I started with a vintage 1972 recipe from an antique store old recipe box and morphed it into this healthy version inspired by Panda Express. Start with fresh chicken breast chunks, coat them in a sweet and salty glaze made of FRESH honey tangerine (YEP that’s a real fruit) and lime juice, brown sugar and Bragg’s liquid aminos (a lower sodium choice) served over fluffy rice or with yakisoba noodles.
Prep Time 5 minutes minutes
Cook Time 17 minutes minutes
Total Time 22 minutes minutes
MANDARIN CHICKEN serves 4
4 boneless skinless chicken breasts, chopped into bite-sized chunks
1 tablespoon avocado oil
Scant 1/4 cup honey tangerine or orange juice juice
Juice of 1 LARGE lime
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons water
1 tablespoon corn starch
FRESH ground black pepper, to taste
GARNISH:
sliced green onions
sesame seeds
- In a large skillet over medium-high heat, add the oil and when shimmering, the chicken.
- Stir the chicken to coat it in the oil, letting the chicken cook 5-7 minutes until they start to brown on a couple of sides, stirring occasionally.
- In a small bowl whisk together the juices, liquid aminos, brown sugar, water, corn starch, and black pepper until well blended.
- Pour the sauce over the browned chicken and stir to coat.
- Once sauce has come to a bubble, reduce the heat to a simmer.
- Let the chicken and sauce SLOWLY simmer for 7-8 minutes, or until chicken is cooked through.
- Serve hot over fluffy rice or yakisoba noodles.
- Sprinkle with optional green onions and/or sesame seeds.
