I made up this recipe a couple months ago, but this past week I have improved on it. As it's so simple to make and so delicious, I felt like sharing

Problem is I have no real measurements...

I took a few garlic cloves and minced them and sliced an onion, and caramelized for a bit. In the meantime, I took a fillet of chicken and cut it into strips/chunks. I added it into the pan and browned. Added some paprika for color and ginger if available...Once it was cooked, I added this time some juice from mandarin oranges and let it boil out. It gave the chicken a nice color and flavor (it can be left out but will be a tad different). Then I added in some almonds and let them toast in there (cashews work well too, or can completely leave out nuts as I had been doing....). Then, take some frozen broccoli and add to pan and let heat up until thawed and the consistency you like (just tender, mushier, etc.)

Serve immediately with rice or couscous. I made turmeric rice which is very colorful, and it ended up looking like a meal from Suzie Fishbein

Thanks Agent.

I made it this week (without the mandarin juice or almonds) and it was really delicious.

(you were my inspiration for updating the recipe and posting it )

It was great!!
All ingredients that I had around, I just wouldn't have come up with the combination on my own. The only things I added were crushed red pepper and garlic salt, since I served it over plain white rice.
Thanks so much for posting this recipe.

I've added crushed red pepper too, and sometimes garlic (don't have garlic salt). Did you do the mandarin juice/nuts?

(asking because I'm thinking of making this as a meal for someone)

Yeah, I used both.

How do you mince garlic cloves?
(sorry for the dumb question)

Peel 'em. Put on cutting board. Take a sharp knife; bigger is better.
Chop finely.
With a big knife, put one hand on the edge of the non-sharp part of the blade to help give leverage, and push up and down like a see-saw.

(I don't know technical terms; I learned this in a cooking class I took)

I knew it!

Thanks. I think I will try this recipe since I am cooking this week. I'm a bit scared though. I always feel like you need some special gadget to chop garlic.

They make garlic presses, but why clean one more thing?

i have it, love it and use it very often.
i use something similar to this (but not the brand name)

http://www.target.com/KitchenAid-Silicone-...;rh=&page=1

If I have to chop a lot, I use a garlic press.
For this recipe, I just peeled the cloves and sliced them- nothing fancy.

Or you can be lazy and buy already chopped garlic! They come in little glass jars from Gefen.

I would like to try this recipe - it sounds good but I have a question (it might be stupid). If oyu leave out the juice and the nuts is the only flavor for the chicken comnig from the onion and garlic or do you flavor it with something else?

The broccoli adds a lot of distinctive flavor. I think the garlic cloves and the broccoli are what makes this dish different than any stove top chicken.

I just made a LOT last night. Cooked for 4, so put it in a pot, but it got a bit smushed. Anyway, what I thought was way too much was demolished.
And then I made a batch for someone else

I made this recipe last shabbas. It had mixed results. I think I put in too much orange juice.

I did too last night, and had to turn the heat way up so it would evaporate/boil out.
It's not supposed to be a saucy type of stir-fry...the juice adds flavor and color, but should get cooked into the chicken and not just sit there.

(So says me, but feel free to cook as you like )