Sweet & Sour Chicken with Oranges
Yield
servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mandarin marinade | |||
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
chinese (xiao xiang) wine
or dry sherry |
* |
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
vegetable oil
|
|
| ⅔ | pound |
chicken breasts
skinless, boneless |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
water chestnuts
sliced |
*
|
| ⅓ | cup |
sweet and sour sauce
|
* |
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 11 | ounces |
mandarin oranges
drained |
|
| 3 | each |
scallions, spring or green onions
cut into 2 inch slivers |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mandarin marinade | |||
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
chinese (xiao xiang) wine
or dry sherry |
* |
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 302.4 | g |
chicken breasts
skinless, boneless |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
water chestnuts
sliced |
*
|
| 79 | ml |
sweet and sour sauce
|
* |
| 1.3 | ml |
red pepper flakes
crushed |
|
| 317.9 | ml/g |
mandarin oranges
drained |
|
| 3 | each |
scallions, spring or green onions
cut into 2 inch slivers |
|
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.
