Tangerine Chicken Stir-Fry

Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that’s ready in 20 minutes.

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars

4 Stars

3 Stars 100%

2 Stars

1 Stars

Member Reviews ( 1 )

c29c667f-57cb-42c7-b857-9fbdb5fe6f1c

Prep Time 20 min
Total Time 20 min
Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
2 In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
3 Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.

EXPERT TIPS

Expert Tips

The key to making a stir-fry is to cut meat and vegetables into similar sizes so they cook in about the same amount of time. Also, since the cooking goes quickly, always have the sauce ready before you start cooking. Stir the sauce before adding to the skillet to make sure the cornstarch is completely distributed.

Serve the stir-fry over hot cooked white or brown rice, if desired.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 80),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 1310mg; 1310%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 45%;
Calcium: 6%;
Iron: 15%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;