Monday, April 2

Mandarin Chicken at home..

Okay, so who does NOT like ordering their fav takeout from the fav Chinese place? Well we love to every so often when that "craving" kicks in.  However, you start to think about all the sauce, sodium and oils.  I know our kids love Mandarin Orange chicken and they like to eat if often enough that I had to come up with a version I could do at  home.  Hopefully a tad healthier and more cost effective. 

After searching for some time, I stumbbled upon one, only it added alot of sugar.  So I took it and made it more my own and modified.  Here we go.

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
The sweet and sour sauce:
4 tbs ketchup (also has sugar)
1/4 cup seasoned Rice vinegar (now 1tbls of this has 5 sugar grams) so using 1/4 cup OR even 1/2 cup is adding your sugar count
1 tbs soy sauce (this is where your sodium count comes in) So go low Sodium
1 tsp granulated garlic

* NOTE * With the ingredients already carrying their own sugar and sodium count...There is NO need to add any extra added sugar or salt to this recipe...
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 1/2 hour and during the baking process you should turn the chicken once.

1 comment:

Bridgett Nicolace-Bird said...

hello! new follower here! i will have to try this recipe. you recently followed me over at

also liked you on fbook. : )