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Hi...
This is what we had for dinner last night.....soooooooo good and really quick and easy to make. I served it over brown rice so it took a little longer since brown rice takes longer to cook...but the mandarin chicken did only take 30 minutes or less to prepare.
Enjoy!
hugs,
peg
30-Minute Countdown Mandarin Chicken
1 can Campbell's condensed chicken broth; (10 1/2 oz) divided
2 TBSP cornstarch
1/4 cup vinegar
1/4 cup sugar
1 TBSP soy sauce
1/2 tsp ground ginger
1 can sliced water chestnuts; (8 oz) drained
1 pound skinless; boneless chicken
breasts, cut into 1 inch chunks
1 small green or sweet red pepper; cut into strips
1 can mandarin orange segments; (11 oz) drained
hot cooked rice
1. In cup, stir together 1/4 cup of the broth and the cornstarch until well blended; set aside.
2. In 10-inch skillet over medium heat, combine remaining broth, vinegar, sugar, soy sauce, ginger and water chestnuts. Heat to boiling.
3. Add chicken to skillet. Reduce heat to low. Simmer 10 minutes. Add green pepper; cook 3 minutes more or until chicken is tender and juices run clear.
4. Stir in cornstarch mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in oranges. Serve over rice.
Makes 4 cups or 4 servings.
Source: Campbell's 75th Anniversary Cookbook Cooking in Minutes
Copyright 1991 Campbell Soup Company
ISBN 1-56173-268-0
Recipe source: Cooking with Terry yahoo group, submitted by Miss Carol
This is what we had for dinner last night.....soooooooo good and really quick and easy to make. I served it over brown rice so it took a little longer since brown rice takes longer to cook...but the mandarin chicken did only take 30 minutes or less to prepare.
Enjoy!
hugs,
peg
30-Minute Countdown Mandarin Chicken
1 can Campbell's condensed chicken broth; (10 1/2 oz) divided
2 TBSP cornstarch
1/4 cup vinegar
1/4 cup sugar
1 TBSP soy sauce
1/2 tsp ground ginger
1 can sliced water chestnuts; (8 oz) drained
1 pound skinless; boneless chicken
breasts, cut into 1 inch chunks
1 small green or sweet red pepper; cut into strips
1 can mandarin orange segments; (11 oz) drained
hot cooked rice
1. In cup, stir together 1/4 cup of the broth and the cornstarch until well blended; set aside.
2. In 10-inch skillet over medium heat, combine remaining broth, vinegar, sugar, soy sauce, ginger and water chestnuts. Heat to boiling.
3. Add chicken to skillet. Reduce heat to low. Simmer 10 minutes. Add green pepper; cook 3 minutes more or until chicken is tender and juices run clear.
4. Stir in cornstarch mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in oranges. Serve over rice.
Makes 4 cups or 4 servings.
Source: Campbell's 75th Anniversary Cookbook Cooking in Minutes
Copyright 1991 Campbell Soup Company
ISBN 1-56173-268-0
Recipe source: Cooking with Terry yahoo group, submitted by Miss Carol