Chinese Braised Chicken in Mandarin Sauce
This Chinese Braised Chicken in Mandarin Sauce is the perfect weeknight dinner. Quick, healthy, and delicious. Served over fluffy basmati rice with some steamed broccoli it is going to be your new go-to family dinner.
Servings: 4 people
Ingredients
- 500 g chicken Maryland
- 3 mandarins
- 2 tablespoons dry sherry
- 2 tablespoons gluten-free soy sauce I use Tamari
- 1 teaspoon organic raw sugar
- 1/2 crushed black peppercorn
- 2 tablespoons olive oil oil
- 2 teaspoons finely chopped fresh ginger
- 4 fresh hot chilies sliced optional, leave out if cooking for kids or you are sensitive to spicy food
- 1/4 cup spring onions sliced
- 1 teaspoon sesame oil
Instructions
- To make the sauce, start by squeezing the juice from one mandarin into a mixing bowl. Add dry sherry, soy sauce, and sugar to the bowl. Whisk or stir until all the ingredients are thoroughly combined.
- Crush green peppercorns and mix them into the sacue.
- To enhance the mandarin's flavor and texture for the recipe, carefully remove the pith from the mandarin halves using a spoon or small knife. Next, finely slice the rind into delicate shreds. To maintain their freshness and prevent them from drying out, promptly cover the shreds with a damp cloth or plastic wrap until they are ready to be incorporated into the dish.
- Heat up the wok over medium heat and drizzle in the olive oil. Once the oil shimmers, toss in the finely chopped ginger, dried chilies, fresh chilies (if using), and the mandarin rind. Stir-fry briskly for about 10 seconds, just until the fragrant aromas are released and the ingredients are lightly toasted, being cautious not to overcook and risk imparting a bitter flavor.
- Add the chicken pieces to the wok. Increase the heat to high and stir-fry the chicken continuously, pressing it against the sides of the wok, until it's no longer pink inside. This should take about 2-3 minutes.
- Pour the previously prepared sauce (the mixture of mandarin juice, sherry, soy sauce, and sugar) into the wok and stir to combine. Reduce the heat to low, cover the wok with a lid, and allow the chicken to simmer gently for 30 minutes, or until tender and cooked through.
- While the chicken is simmering, peel the remaining mandarin and segment it into pieces. To segment the mandarin, cut off both ends of the fruit. Then, carefully cut along the sides of each segment, separating the fruit from the white pith. Repeat this process until all the segments have been removed. Set the segmented mandarin aside until ready to add to the wok.
- Once the chicken is cooked and tender, add the sliced spring onions to the wok and cook over high heat, uncovered, for a few minutes, or until the sauce has reduced and thickened slightly.Then, gently fold in the segmented mandarin slices, ensuring they are well combined with the chicken and sauce. Cook for another minute or so, just until the mandarin slices are heated through.Turn off the heat and drizzle with a little sesame oil to finish.
- Happy cooking and enjoy your delicious mandarin chicken! If you have any further questions or need any more assistance, please leave a comment below.
Notes
- Feel free to adjust the amount of sugar and chili peppers based on your personal preference for sweetness and spiciness.
- I used chicken marylands but you can use chicken legs or chicken breasts in this recipe.
- To make the dish gluten-free, you can use tamari sauce instead of soy sauce.
- Be sure to keep an eye on the chicken as it simmers with the sauce, stirring occasionally to prevent sticking and burning.
- Garnish the dish with chopped cilantro, sliced green onions, and sesame seeds.
- Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Be sure to reheat thoroughly before serving.
