Mandarin Chicken Saute

"I used my leftover jelly beans in this creative main dish featuring
oriental flavours. Quick and easy, it's delicious too."

Prep Time:10 Minutes
Cook Time:20 Minutes
Ready In:30 Minutes

4 skinless, boneless chicken breast halves
1 tablespoon sesame oil
1/2 cup chicken broth
2 tablespoons rice vinegar
1 tablespoon honey
6 small orange jelly beans
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
2 tablespoons sliced almonds
2 tablespoons minced green onions
1 teaspoon fresh cilantro sprigs, for garnish

Heat oil in a large skillet over medium high heat. Brown chicken in oil
for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10
minutes or until cooked through and juices run clear. Remove chicken from
skillet and keep warm. In the same skillet, combine the broth, vinegar,
honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over
medium heat until liquid is reduced by half, then remove from heat and let
stand 5 minutes. Remove jelly beans from sauce; stir in almonds and green
onion. Slice reserved chicken and place on a platter. Spoon sauce over the
top and garnish with jelly beans and cilantro.


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