Ingredients Jump to Instructions ↓

  1. 6 tablespoons soy sauce, divided

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon dill weed

  4. 1 pound boneless skinless chicken breasts, cut into strips

  5. 2 cans (11 ounces each ) mandarin oranges

  6. 2 tablespoons cornstarch

  7. 4 tablespoons vegetable oil, divided

  8. 2 cans (8 ounces each ) sliced water chestnuts, drained

  9. 1-1/2 cups thinly sliced celery Hot cooked rice

Instructions Jump to Ingredients ↑

  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. 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. 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. 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.


Send feedback