Microwave Mandarin Chicken
Microwave Mandarin Chicken
4 boneless skinless chicken breast halves (1 lb)
2 Tbs brown sugar
2 Tbs cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 Tbs vegetable oil
1 garlic clove, minced
1 can (11 ozs) mandarin oranges
Hot cooked rice
2 green onions, sliced
Flatten chicken to 1/4 inch thickness. Place in a greased 2 qt microwave-safe dish. In a bowl, combine brown sugar and cornstarch; stir in the next four ingredients. Drain oranges, reserving juice; set oranges aside. Add juice to teriyaki mixture; pour over chicken. Cover and microwave on high for 8 minutes. Baste chicken with sauce. Cover and cook 3-5 minutes longer or until sauce is thickened. Serve over rice. Garnish with onions and oranges. Yield: 4 servings.
4 boneless skinless chicken breast halves (1 lb)
2 Tbs brown sugar
2 Tbs cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 Tbs vegetable oil
1 garlic clove, minced
1 can (11 ozs) mandarin oranges
Hot cooked rice
2 green onions, sliced
Flatten chicken to 1/4 inch thickness. Place in a greased 2 qt microwave-safe dish. In a bowl, combine brown sugar and cornstarch; stir in the next four ingredients. Drain oranges, reserving juice; set oranges aside. Add juice to teriyaki mixture; pour over chicken. Cover and microwave on high for 8 minutes. Baste chicken with sauce. Cover and cook 3-5 minutes longer or until sauce is thickened. Serve over rice. Garnish with onions and oranges. Yield: 4 servings.
