Ingredients
Equipment
Method
- Begin by heating a skillet over medium-high heat. Add a splash of oil and let it heat up until shimmering. This is key to achieving a delectable sear on the chicken.
- Next, add the chicken breasts to the hot skillet. You’ll want to pan-fry them on both sides, cooking until they’re golden brown and cooked through, about 6 to 7 minutes per side. Look for a nice sear; this adds wonderful flavor!
- Once cooked, remove the chicken from the skillet and allow it to cool for a moment on a cutting board. This resting period helps the juices redistribute, ensuring each bite is juicy.
- While the chicken cools, you can prepare your sauce. In a small saucepan, combine the soy sauce, lemon juice, ginger slices, and sugar. Heat over medium heat, stirring occasionally until the sauce slightly thickens. You’ll know it’s ready when it coats the back of a spoon.
- Once the sauce has thickened, carefully discard the ginger slices. They’ve done their job, adding flavor to the sauce.
- Now, return to the chicken. Slice it into pieces against the grain. This helps maintain tenderness.
- Drizzle the sauce generously over the sliced chicken. Make sure every piece is coated in that delicious sauce.
- Finally, garnish with the chopped scallions. This adds a lovely pop of color and a fresh crunch.
- Serve your Chinese Mandarin Chicken immediately with a side of steamed rice. Enjoy every bite!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to retain moisture.