This recipe is a classic from Nate's Mary "Grammy" McCarthy, a family favorite!
Author: Jane Maynard
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup flour
½ teaspoon salt
½ teaspoon pepper
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons vinegar
1½ cups orange juice
1 teaspoon nutmeg
1 teaspoon dried basil
½ teaspoon ground ginger (ginger is not in Grammy’s original recipe, but we like the added flavor)
1 can mandarin oranges
Instructions
Combine flour, salt and pepper in bag. Shake chicken pieces in flour until coated. Brown in butter in a large skillet over medium heat.
Combine sauce ingredients and add to skillet. Cover and simmer 15-20 minutes or until tender and cooked through. (Jane note: I actually hardly ever cover it at this point, and if I do cover it I keep the lid tipped so some of the moisture can evaporate out. The flour on the chicken also helps the sauce to thicken.) Add drained mandarin oranges and cook 5 more minutes, being careful not to smoosh up the oranges too much. (Grammy called the mandarin oranges a “sophisticated touch.”)
Serve with rice.
Freezes well if you want to make it ahead of time.
Recipe by This Week for Dinner at https://thisweekfordinner.com/grammys-orange-chicken/