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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Thia Cooking and More Ingredients:
2 tablespoons rice vinegar |
2 tablespoons soy sauce |
2 tablespoons olive oil, divided |
2 teaspoons orange zest |
1 garlic clove, minced |
1 lb boneless skinless chicken breast, cut into strips |
2 (11 ounce) cans mandarin oranges, undrained |
1/2 cup orange juice |
2 tablespoons cornstarch |
1/2 teaspoon red pepper flakes |
1 onion, cut into thin wedges |
1 small zucchini, sliced |
1 red bell pepper, cut into 1-inch pieces |
chow mein noodles (optional) |
hot cooked rice |
Directions:
1. Combine vinegar, soy sauce, 1 tablespoon oil, orange zest and garlic in a medium bowl.
2. Add chicken and turn to coat well.
3. Cover and refrigerate 15 minutes to an hour.
4. Drain chicken, reserving marinade.
5. Drain oranges, reserving liquid; set aside.
6. Combine marinade with the reserved liquid from oranges in a small bowl; add enough orange juice to make 2 cups.
7. Whisk in cornstarch and red pepper flakes; set aside.
8. Heat remaining 1 tablespoon oil in a wok or large skillet over high heat.
9. Add chicken; stir-fry 2 to 3 minutes until cooked through; remove and set aside.
10. Stir-fry onion 1 minute over high heat.
11. Add zucchini; stir-fry 1 minute.
12. Add bell pepper; stir-fry until all vegetables are crisp tender.
13. Add orange juice mixture; cook and stir until it comes to a boil; boil 1 minute.
14. Add chicken; cook until hot.
15. Add oranges and stir gently.
16. Transfer to a serving platter and top with Chow Mein noodles if desired.
17. Serve over hot cooked rice.
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