A mandarin chicken with a fresh and sweet taste. Lightly breaded chicken sautéed with crispy vegetables, perfect served with fluffy rice or noodles.
Preparation:
To cook:
Level: Intermediate
Serves: 1
Ingredients
- FOR THE CHICKEN:
- 50 grams Plain flour
- ½ whole Tangerine, Zest
- 60 milliliters low fat milk
- 150 grams Chicken breast
- FOR THE SAUCE:
- ½ whole Chicken stock cube
- 1 tbsp Japanese rice vinegar
- 1 teaspoon lazy ginger
- 1 whole Tangerine, Juice
- 1 teaspoon Brown sugar syrup
- 1 tbsp Soya sauce
- 1 teaspoon Low calorie sweetener
- ½ teaspoon garlic powder
- 1 tbsp Corn flour
- FOR THE VEGETABLES:
- 80 grams Mushrooms
- 50 grams Onion, thick slices
- 50 grams Red bell pepper
- 20 grams Spring onion, sliced, for garnish
Preparation
Preheat the oven to 180°C (350°F).
For the chicken, put the plain flour in a bowl and stir in the tangerine zest. Stir in the milk, a little while, until you obtain a smooth batter that will easily coat the chicken without making lumps.
Mix the chicken into the batter and place on a baking sheet lined with parchment paper. Place in the middle of the oven for 20 minutes. Keep an eye on it to make sure the dough doesn’t start to burn.
For the sauce, put all the ingredients except the cornstarch in a small saucepan and bring to a boil. Reduce the heat to low and add the cornstarch, one teaspoon at a time, stirring for a few seconds between each addition. Once it has thickened enough, remove from heat. You want the texture to be a bit finer than pourable honey.
For vegetables, heat a little oil or cooking spray in a wok. Add the mushrooms and onion and cook, 3 to 4 minutes, until beginning to soften. Add the pepper and cook for another 6-7 minutes until lightly browned. Add the breaded chicken and mix everything together.
Finally, add the sauce to the wok and stir everything together for a minute or two. Plate and serve with fluffy rice or noodles. Garnish with sliced spring onions. Beautiful!
