Mandarin Orange Chicken the Editors of Publications International, Ltd.
Mandarin Orange Chicken
Makes 6 servings
|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|
|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)|
- 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.
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