Mandarin Chicken

From the Kitchen of J.D. Koening of Springville, Tennessee


  • 2 Chicken Breasts or 4 Thighs

  • 1 10-12 Oz Can of Mandarin Oranges (or if you can’t find them, peaches work well!)

  • Brown or White Rice (enough for 2 people)

  • 2 Stalks of Celery, Diced Large

  • 1 Carrot, Sliced Thin

  • ½ Large Onion, Diced Large

  • Small Can of Mushrooms (or equal amount of fresh) Sliced

  • ½ Cup of Peas or Water Chestnuts (both optional)

  • 1/4 Cup of Teriyaki Sauce

  • Lite Soy Sauce

  • Garlic Powder (to your taste)

  • Black Pepper (to your taste)

  • Water

  • 2 Tbs. of Olive Oil

  • 1 Tbs. of Cornstarch


Cut and hand-pull all the meat from the bones so you have 20 or 25 pieces. In a medium-size pan, gently boil these pieces for about 5 minutes until and tender and not pink. Set aside in a bowl. Now put the rice on. This will give you 15 or 20 minutes to prepare the rest of the meal. Cut up the vegetables and set aside in a bowl. When done with all, add to a large skillet to which you’ve added the oil and is well heated. Add in garlic powder, teriyaki, and a little pepper. Saute on medium for 6-7 minutes. Add small amounts of water if needed to provide moisture as necessary. Turn heat to low/medium while you do the next step.

Drain the juice from the oranges, reserving ¼ cup of the juice. Add the rest to the vegetables in the skillet. Stir in the cornstarch with the reserved juice until well mixed and then add to the skillet (on medium) and stir all gently but constantly until thickening occurs. Check the rice. If done, just keep warm. Add all the chicken to the skillet and gently heat everything up til bubbling, stirring a few times. Add oranges only after everything is hot, and heat all for only 3 or 4 minutes. Serve with a nice mound of rice on a large plate, cover with the chicken mixture and sprinkle on some soy sauce and pepper if desired. Makes enough for two.