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Mandarin Chicken Stir-Fry

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

  • 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.
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Nutrition Facts

Reviews

Average Rating: 4.666666
  • senrich
    Jun 26, 2012

    very tasty

  • scrapo
    Aug 10, 2011

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

  • bfinn2
    Jan 21, 2010

    delcious! Everyone loved it!

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