Mandarin Chicken- The (super) Easy Way

I found all of these pictures on my camera, and I can only guess that I intended to blog this "recipe."  Although, it's not so much of a recipe as it is a way to use store-bought sauce... but it's still delicious.

Gather: instant rice, garlic salt, cumin, an egg, Mandarin Sauce (make your own if you're more ambitious than I am), lemon juice, olive oil, cherry tomatoes (or grape tomatoes. or Roma. or any kind of tomatoes, really), an onion, and one large boneless skinless chicken breast.

Chop the chicken breast into (roughly) 1-inch cubes and sprinkle with garlic and cumin.  

Go easy on the cumin.  It's a pretty distinct flavor (sort of like chili-cheese Fritos) and can be overpowering.

Put a tablespoon or two of olive oil in a frying pan and throw in the chicken, diced onion (about 1/2 cup), and chopped tomatoes (1/2 cup to a cup)

When most of the chicken is white on the outside, and the oil is bubbling, make a well in the middle of your pan.

Turn the heat to medium-high. (I have no idea why I took a picture of this)

Crack your egg into the well and...

...scramble it up with the chicken and veggies

Pour in a capful or two of lemon juice.

Add around 1/8 to 1/4 cup of mandarin sauce

Then turn the heat to low and let it simmer for about 10 minutes, stirring occasionally

The sauce will get less... well... saucy... as the food simmers.  

Cut open a couple pieces of chicken to make sure they're fully cooked.

Serve it up over a bed of white rice.  I used instant, but I'm sure "real" rice would be even better.

Yum.