Prep time: 20 minutes
Servings: 4-5 hungry adults
1 lb. boneless skinless chicken breast or thighs, cut into bite-size pieces
1 small can mandarin oranges; drained
1 tsp. minced ginger root (or 1/2 tsp. dry ginger)
1 clove garlic, minced (or 1 tsp. garlic powder) or more if you like
1 large red pepper; julienned (or green pepper)
1 cup sugar snap peas
2 medium carrots; julienned
1 small onion; cut into strips
sauce:
Zest of 1 large navel orange
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
2 Tbsp. teriyaki sauce (you can substitute all soy sauce or all teriyaki sauce if you don't have both)
4 Tbsp. sugar
about 1/2 tsp. crushed red pepper flakes to taste
Cook chicken in a few Tbsp. olive oil in nonstick skillet over high heat until done, stirring frequently. Add ginger and garlic; cook over medium-high heat about 2 min. Add veggies, cook about 5 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
While chicken cooks, grate the zest from the orange and whisk together ingredients for sauce. Using a small sharp knife, cut remaining peel and white pith from orange. Remove membranes and cut orange into bite-size pieces and set aside.
After chicken and veggies are cooked and transferred to a bowl, add sauce mixture to skillet; cook for 3-4 min. until thickened, stirring constantly. Add chicken mixture back into skillet; cook and stir 2 min. or until heated through. Stir in orange pieces before serving.
Serve over brown rice.
(adaptation from
Kraft Foods)
