Orange Chicken Snappy Stir Fry

Post date: Apr 23, 2016 10:07:42 PM

2 Tbsp. cornstarch

1 3/4 cups chicken broth

1/2 cup orange juice

1/2 cup orange marmalade

2 Tbsp. soy sauce

3 Tbsp. vegetable oil, divided

1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced

3 cups broccoli florets

1 cup snap peas (or snow peas)

2 cloves garlic, minced

1 red bell pepper, julienned

1/2 cup mandarin orange segments

1/4 cup finely sliced green onions

Cooked rice, for serving

Directions:

To make the sauce, combine cornstarch, chicken stock, orange juice, orange marmalade and soy sauce in a small bowl and whisk until smooth.

Add 1 Tbsp. oil to a large nonstick pan and heat over medium-high heat for approximately 1 minute. Add the chicken and cook, stirring often, until it's well browned on all sides and reaches a safe internal temperature of 165 degrees. Removed chicken and set aside.

Add the remaining 2 Tbsp. of oil to pan and heat for approximately 1 minute. Add the broccoli florets, snap peas, garlic and red bell pepper; stir fry until the vegetable mixture is cooked, yet still crisp. Add chicken to vegetable mixture, and stir in sauce. Bring to a boil and cook until mixture thickens, approximately 1-2 minutes. Turn off heat; add mandarin segments.

Garnish with chopped green onions and serve immediately over rice, if desired. Refrigerate any leftovers.