Chicken-Orange Stir-Fry

Chicken-Orange Stir-Fry
Photo by Randy Mayor

Ingredients

  • 1 (11-ounce) can mandarin oranges in light syrup, undrained
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons slivered almonds, toasted
  • 1 ½ teaspoons cornstarch
  • 1 garlic clove, minced
  • 1/8 teaspoon chili oil (optional)
  • ½ teaspoon dark sesame oil
  • + 14 more ingredients
    • 1 ½ teaspoons apricot preserves
    • ½ cup snow peas
    • 1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)
    • ½ cup (3-inch) julienne-cut red bell pepper
    • 3 cups hot cooked rice
    • 1 tablespoon minced peeled fresh ginger
    • 1 (8-ounce) package presliced mushrooms
    • ½ pound green beans, trimmed and diagonally sliced
    • ½ cup diagonally sliced celery
    • ½ cup (3-inch) julienne-cut carrot (about 1 medium)
    • ½ cup (3-inch) julienne-cut zucchini (about 1 small)
    • 1 ½ teaspoons canola or vegetable oil
    • ½ pound skinned, boned chicken breasts, cut into bite-size pieces
    • 1/3 cup thawed orange juice concentrate, undiluted

Drain oranges in a colander over a bowl, reserving syrup. Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour. Heat canola oil in a stir-fry pan or wok over medium-high heat. Add...

View full recipe at My Recipes

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