Mandarin Chicken Stir Fry
From hezzytantcook 8 years ago
- 10 minutes to make
- Serves 2
This (non-'authentic' but definitely original} stir fry cooks up quick after prep time. Lends itself to tweaking, and does a nice blending of hot and spicy. Using salt-sub is a low-sodium treat.
Ingredients
- 2 T. canola oil shopping list
- quarter of an onion, sliced shopping list
- equal amount of carrot, cut into coins and the quartered shopping list
- 1/2 cup celery, sliced shopping list
- handful of peapods, strings removed shopping list
- optionally, some zucchini, sliced shopping list
- 1 large shitake mushroom, slliced shopping list
- 1 skinless chicken breast, cut in 1 inch pieces shopping list
- all purpose salt-substitute, to taste shopping list
- 2 dashes worcestershire sauce shopping list
- 4 dashes Tabasco, or to taste shopping list
- 1/4 cup low-sugar orange marmelade shopping list
- 11 oz. can mandarin oranges, drained shopping list
- prepared rice, for two shopping list
How to make it
- Prep ingredients and line up near cook surface in order of appearance...preview this to determine best order
- Heat oil in large pan over med. hi heat and add onions, carrots and celery, cooking about 3 min.
- [If using frozen zucchini, add after chicken is cooked, if fresh...cook with onions.]
- Next add chicken, mushroom and seasonings (salt sub & sauces), cooking till chicken is cooked through...about 5 min.
- If mixture is just too, too dry, add about 2 T. water.
- Add peapods, cooking another minute.
- Stir in marmelade.
- Add mandarin oranges...heating through.
- Serve over rice.
People Who Like This Dish 7
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