Tangerine chicken stir-fry
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.