The baby displayed a fondness for mandarins! Wonderful!
Naturally, the husband brings home all the mandarins he could get from the farmers market. Wonderful!…
We ate some of them… Juggled with others… I added a few to the tonight’s dinner, and the citrusy twist made it just perfect.
Here is a yummy 30-minute dinner idea
MANDARIN GINGER CHICKEN
- 3/4 lb chicken breasts or thighs
- 4 tbsp soy sauce
- 4 tbsp mirin
- 1 tbs grated ginger
- 3 cloves of garlic, minced
- 2 mandarins, peeled,separated into segments, and cut in half
- 1.5 cup of assorted vegetables (I had sweet corn, green beans, onions, and sweet peas)
Combine the first 5 ingredients in a zip-lock bag and let marinate in the fridge for about 15 minutes.
Chop vegetables, if needed. Peel the mandarins, separate them into segments and cut each segment in half (I also peeled some skin off).
Heat a little bit of olive oil in a frying pan. Sauté vegetables for about 3 minutes, set aside.
Sauté the chicken on medium-high heat until browned. Turn the chicken over.
Pour the sauce used to marinate chicken in the pan, bring it to a boil. Add the vegetables and mandarins. Cover the pan and steam cook for about 2 minutes.
Slice the chicken and serve with the vegetables over brown rice, sprinkle with some red pepper flakes if you like it spicy.