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5 from 2 votes

Easy Mandarin Chicken

Course: Main
Author: Jenn


  • 1-1/2 lbs. boneless skinless chicken breasts, cut into bite-size pieces (I use about 3 breasts)
  • 1/3 cup cornstarch
  • 2 eggs beaten
  • 1/4 cup pineapple juice
  • 1 tsp. soy sauce
  • 1/3 cup vinegar
  • 3/4 cup sugar
  • 3 Tbsp. ketchup
  • 1/2 tsp. salt


  • Cut chicken into bite size pieces. Beat eggs in a shallow bowl with a fork; set aside. Pour cornstarch into a shallow bowl and roll chicken in it. When coated, dip chicken in beaten eggs.
  • Heat just enough oil to cover the bottom of a non-stick skillet on medium-high heat. Place coated chicken pieces into the pan and heat until brown.
  • In a medium size mixing bowl, mix together the remaining ingredients: pineapple juice, soy sauce, vinegar, sugar, ketchup and salt. Pour on browned chicken. Simmer chicken with lid covering only half of the pan to let the heat escape.
  • Simmer 20-30 minutes, stirring often, until sauce thickens. Serve with rice and ENJOY!!