Chicken-Orange Stir-Fry
Mandarin oranges and apricot preserves add a fruity sweetness to this veggie-packed chicken stir fry recipe.
Recipe by Cooking Light September 2000
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09/29/2016
I enjoyed this dinner even though I made a mistake and added the mandarin juice to the marinade. I'm afraid that the chicken flavor was not as strong as it should have been. I didn't add the oil or the snap peas. Overall, it was very fresh and tasty.
03/06/2015
Maybe recipes are just subjective but I REALLY loved this dish. I was in a rush and didn't marinate the chicken but 5 minutes. And I did not have on hand green beans, zucchini or snow peas, and had to resort to canned mushrooms. Didn't have apricot preserves so used peach. But I had two big bunches of asparagus so used one of those in place of the absent veggies. In place of chili oil I used the same amount of chili garlic paste but next time (and there will definitely BE a next time) I will increase that as I like some heat. I didn't have the almonds either and I kept thinking how good cashews would be (but of course I couldn't then stick to 1 1/2 teaspoons. ;)
01/18/2011
I loved this recipe. I don't understand why it's rated so low. It was easy to make and had lots of flavor. I also followed cooking the chicken first. It's a definite make again!
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