Mandarin Chicken Stir-Fry

 

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

• 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.