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Ingredients Jump to Instructions ↓

  1. 1 (11-ounce) can mandarin oranges in light syrup, undrained

  2. 1/3 cup thawed orange juice concentrate, undiluted

  3. 2 tablespoons low-sodium soy sauce

  4. 1 tablespoon minced peeled fresh ginger

  5. 1 1/2 teaspoons apricot preserves

  6. 1/2 teaspoon dark sesame oil

  7. 1/8 teaspoon chili oil

  8. 1 garlic clove, minced

  9. 1/2 pound skinned, boned chicken breasts, cut into bite-size pieces

  10. 1 1/2 teaspoons canola or vegetable oil

  11. 1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)

  12. 1/2 cup (3-inch) julienne-cut red bell pepper

  13. 1/2 cup (3-inch) julienne-cut zucchini (about 1 small)

  14. 1/2 cup (3-inch) julienne-cut carrot (about 1 medium)

  15. 1/2 cup snow peas

  16. 1/2 cup diagonally sliced celery

  17. 1/2 pound green beans, trimmed and diagonally sliced

  18. 1 (8-ounce) package presliced mushrooms

  19. 1 1/2 teaspoons cornstarch

  20. 3 cups hot cooked rice

  21. 2 tablespoons slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. Drain oranges in a colander over a bowl, reserving syrup.

  2. Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.

  3. Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.

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