Tangerine Chicken Stir-fry

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 -3 tangerines
• 1/4 cup dry sherry
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon cornstarch
• 1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2-inch wide strips
• 1 cup quick-cooking brown rice (10-minute type)
• 4 teaspoons vegetable oil
• 12 ounces broccoli florets
• 2 medium carrots, thinly sliced diagonally
• 3 green onions, cut into 1-inch pieces
• 1/3 cup water

Recipe

• 1 from one tangerine, with vegetable peeler, remove peel in strips. using small knife, remove and discard any pith from peel. cut peel into thin strips and set aside. into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
• 2 in a medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. add chicken and toss to coat; set chicken mixture aside.
• 3 cook rice as label directs. meanwhile, in a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high heat until hot. add peel and cook 1 minute or until lightly browned. with tongs or slotted spoon, transfer peel to large bowl.
• 4 to same skillet, add broccoli, carrots and green onions; stir to coat with oil. add water; cover and cook 4 minutes, stirring once. uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. transfer vegetables to bowl with peel.
• 5 to same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. add chicken mixture and cook 6-7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. transfer chicken to bowl with cooked vegetables.
• 6 add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
• 7 to serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.