Tangerine-Chicken Stir-Fry

Name: Tangerine-Chicken Stir-Fry
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tangerines; 1/4 c. dry sherry; 1 tbsp. grated peeled fresh ginger; 1 tsp. Asian sesame oil; 1 tsp. cornstarch; 1 tbsp. cornstarch; 2 tbsp. reduced-sodium soy sauce; 1 1/2 lb. skinless, boneless chicken-breast halves; 1 c. quick-cooking (10 minute) brown rice; 4 tsp. vegetable oil; 1 bag broccoli florets; 2 medium carrots; 3 green onions; c. water

Published: Mar 31, 2009

Yields:

Prep Time:

20 mins

Total Time:

30 mins

Cal/Serv:

390

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Toss stir-fried chicken and vegetables with a citrus-infused sauce for a quick and delicious meal.

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Ingredients

3 tangerines
1/4 cup dry sherry
1 Tbsp. grated peeled fresh ginger
1 tsp. Asian sesame oil
1 tsp. cornstarch
1 Tbsp. cornstarch
2 Tbsp. reduced-sodium soy sauce
1 1/2 lb. skinless, boneless chicken-breast halves
1 cup quick-cooking (10 minute) brown rice
4 tsp. vegetable oil
1 bag broccoli florets
2 medium carrots
3 green onions
cup water

Directions

1. Step 1From 1 tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel; set peel aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
2. Step 2In medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
3. Step 3Cook rice as label directs. Meanwhile, in 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
4. Step 4To same skillet, add broccoli, carrots, and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
5. Step 5To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6 to 7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
6. Step 6Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring. To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.