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Blend of stir-fry vegetables, chicken and mandarin oranges in a teriyaki sauce...for variation, substitute a pound cleaned shrimp for the chicken.
Prep Time: 5 minutes
Total Time: 15 minutes
Makes: 4 servings (1 cup each)
Ingredients:
2 tablespoons Wesson® Vegetable Oil, divided
1 package (14 ounces) stir-fry vegetables
1 pound boneless skinless chicken breasts or thighs, cut into 2 x 1/2-inch slices
1 can (11 ounces) mandarin oranges, drained
1/2 cup La Choy® Teriyaki Marinade and Sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon water
La Choy® Chow Mein Noodles (optional)
Directions:
1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir vegetables 4 minutes or until crisp-tender. Remove from skillet; set aside.
2. Pour remaining 1 tablespoon oil in skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add oranges and vegetables back to skillet.
3. Whisk together teriyaki sauce with brown sugar in small bowl. Stir together cornstarch and water in separate bowl until smooth; add to sauce mixture. Add sauce mixture to skillet; heat through until sauce thickens, about 1 minute. Serve with chow mein noodles, if desired.
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