Mandarin Chicken Stir-Fry

Mandarin Chicken Stir-Fry

Prep 20 MIN
Total 30 MIN
Servings 4

Ingredients

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/8 teaspoon ground red pepper (cayenne)
1 can (11 ounces) mandarin orange segments, drained and 2 tablespoons syrup reserved
1 can (8 ounces) pineapple chunks, drained and juice reserved
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
2 medium green onions, sliced (2 tablespoons)
Hot cooked Chinese noodles or rice, if desired

Steps

1 Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.

2 Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.


3 Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.