Mandarin Chicken

This recipe has passed the "kids' taste test". It is not an orange flavored recipe. It is more like what you would get when you order fast-food chinese. We have had this several times, and it has passed the test to become one of our every-day favorites.

1 Bnls Sknls Chicken Breast
1/4 cup Sugar
1/4 cup Soy Sauce
1 Tbs. Lemon Juice
1 Tbs. Vegetable Oil
1/2 tsp. Minced Garlic
1/2 tsp. Minced Ginger
1/4 cup COLD Water
4 tsp. Cornstarch

Cut chicken into bite-size pieces, cook till done, set aside. Combine sugar, soy, lemon, oil, garlic and ginger. Heat till sugar dissolves, bring to boil. Combine cornstarch and water in a jar or container with tight-fitting lid. Shake till well combined, no lumps. Add to sauce all at once. Reduce heat, stirring constantly till sauce thickens. Add chicken and heat through. Serve over rice.

Orange Chicken

This recipe serves exactly 2 people with NO leftovers. You can make the sauce ahead of time, and then all you have to do is thaw and cut a chicken breast, and cut/juice an orange.

2 Tbs. Peanut Only
1 Bnls Sknls Chicken Breast
1" Piece Fresh Ginger, grated
1/4 cup Orange Juice
1/4 cup Honey
2 Tbs. Soy Sauce
2 Tbs. Cornstarch
3/4 Tbs. Dry Mustard
1/2 Of An Orange, sliced

Cut chicken into thin strips, fry in oil till tender. In a jar or container with lid, mix all ingredients except orange slices. Secure lid, and shake till well combined, making sure there are no cornstarch lumps. Add all at once to chicken, stirring constantly till thickened. Add orange slices, stir in gently. Serve over rice.

White Pepper Chicken Wings

2 cups Tamari soy sauce
1 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins
18 whole chicken wings
Sauce
1 cup Tamari soy sauce
1/2 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
1 tablespoon garlic, minced
1 small red chili pepper, seeded and minced
2 tablespoons granulated sugar
Seasoning
(vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil

Combine soy sauce, lime juice and ginger in a baking pan. Remove and discard the wingtips from chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, combine sauce ingredients and whisk until sugar is dissolved.

Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce. Serves 6 (3 wings each).