Mandarin Chicken Stir-Fry Recipe

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Mandarin Chicken Stir-Fry Recipe

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4.5 3 3
Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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Reviews forMandarin Chicken Stir-Fry

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senrich User ID: 6700260 156309
Reviewed Jun. 26, 2012

"very tasty"

MY REVIEW
scrapo User ID: 2908723 132955
Reviewed Aug. 10, 2011

"Very Good and I am not the biggest mandarin orange fan ;)"

MY REVIEW
bfinn2 User ID: 2552832 156308
Reviewed Jan. 21, 2010

"delcious! Everyone loved it!"

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