- 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
- 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
Reviews for Mandarin Chicken Stir-Fry
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Reviewed Jun. 26, 2012
Reviewed Aug. 10, 2011
"Very Good and I am not the biggest mandarin orange fan ;)"
Reviewed Jan. 21, 2010
"delcious! Everyone loved it!"