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Mandarin Chicken Bites Recipe

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Instead of a big Christmas meal, our family enjoys nibbling on an all-day appetizer buffet. Each year we present tempting new dishes alongside our favorites. This is one of those tried-and-true dishes that's a "must." —Susannah Yinger, Canal Winchester, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12-15 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12-15 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
  • 2 tablespoons butter
  • 1 can (11 ounces) mandarin oranges, drained
  • 2/3 cup orange marmalade
  • 1/2 teaspoon dried tarragon

Nutritional Facts

1 serving (2 each) equals 124 calories, 2 g fat (1 g saturated fat), 21 mg cholesterol, 118 mg sodium, 19 g carbohydrate, trace fiber, 7 g protein.

Directions

  1. In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a skillet, brown chicken in butter until no longer pink. In a small saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with toothpicks. Yield: 12-15 servings.
Originally published as Mandarin Chicken Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p24

Nutritional Facts

1 serving (2 each) equals 124 calories, 2 g fat (1 g saturated fat), 21 mg cholesterol, 118 mg sodium, 19 g carbohydrate, trace fiber, 7 g protein.

Reviews for Mandarin Chicken Bites

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Reviewed Dec. 25, 2013

Although we have a few old favorites that we look forward to each year, I went looking for a new appetizer to serve at my family's Christmas Eve get-together. Since we always attend church on the evening of Christmas Eve, I need items that I can either prepare ahead of time that need just a little warm-up, or that can go together quickly, so that there is little to do when we return home. This recipe fit perfectly - it was quick, easy, and absolutely delicious. I tossed the chicken pieces with the flour mixture and stored them in the fridge before we left, then browned them and mixed up the sauce later. We served it with Asian toasted sesame sauce on the side for dipping. I did use a reduced-sugar marmalade, as I don't like things that are overly sweet - just my preference.

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