Summary

Ingredients

• 500 g chicken breast
• 1 small can Mandarine (s)
• 1 onion (s)
• 2 tablespoon sugar, brown
• 1 tablespoon vinegar, (white wine vinegar)
• 2 tablespoon soy sauce
• 2 tablespoon tomato paste
• 0.5 tablespoon ½ cornstarch or flour
• 400 g rice, basmati rice is best
• salt and pepper
• oil

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Instructions

1. Preheat the oven to 200°C (392°F).
2. Wash the chicken breast and pat dry. Fry over medium-high heat in a pan with oil for 4 minutes per side until golden brown. Season with salt and pepper and transfer to a baking dish.
3. Put the mandarin oranges with their juice, brown sugar, soy sauce, tomato paste, vinegar, finely chopped onion, and cornstarch in a blender and puree until smooth.
4. Pour the blended mandarin sauce into a pan and bring to a boil over medium-high heat. Simmer for 1 to 2 minutes and season with salt and pepper.
5. Pour the sauce over the chicken in the baking dish. Bake for 40 minutes at 200°C (392°F) until the chicken reaches an internal temperature of 74°C (165°F).
6. While the chicken bakes, cook the basmati rice.