Tangerines and chicken go together like pizza and mozzarella! This no-fuss Asian-inspired dish cooks up in just 20 minutes, making it perfect for weeknights. Full of healthy vegetables, serve it over steamed rice for a complete meal the whole family will enjoy.
½ c. fresh tangerine juice
⅓ c. soy sauce
2 tsp. cornstarch
1 Tbsp. peanut oil
1¼ lb. boneless skinless chicken breasts, cut into 1″ pieces
1 c. ready-to-eat baby-cut carrots, cut in half lengthwise
2 c. fresh broccoli florets
4 oz. whole fresh mushrooms, cut into quarters
1 (8 oz.) sliced water chestnuts, drained
2 Tbsp. water
¼ c. fresh cilantro, chopped fine
- In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
- In 12″ wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink in center (about 4-5 minutes). Add carrots; cook 2-3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3-4 minutes longer, stirring frequently, until vegetables are crisp-tender.
- Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir until sauce is slightly thickened (about 1 minute). Sprinkle individual servings with 1 tablespoon cilantro.