1lb. boneless skinless chicken breasts, cut into bite-sized strips
2 cans (11oz. each) mandarin oranges
2 TBS cornstarch
4 TBS vegetable oil, divided
1 can (8oz.) sliced water chestnuts, drained
1 1/2 cups thinly sliced celery
1 1/2 cups thinly sliced carrots
1 cup thinly sliced red pepper
1 can bok choy, drained
1/2 cup edamame
hot cooked rice
Instructions
1. In large, resealable plastic bag, combine 4 TBS soy sauce, salt & ginger. Add chicken. Seal bag & turn to coat; refrigerate for 20 minutes.
2. Drain oranges, save syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sace & reserved syrup until smooth; set aside.
3. In large skillet or wok, stir-fry chicken in 2 TBS oil for 6-7 minutes or until juices run clear. Remove with slotted spoon. Stir-fry water chestnuts, red pepper, bok choy, edamame, carrots & celery in remaining oil for 2-3 minutes or until lightly browned.
4. Stir cornstarch mixture & add to pan. Bring to boil; cook & stir for 2 minutes or until thickened. Add chicken, heat through. Gently stir in oranges. Serve with hot white rice.
Originally Submitted
11/23/2013
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