Mandarin Chicken Stir Fry

Name: Mandarin Chicken Stir Fry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 cups cooked brown rice or 4 cups white rice, hot; 1 teaspoon canola oil; 3 teaspoons frozen orange juice concentrate; 2 teaspoons soy sauce; 1/2 teaspoon cornstarch; 1/4 teaspoon garlic powder; 1 lb chicken breast, cut into thin strips; 1/4 lb broccoli floret; 1/4 lb carrot, cut into matchsticks; 1 small white onion, cut into 16 wedges; 1 can water chestnut, drained and quartered; 1 can mandarin segment; 4 teaspoons slivered almonds

(2)

Recipe by Diana Adcock

A very flavorful, quick dinner thats ready in 25 minutes. Sub shrimp for chicken if you like, I do!

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

cups cooked brown rice or 4 cups white rice, hot
1

teaspoon canola oil
3

teaspoons frozen orange juice concentrate
2

teaspoons soy sauce
¹⁄₂

teaspoon cornstarch
¹⁄₄

teaspoon garlic powder
1

lb chicken breast, cut into thin strips
¹⁄₄

lb broccoli floret
¹⁄₄

lb carrot, cut into matchsticks
1

small white onion, cut into 16 wedges
1

can water chestnut, drained and quartered
1

can mandarin segment
4

teaspoons slivered almonds

DIRECTIONS

While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
In a large skillet heat oil over medium high heat.
Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
You want veggies tender-crisp.
Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
Plate up on top of rice and sprinkle almonds on top.

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