Classic Mandarin Orange Chicken Recipe | Easy & Delicious

INGREDIENTS

2 tablespoons rice vinegar 2 tablespoons light soy sauce 2 tablespoons olive oil, divided 2 teaspoons grated orange peel 1 clove garlic, minced 1 pound boneless skinless chicken breasts, cut into strips 2 cans (11 ounces each) mandarin oranges, undrained 1/2 cup orange juice 2 tablespoons cornstarch 1/2 teaspoon red pepper flakes 1 onion, cut into thin wedges 1 small zucchini, sliced 1 red bell pepper, cut into 1-inch triangles 1 can (3 ounces) chow mein noodles (optional)

PREPARATION:

1. Combine vinegar, soy sauce, 1 tablespoon oil, orange peel and garlic in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 15 minutes to 1 hour.
2. Drain chicken, reserving marinade. Drain oranges, reserving liquid; set oranges aside. Combine marinade from chicken and liquid from oranges in small bowl; add enough orange juice to make 2 cups liquid. Whisk in cornstarch and red pepper flakes; set aside.
3. Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Add chicken; stir-fry 2 to 3 minutes or until cooked through. Remove chicken; set aside.
4. Stir-fry onion 1 minute over high heat. Add zucchini; stir-fry 1 minute. Add bell pepper; stir-fry 1 minute or until all vegetables are crisp-tender. Add orange juice mixture. Cook and stir until mixture comes to a boil; boil 1 minute. Add chicken, cook until hot. Add oranges and gently stir. Transfer to serving plate. Serve with rice or top with chow mein noodles.

This recipe appears in: Chinese