Mandarin Chicken Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âMy mother made this dish as I was growing up and itâs become a favorite with my family, too, says Shari Magee of Spanaway, Washington. Itâs quick to make and the oranges and dill weed really enhance the flavor.â Ingredients:
6 tablespoons soy sauce, divided |
1/2 teaspoon salt |
1/2 teaspoon dill weed |
1 pound boneless skinless chicken breasts, cut into strips |
2 cans (11 ounces each) mandarin oranges |
2 tablespoons cornstarch |
4 tablespoons vegetable oil, divided |
2 cans (8 ounces each) sliced water chestnuts, drained |
1-1/2 cups thinly sliced celery |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
2. Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside.
3. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice. Yield: 4 servings.
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