I've discovered that if I want a dish to have heat, any heat, even a hint of heat, I have to offset it with something sweet in order to get my kiddos to eat it. Honey seems to work, especially in dishes that have Asian flare to them. This turned out so good though! The mandarin orange juice was sweet, with the honey accenting those flavors, but then add in a touch of Chili Sambal and oh man, it was devoured up by all of them.
The sauce basically bubbles up and caramelizes onto the chicken, peppers and carrots making it soooo good. Plus, all in all, it's a pretty healthy dish. We served it over fluffy, jasmine rice that I made in the InstantPot and I had a yummy little dinner on the table within 30 minutes. Win/Win.
I love a good one-pan meal that comes together quick and has a bunch of vegetables. It just works for this family. The sauce was really delightful too, not too heavy, and none of the flavors were over-powering which was great.
To make the sauce, I juiced 4 mandarin oranges. We always have these at our house since our kids love them. But, if you don't have them, oranges will work just fine. I would do 2 oranges, or about 1/4-1/2 cup of juice. Next I mixed in fresh ginger, coconut aminos (or soy sauce is fine), 1/4 cup of honey and a bit of Chili Sambal.
I sliced up about a pound of chicken into thin slices about 2-3 inches long and 1 inch thick. To ensure they're mixed well in the oil, I added into a bowl, drizzled 1 tbsp of oil and salt and pepper onto the chicken and mixed well. Into the pan they went.
Cooking for about 3-4 minutes per side so the chicken gets a bit of a crust, you want to ensure your chicken is nearly cooked through, or to 165°.
Next, into the hot pan, I added in my sauce. Let it bubble up and cook for about 4-5 minutes, until it's mostly thick and absorbed into the chicken.
Lastly, top with sesame seeds, fresh cilantro and green onions and serve over rice! Enjoy!
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