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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mandarin Chicken (Panda Express copycat-Todd Wilbur) Recipe

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This recipe for Mandarin Chicken (Panda Express copycat-Todd Wilbur) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoon arrowroot (or sub. 1 T flour or 1 1/2 t. cornstarch)
6 skinless chicken thigh fillets
Directions:
Directions:
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot dissolved. Add to the saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.
Preheat your grill on high for the chicken.
When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minute per side until completely cooked. Chicken should have browned in spots.
When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until the chicken sizzles then reduce heat and cover chicken until ready to serve. Spoon chicken into medium bowl, then pour all the sauce over the chicken and stir until well coated. Serve with steamed white rice.
Number Of Servings:
Number Of Servings:
2 large servings

 

 

 

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