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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Yum. That's it, just Yum! Ingredients:
1 egg white |
2 tablespoons cornstarch |
1 tablespoon soy sauce |
4 boneless skinless chicken breasts, cut into 1 inch pieces |
1/2 cup bisquick baking mix |
1/3 cup water |
1 1/2 tablespoons sesame seeds |
4 cups vegetable oil |
1 (8 ounce) can mandarin orange segments, drained reserving juice |
2 medium carrots, sliced thin |
2 large green peppers, sliced thin |
1 small red onion, sliced into thin wedges |
1/2 cup ketchup |
1/4 cup brown sugar |
2 tablespoons cornstarch |
2 tablespoons vinegar |
1 teaspoon chicken bouillon granule |
Directions:
1. In a large mixing bowl combine the egg white, 2 T's cornstarch, and soy sauce.
2. Whisk well.
3. Add chicken pieces.
4. Toss well to coat, set aside.
5. In a medium mixing bowl combine the bisquik, water and sesame seeds.
6. Mix well.
7. Add to chicken mixture, stirring well to coat.
8. In a large, deep skillet heat oil, or plug in your deep fryer.
9. Combine mandarin juice and enough water to make 1 and 1/4 cups.
10. Pour into a large skillet and bring to a boil.
11. Add carrots.
12. Cover and reduce heat to a simmer.
13. Cook for 3 minutes.
14. Add peppers and onions.
15. Cook 1 minute.
16. Combine ketchup, sugar, cornstarch, vinegar and bouillon granules,, mixing well.
17. Stir into vegetable mixture.
18. Stir well and remove from heat.
19. Cook chicken pieces in batches, drain on paper towels.
20. When chicken is cooked, heat vegetable mixture, allow to thicken then add chicken.
21. Serve over hot rice.
22. I like this over a spinach and mushroom salad-the heat wilts the spinach just right .
23. Serves 4.
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