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.

  • One pound of boneless pork loin, shoulder or tenderloin can be substituted for the chicken.
  • Rice vinegar is made from fermented rice and has a slightly sweet, mild flavor. Look for it with the other vinegars or with the Asian ingredients. Don't confuse rice vinegar with seasoned rice vinegar. Rice vinegar is plain, and seasoned rice vinegar contains other ingredients, as its name suggests.

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
65
Total Fat
7g
Saturated Fat
2g
Cholesterol
70mg
Sodium
530mg
Total Carbohydrate
38g
Dietary Fiber
2g
Protein
27g
% Daily Value*:
Vitamin A
10%
10%
Iron
14%
14%
Exchanges:
2 Fruit; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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