Chicken-orange Stir-fry

Ingredients

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

Description

Mandarin Oranges And Apricot Preserves Add A Fruity Sweetness To This Veggie-packed Chicken Stir Fry Recipe.

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