I have wanted to try this recipe for Mandarin Chicken all summer, and I wanted to give my new grill pan a test drive so I decided to make it tonight. Let’s just say I wasn’t disappointed with the results, it was a big hit around here. The combination of seasoned grilled chicken and a delicious sweet mandarin sauce really made this dish a winner. Grilling the chicken was really a big change because normally with Asian recipes I am either frying the chicken in the wok or deep fryer. I used a grill pan, but by all means, if you have a nice outdoor grill feel free to fire it up. This recipe is very easy to make and takes little time. Grilling the chicken and making the sauce are about all that there is to it. Unfortunately, there is a lot of sugar in this recipe and if necessary, cut back on the amount of sugar a little bit. Mandarin chicken goes great served with white rice. Enjoy.
- 2 boneless skinless chicken breasts
- vegetable oil or cooking spray
- ½ tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon of garlic powder
- Mandarin Sauce-
- 2/3 cup sugar
- A ¼ cup of soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon fresh garlic (minced)
- 1 teaspoon fresh ginger (minced)
- A ¼ cup of water
- 4 teaspoons cornstarch
- Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bite-sized strips. Set aside.
- In a bowl combine sugar, soy sauce, lemon juice, garlic, and ginger. Pour into a wok or saucepan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.
- Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly.