Nipponese Chicken Mandarin
|Butter||1⁄4 Cup (4 tbs)|
|Canned mandarin oranges||11 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Pineapple preserves||1⁄4 Cup (4 tbs)|
|Instant garlic powder||1⁄4 Teaspoon|
|Instant minced onion||1 Tablespoon|
|Diced green pepper||1⁄2 Cup (8 tbs)|
Melt 1/4 cup butter in skillet.
Saute six half chickens, skinside down, until golden.
Drain juice from can of mandarin oranges.
Stir 1/2 cup mandarin syrup and 1/4 cup soy sauce into 1 tbs. cornstarch.
When smooth, add 1 tsp.prepared mustard, 1 tbs.vinegar, 1/4.cup pineapple preserves, 1/4 tsp. garlic powder and 1 tbs.minced onion.
Pour sauce around chicken.
Cook, covered, about 15 minutes, stirring and basting occasionally.
Add 3/4 cup diced green peppers and the drained mandarin oranges.
Cook for 5 minutes longer and serve.