Mandarin Orange Chicken
Browse the recipe Mandarin Orange Chicken
Mandarin Orange Chicken
YIELD Makes 6 servings
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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:
- 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.
- 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.
- 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.
- 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