A Mutt Company Production

Mandarin Teriaki Chicken

In Chicken on October 12, 2009 at 11:44 pm

Sitting on the couch today with Dan, recovering from our workout, thinking of what I could do for dinner tonight.  Durante chimes in and says he has defrosted chicken in the fridge…..as do I.  During our recent trip to sam’s I bought cans of mandarin oranges in light syrup.  So I cut the chicken into tenders and marinate them in the light syrup from the mandarin oranges and some teriaki sauce with pineapple.

Ingredients

  • 2 lbs boneless chicken, cut into tenders
  • teriaki sauce with pineapple
  • 1 can mandarin oranges
  • 1/2 a pack of linguine
  • 2 carrots, chopped into cubes
  • handful of pine nuts

Get three burners going on the stove top, 1) place a pot with about 2 quarts of water on a back burner and bring to a boil; 2) place a small pan with the pine nuts on low heat, flipping nuts around to brown both sides. 3) sprays some non-stick on a third larger pan and put your chicken in.

Add salt and a dash of garlic powder to the water. Once it is boiling, put the heat down to about 6 and throw in the linguine, stirring occasionally.

Once the pine nuts are browned and crunchy, place them aside to cool.

After the chicken has been cooking for about 4 minutes flip the pieces and dump the marinade and carrots into the pan and stir around. Allow to cook for about 5-6 more minutes until chicken is finger licking good.

Served on a bed of linguine, with toasted pine nuts, mandarin orange slices, carrots, and extra terikai sauce.

Average Cost per Person:~$3

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  1. Hey man great blog. I stumbledupon it and have been following ever since. You make some wonderful dishes but occasionally you throw me for a loop with your unorthodox concoctions. ie- apple butter steaks, blackberrys and rosemary, etc.

    Just a little chef’s tip from a culinary arts major:
    You need to understand that making food is a lot like painting. Certain ingredients reside on certain places on a color wheel. You have complementary and analogous colors. The apple/cinnamon combo would be better suited to a meat like pork. You should also pay attention to regional food ingredients in dishes. For example you used pine nuts and linguine in an Asian dish. Those ingredients are more typically found in Mediterranean cuisine. Next time you should try peanuts or cashews with an asian noodle (ie- pad thai noodle, japanese rice noodle, etc.)

    Anyways keep up the good work. You may still have what it takes to become a master chef like me. Maybe I’ll drop some of my recipes on you in a comment or we could have an internet cook off or something.

    -Master Chef Wayne

    • Your advice is greatly appreciated and I do understand what you’re saying about how certain things go with others on the “color wheel”, (my roommate gave me hell about the pine nuts in the asian dish hahaha). Sometimes I just use what I got, you know how that is. Thanks for the support and I’d love to see some of your recipes.

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