Orange Chicken

We love Trader Joes Manderian orange Chicken. Does any one know how to make this?

I have never had TJ’s Mandarine Chicken, but I looked it up on the net and got the idea of what it is. I would use boneless skinless chicken thighs. Poun them to an even thickness, season with salt and pepper, dust with flour, dip in beaten egg, and then in panko. Pan fry the chicken until golden brown and cooked through.

For the sauce:
Tangerine Sauce for Deep Fried Shrimp or Chicken

• 1 1/2 cups tangerine juice (no pulp)
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1/2 teaspoon salt

  1. Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
  2. Put pan on low heat.
  3. You want to heat up the mixture without boiling it.
  4. The butter should be completely melted and sauce steaming.
  5. While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
  6. Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
  7. Keep whisking until sauce thickens.
  8. Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, deep fried shrimp or chicken.

Tip: You can add a small can of drained mandarine orange segments.