---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CRISPY MANDARIN CHICKEN
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       1    Egg white
       2 tb Cornstarch
       2 tb Soy sauce
       4    Chicken breast halves,
            -boneless, skinned,
            -cut into 3/4-inch pieces
     1/2 c  Biscuit mix
     1/3 c  Water
       1 tb Sesame seeds
            Vegetable oil
       1 cn Mandarin oranges (8-oz),
            -undrained
       2    Carrots, medium, scraped and
            -thinly sliced
       2    Green peppers, medium-size,
            Cut into 1/4-inch wide
            -strips
     1/2 c  Catsup
     1/4 c  Sugar
       2 tb Cornstarch
       2 tb Vinegar
       1 ts Chicken-flavored bouillon
            -granules
            Hot cooked rice
  
   Combine egg white, 2 tablespoons cornstarch, and soy
   sauce in a large bowl; mix well. Add chicken, coating
   well; set aside.
   
   Combine biscuit mix, water, and sesame seeds; mix
   well. Add to chicken mixture, stirring to coat. Heat 3
   to 4 inches of oil to 370 degrees; drop 4 to 5 pieces
   of chicken, one at a time, into hot oil. Fry chicken 1
   to 1-1/2 minutes on each side or until golden brown.
   Drain on paper towels; set aside.
   
   Drain oranges, reserving juice. Add enough water to
   juice to make 1 1/4 cups. Pour juice mixture into a
   skillet and bring to a boil; add carrots. Cover,
   reduce heat, and simmer 4 to 5 minutes or until
   crisp-tender. Add green pepper; cover and cook 1
   minute. Combine catsup, sugar, cornstarch, vinegar,
   and bouillon granules, mixing well. Stir into
   vegetables, and bring to a boil. Add oranges and
   chicken; cook over medium heat until chicken is
   thoroughly heated. Serve over rice.
   
   Shared by: June Hoffman, 8/93
  
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