Chicken-orange Stir-fry


    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


Cooking Light SEPTEMBER 2000 Mandarin Oranges And Apricot Preserves Add A Fruity Sweetness To This Veggie-packed Chicken Stir Fry Recipe.

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