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Tangerine Chicken Stir-Fry
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a quick and flavorful Asian-inspired dish with tangy chicken, mushrooms, and broccoli over rice in just 20 minutes!
Ingredients:
  • 1/2 cup fresh tangerine or orange juice
  • 1/3 cup soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon peanut or canola oil
  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
  • 2 cups fresh broccoli florets
  • 4 oz whole fresh mushrooms, cut into quarters
  • 1 can (8 oz) sliced water chestnuts, drained
  • 2 tablespoons water
  • 1/4 cup finely chopped fresh cilantro
Instructions:
  • Combine the juice, soy sauce, and cornstarch in a small bowl until the cornstarch is fully dissolved; set aside.
  • Heat oil in a 12-inch wok or nonstick skillet over medium-high heat. Cook chicken for 4 to 5 minutes, stirring frequently, until no longer pink in the center. Add carrots and cook for 2 to 3 minutes. Then, add broccoli, mushrooms, water chestnuts, and water. Cook for an additional 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • Lower the heat to a gentle simmer. Stir the juice mixture well before incorporating it into the chicken mixture. Cook and stir for 1 minute, or until the sauce slightly thickens. Garnish each serving with a tablespoon of fresh cilantro.

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