Mandarin Chicken Saute
I used my leftover jelly beans in this creative main dish featuring oriental flavors. Quick and easy, it's delicious too.
- Serves: 4 persons
- 4skinless, boneless chicken breast halves
- 1tablespoon sesame oil
- ½cup chicken broth
- 2tablespoons rice vinegar
- 1tablespoon honey
- 6small orange jelly beans
- ¼teaspoon crushed red pepper flakes
- 1clove garlic, minced
- ½teaspoon minced fresh ginger root
- 2tablespoons sliced almonds
- 2tablespoons minced green onions
- 1teaspoon fresh cilantro sprigs, for garnish
Step 1Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
Step 2In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
Step 3Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.