I’m going to go ahead and blame the late posting of this on the holiday weekend. Which actually is a fairly accurate reason for why it’s late. I often lose track of which day of the week it is anyway, but seeing as we had what worked out as a 5 day weekend (Anoppi was off work Thursday as well as Friday and Monday) my brain has just become completely befuzzled.
Admittedly I did in some corner of my mind know that I should be posting something yesterday, but then by brain lapsed into Sunday mode and I didn’t remember until we were getting ready for bed.
On top of that I seem to have been very disorganised lately and have a distinct lack of recipes to post. We’ve mostly been eating leftovers, or forgetting to take photographs, so I pulled this from my list of drafts-I-planned-ahead-and-didn’t-post. Though I may have to be organised and make up a few more of those, seeing as how I am running out of them…
This dish is very yummy. It’s one of our favourites, but we don’t have it all that often. Probably because it’s one of the few meals that we make an actual side-dish to go with it; we always eat it with Indian Fried Rice, the recipe of which I shall no doubt post one day. They may not be dishes you’d automatically put together, but for whatever reason we did, and it was delicious, so we don’t regret it.
This dish is fairly sweet. We adapted the recipe to cut the sweetness, as the first time we made it it was definitely too sweet even for my sweet-toothed fiancé who could happy live on nothing but sugar… We sometimes forget to season the chicken before cooking, but it’s still delicious. We also sometimes forget to not put the cornstarch straight into the sauce mixture, hence my emphasis on that in the instructions… I don’t think it matters too much really, but it may thicken too soon or too much or something…
Anyway, enjoy the recipe!
Mandarin Chicken Adapted from BlogChef
2 boneless, skinless chicken breasts
1/4tsp garlic powder
1/3 cup sugar
1/4 cup soy sauce
1tbsp lemon juice
1tsp fresh garlic, minced
1tsp fresh ginger, minced
1/4 cup water, cold
Pound the chicken breasts into lovely thin and even pieces, then sprinkle both sides with salt, sugar and garlic powder.
Grill, fry or griddle the chicken until cooked through. Remove from the heat and cut into strips, then set aside.
In a bowl combine all the sauce ingredients except the water and cornstarch. Mix well to make sure the sugar dissolves in nicely.
Pour the sauce mixture into a pan and heat to almost boiling.
Combine the cornstarch and water.
Once the sauce begins to boil, add the cornstarch mixture. Stir the sauce until nicely thickened.
Add the chicken to the wok, coat with the sauce, and simmer until heated thoroughly.
Serve with rice and vegetables.