teaspoon Salt
- 2 Teaspoons Cornstarch
- 1 Large Boneless, Skinless Chicken Breast Sliced in Bite-Sized Pieces
- 1/4 Cup Chicken Broth
- 1/4 Cup Hoisin Sauce
- 2 Tablespoons Soy Sauce
- 1/4 Teaspoon Pepper
- 1 Tablespoon Cornstarch
- 2 Tablespoons Vegetable Oil
- 4 Cloves Garlic Minced
- 2 Teaspoons Fresh Ginger Minced
- 8 Ounces Snap Peas
- 1 Small or 1/2 Large White Onion In Wedges
- 1 15- Ounce Can Mandarin Oranges Drained
Instructions
- In a small bowl, combine sherry, sesame oil, salt and cornstarch; mix well.
- Pour over chicken slices and mix until chicken is well coated. Refrigerate for 30 minutes.
- In another small bowl, combine chicken broth, hoisin, soy sauce, pepper and cornstarch. Whisk until smooth and set aside.
- When chicken is done marinating, heat oil in a Dutch oven over medium-high heat. Cook chicken.
- When chicken is getting close to being done, add garlic and ginger and stir fry for 30 seconds.
- Add snap peas and onion. Cook, stirring frequently until just barely tender. Add sauce and cook, stirring constantly, until sauce thickens.
- Remove from heat and carefully stir in mandarin oranges, being careful not to break them apart.
- Serve immediately.
2026 Recipe – April Ferre