Sweet & Sour Chicken with Oranges
Submitted by white_lily31
20-minute sweet and sour chicken stir-fry with juicy mandarin oranges, crunchy water chestnuts, and a kick of crushed red pepper. Wok-fired and bursting with citrus.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis is one of those back-pocket recipes that looks like you spent an hour in the kitchen when really it took you twenty minutes flat.
Chicken breast gets a quick soak in a soy sauce and Chinese wine marinade, then hits a screaming-hot wok until just opaque. Toss in water chestnuts for crunch, sweet and sour sauce for that glossy tang, and a pinch of crushed red pepper for warmth.
The real star? Mandarin oranges folded in at the last second so they stay bright and juicy, not mushy. Scattered green onions on top make it look like a restaurant dish.
Pro Tips
- Get the wok ripping hot before adding oil. You want that sear, not a steam bath.
- Don’t overcook the chicken. Bite-sized pieces of breast meat only need about 2 minutes of stir-frying to cook through.
- Drain the mandarins well. Extra liquid will thin out your sauce and kill that glossy cling.
- Serve over jasmine rice or lo mein noodles to soak up every drop of sauce.
Ingredients
Directions
Combine marinade ingredients in a medium bowl.
Remove skin from chicken and cut meat into bite-sized pieces.
Place in the bowl with the marinade and set aside.
Place a wok or large skillet over high heat until hot.
Add oil, swirling to coat sides of pan.
Add chicken; stir-fry for 2 minutes or until chicken turns opaque.
Add water chestnuts, sweet and sour sauce and crushed red pepper; cook for 1 minute.
Gently stir in half of the mandarin oranges and half of the green onions.
Transfer to a serving platter.
Garnish with remaining mandarin oranges and green onions.
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