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"The belly rules the mind."--Spanish Proverb

Mandarin Chicken Stir-Fry Recipe

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This recipe for Mandarin Chicken Stir-Fry is from The Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. soy sauce, divided
1/2 tsp. salt
1/2 tsp. dill weed
1 pound boneless skinless chicken breasts cut into strips
2 cans (11 ounces each) mandarin oranges
2 T. cornstarch
4 T. vegetable oil, divided
2 cans (8 ounces each) sliced water chestnuts, drained
1 1/2 cups thinly sliced celery
Hot cooked rice
Directions:
Directions:
In a large resealable plastic bag, combine 4 T. soy sauce, salt and dill then add chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
Meanwhile, drain oranges (reserving syrup) and set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside.
In a large skillet, or wok, stir-fry chicken in 2 T. oil for 6 to 7 minutes or until juices run clear. Remove with slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2 to 3 minutes or until slightly browned.
Stir cornstarch mixture and add to the pan. Bring to a boil and cook and stir for 2 minutes or until thickened. Add chicken and heat through. Gently stir in oranges. Serve with rice.
Number Of Servings:
Number Of Servings:
Four
Preparation Time:
Preparation Time:
Approximately 30 minutes

 

 

 

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