Chicken-Orange Stir-Fry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Mandarin oranges and apricot preserves add a fruity sweetness to this veggie-packed chicken stir fry recipe.

Ingredients:

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

1/3 cup thawed orange juice concentrate, undiluted

2 tablespoons low-sodium soy sauce

1 tablespoon minced peeled fresh ginger

1 1/2 teaspoons apricot preserves

1/2 teaspoon dark sesame oil

1/8 teaspoon chili oil (optional)

1 garlic clove, minced

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

1 1/2 teaspoons canola or vegetable oil

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

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

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

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

1/2 cup snow peas

1/2 cup diagonally sliced celery

1/2 pound green beans, trimmed and diagonally sliced

1 (8-ounce) package presliced mushrooms

1 1/2 teaspoons cornstarch

3 cups hot cooked rice

2 tablespoons slivered almonds, toasted

Directions:

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.

By RecipeOfHealth.com