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Mandarin Chicken Stir-Fry

 Mandarin Chicken Stir-Fry
“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.”
4 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 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.

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Mandarin Chicken Stir-Fry (continued)

Directions (continued)

  • Gently stir in oranges. Serve with rice.
  • Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer