Stovetop mandarin chicken

[Nicke]

Cut up two BSCB and saute in a small amount of oil until cooked through. Add 1/2 C. chopped onion and saute until it becomes soft. Add 1/4 C. chopped green pepper, 2 T. white vinegar, 2 T. brown sugar, 1 T. Dijon (I used yellow and it was fine), 1 1/2 T. soy sauce, 1 chicken bouillon cube, and 1 small can of mandarin oranges, undrained. Stir to combine and bring to a boil. Dissolve 1 T. cornstarch in 1/4 C. cold water in a small bowl or cup. Pour all at once in the boiling mandarin mixture. Stir until sauce is thickened. Remove from heat and serve over rice.

[mowse]

mmmmmmmmmm TFS!

[riversprite]

this sounds yummy, except I don't know what BSCB means. Google was no help. :-P

[Nicke]

mmmmmmmmmm TFS!


TFS?

[Nicke]

this sounds yummy, except I don't know what BSCB means. Google was no help. :-P
B.oneless S.kinless C.hicken B.reast

[riversprite]

omg. LOL!
yes. That makes sense. :-)

[sarahrose]

TFS?

I think it means thanks for sharing. (I had to really think about it:))