Spicy Chicken Strips With Manadrin

1 1lb.boneless skinless chicken 1 tbsp.each ground cumin&corriander 1/4 tsp.each salt,pepper&cayenne pepper 10 oz canned mandarin orange segments 1 tbsp.red wine vinegar Trim and cut any access fat off chicken and cut into strips Drain the liquid from the mandarin oranges and set aside for later. Sprinkle chicken pieces with mixture and toss to coat well Spray a large non-stick pan and heat to med-high temperature Stir fry chicken pieces until nicely browned about 4 mins. Pour the mandarin orange liquid into the skillet and cook uncovered,adjusting the heat to keep it at a simmer Continue you to cook untilchicken is no longer pink and liquid has reduce by half about 5 mins. Serve over a bed of white rice

Chicken Country Casserole

Non-stick cooking spray 1 med onion chopped 1 red or green pepper chopped 1 clove of garlic minced 1tbsp curry powder 1/2 tsp.dried thyme 2 cups canned tomatoes 2 tbsp.lemon juice 1/2 cup water 1/3 cup dried raisins salt and pepper to taste 8 chicken pieces 1/3 cup sliced almonds Spray an oven proof casserole dish with non-stick cooking spray and heat on med-high on top of stove Add onion,diced pepper and garlic,cooking until soft Add curry,thyme,tomatoes,lemon juice and water Bring sauce to a boil and stir in raisins.Season with salt and pepper Place chicken into the sauce and turn to coat Cover casserole and bake in a preheated oven 350F oven for 40 mins. Serve with rice or noodles.