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Jalapeño-Lime Chicken
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Mandarin Orange Chicken
Yield: Makes 6 servings
Ingredients:
2
tablespoons rice vinegar
2
tablespoons light soy sauce
2
tablespoons olive oil, divided
2
teaspoons grated orange peel
1
clove garlic, minced
1
pound boneless skinless chicken breasts, cut into strips
2
cans (11 ounces each) mandarin oranges, undrained
1/2
cup orange juice
2
tablespoons cornstarch
1/2
teaspoon red pepper flakes
1
onion, cut into thin wedges
1
small zucchini, sliced
1
red bell pepper, cut into 1-inch triangles
1
can (3 ounces) chow mein noodles (optional)
Preparation:
1.
Combine vinegar, soy sauce, 1 tablespoon oil, orange peel and garlic in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 15 minutes to 1 hour.
2.
Drain chicken, reserving marinade. Drain oranges, reserving liquid; set oranges aside. Combine marinade from chicken and liquid from oranges in small bowl; add enough orange juice to make 2 cups liquid. Whisk in cornstarch and red pepper flakes; set aside.
3.
Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Add chicken; stir-fry 2 to 3 minutes or until cooked through. Remove chicken; set aside.
4.
Stir-fry onion 1 minute over high heat. Add zucchini; stir-fry 1 minute. Add bell pepper; stir-fry 1 minute or until all vegetables are crisp-tender. Add orange juice mixture. Cook and stir until mixture comes to a boil; boil 1 minute. Add chicken, cook until hot. Add oranges and gently stir. Transfer to serving plate. Serve with rice or top with chow mein noodles.
This recipe appears in:
Chinese
