Pacific Island Garlic Orange Chicken
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 1⁄2 lbs chicken breasts, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 small sweet onion, sliced into strips
- 2 carrots, peeled and sliced into large matchsticks
- 2 tablespoons olive oil
- 3 tablespoons minced garlic
- 1 cup Yoshida gourmet sauce
- 1 cup orange juice
- 1 tablespoon orange zest
- 3 tablespoons honey
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 11 ounces mandarin orange segments
- 1 cup chopped cashews
- 1⁄2 cup chopped cilantro
- 2 cups jasmine rice
directions
- In 2C glass measure, combine Yoshidas, Orange Juice, Honey & Orange zest to make marinade.
- Pour 1/2 the marinade into bowl and set aside other half.
- Add chicken to bowl and marinate for 10 to 15 minutes.
- This is a good time to start cooking your rice as directed.
- Remove chicken from marinade and discard marinade.
- Heat wok on high.
- Add Olive Oil until hot.
- Add Garlic and cook for 20 seconds.
- Add Onion, Bell Pepper, Carrot and stir-fry until almost soft.
- Add Chicken and continuing stir-frying until chicken 1/2 cooked.
- Add remaining marinade and continue cooking until chicken is no longer pink.
- Mix Cold Water & Cornstarch in small glass.
- Pour into wok until sauce thickens, then remove from heat.
- Serve chicken mixture with gravy onto plates topped with a bed of Jasmine rice.
- Top with Mandarine Oranges, Chopped Cashews, and Cilantro.
- Bon Apetite!
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