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Mandarin Orange Chicken

Course: Main Courses - Poultry
Cuisine: Chinese

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.