Tangerine chicken stir-fry


Tangerine chicken stir-fry

Servings: 4

Preparation time: 40 min



1/2 cup fresh tangerine or orange juice

1/3 cup soy sauce

2 teaspoons cornstarch

1 tablespoon peanut or canola oil

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 cup ready-to-eat baby-cut carrots, cut in half lengthwise

2 cups fresh broccoli florets

4 oz whole fresh mushrooms, cut into quarters

1 can (8 oz) sliced water chestnuts, drained

2 tablespoons water

1/4 cup finely chopped fresh cilantro



1. In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.

2. In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.



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