Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Mandarin oranges and apricot preserves add a fruity sweetness to this veggie-packed chicken stir fry recipe.

Recipe by Cooking Light September 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almond)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain oranges in a colander over a bowl, reserving syrup.

    Advertisement
  • Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.

  • Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.

Nutrition Facts

434 calories; calories from fat 11%; fat 5.5g; saturated fat 0.7g; mono fat 2g; poly fat 2.1g; protein 21.9g; carbohydrates 76g; fiber 5.5g; cholesterol 33mg; iron 4.6mg; sodium 313mg; calcium 94mg.
Advertisement