Mandarin Chicken Stir Fry Recipes

Steps:

• Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
• Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
• Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

Steps:

• In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes., Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside., In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice., , , , ,

Steps:

• While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
• In a large skillet heat oil over medium high heat.
• Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
• Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
• You want veggies tender-crisp.
• Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
• Plate up on top of rice and sprinkle almonds on top.

Steps:

• Cut the chicken breasts into 1-inch cubes.
• Marinate the chicken and veggies overnight in the teriyaki marinade, soy sauce and the juice from the can of oranges.
• Sauté the chicken and veggies in the marinade in a wok.
• Add the oranges at the end.

Steps:

• In a large bowl, combine, the first five ingredients; remove half, set aside.
• Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes.
• In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm.
• Drain, and discard the marinade.
• In the same skillet, stir-fry the beef, until no longer pink.
• Add the reserved veggies.
• Combine the cornstarch and reserved marinade until smooth; add to skillet.
• Bring to boil; cook and stir for 2 mins, or until thickened.
• Serve over rice.

Steps:

• Flatten chicken to 1/4-in. thickness. Place in a greased 2-qt. microwave-safe dish. In a bowl, combine brown sugar and cornstarch; stir in teriyaki sauce, apple juice, oil and garlic. Drain oranges, reserving juice; set oranges aside. Add juice to the teriyaki mixture; pour over chicken. Cover and microwave on high for 6 minutes. Baste chicken with sauce. Cover and cook 2-4 minutes longer or until sauce is thickened. Serve over rice. Garnish with onions and oranges.

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
• In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
• Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.

Steps:

• In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.