Mandarin Chicken Stir Fry |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A very flavorful, quick dinner thats ready in 25 minutes. Sub shrimp for chicken if you like, I do! Ingredients:
4 cups cooked brown rice or 4 cups white rice, hot |
1 teaspoon canola oil |
3 teaspoons frozen orange juice concentrate |
2 teaspoons soy sauce |
1/2 teaspoon cornstarch |
1/4 teaspoon garlic powder |
1 lb chicken breast, cut into thin strips |
1/4 lb broccoli floret |
1/4 lb carrot, cut into matchsticks |
1 small white onion, cut into 16 wedges |
1 can water chestnut, drained and quartered |
1 can mandarin segment |
4 teaspoons slivered almonds |
Directions:
1. While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
2. In a large skillet heat oil over medium high heat.
3. Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
4. Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
5. You want veggies tender-crisp.
6. Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
7. Plate up on top of rice and sprinkle almonds on top.
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