Tangerine Chicken Stir-Fry

Submitted by TasteTester

"I love tangerines and their tart taste! I found this recipe in Good Housekeeping, and with the chicken, rice and vegetables in it, it's a meal-in-one."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 -3 tangerines
• 1⁄4 cup dry sherry
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon cornstarch
• 1 1⁄2 lbs boneless skinless chicken breast halves, cut into 1/2-inch wide strips
• 1 cup quick-cooking brown rice (10-minute type)
• 4 teaspoons vegetable oil
• 12 ounces broccoli florets
• 2 medium carrots, thinly sliced diagonally
• 3 green onions, cut into 1-inch pieces
• 1⁄3 cup water

directions

1. From one tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel. Cut peel into thin strips and set aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
2. In a medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
3. Cook rice as label directs. Meanwhile, in a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high heat until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
4. To same skillet, add broccoli, carrots and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
5. To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6-7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
6. Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
7. To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.