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Mandarin Chicken Stir-Fry Recipe

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“My mother made this dish as I was growing up and it’s become a favorite with my family, too," says Shari Magee of Spanaway, Washington. "It’s quick to make and the oranges and dill weed really enhance the flavor.”

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Mandarin Chicken Stir-Fry Recipe

Prep: 10 min. + marinating Cook: 15 min.

Yield: 4 Servings

10 15 25

Ingredients

6 tablespoons soy sauce, divided
1/2 teaspoon salt
1/2 teaspoon dill weed
1 pound boneless skinless chicken breasts, cut into strips
2 cans (11 ounces each) mandarin oranges
2 tablespoons cornstarch
4 tablespoons vegetable oil, divided
2 cans (8 ounces each) sliced water chestnuts, drained
1-1/2 cups thinly sliced celery
Hot cooked rice

Directions

In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice. Yield: 4 servings.

Originally published as Mandarin Chicken Stir-Fry in Simple & Delicious January/February 2008, p60

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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