Best Mandarin Chicken Stir Fry Recipes

MANDARIN CHICKEN STIR-FRY

Mandarin Chicken Stir-Fry image

Fruits and pea pods provide a simple addition to this hearty stir-fried chicken that's ready in 30 minutes. Perfect if you love Asian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/8 teaspoon ground red pepper (cayenne)
1 can (11 ounces) mandarin orange segments, drained and 2 tablespoons syrup reserved
1 can (8 ounces) pineapple chunks, drained and juice reserved
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
2 medium green onions, sliced (2 tablespoons)
Hot cooked Chinese noodles or rice, if desired

Steps:

Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

Nutrition Facts : Calories 315, Carbohydrate 38 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg

MANDARIN CHICKEN STIR-FRY

Mandarin Chicken Stir-Fry image

"My mother made this dish as I was growing up and it's become a favorite with my family, too," says Shari Magee of Spanaway, Washington. "It's quick to make and the oranges and dill weed really enhance the flavor."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

6 tablespoons soy sauce, divided
1/2 teaspoon salt
1/2 teaspoon dill weed
1 pound boneless skinless chicken breasts, cut into strips
2 cans (11 ounces each) mandarin oranges
2 tablespoons cornstarch
4 tablespoons vegetable oil, divided
2 cans (8 ounces each) sliced water chestnuts, drained
1-1/2 cups thinly sliced celery
Hot cooked rice

Steps:

In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes., Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside., In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice., , , , ,

Nutrition Facts :

MANDARIN ORANGE CHICKEN STIR FRY

Mandarin Orange Chicken Stir Fry image

This is a quick last minute meal. You don't have to marinate overnight, I do if I remember. The broccoli slaw is the biggest time saver because it eliminated the chopping of vegetables!

Provided by Miss Erin C.

Categories Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 boneless skinless chicken breasts
1/2 cup teriyaki marinade
1/2 cup soy sauce
1 (11 ounce) can mandarin oranges
2 cups broccoli coleslaw mix (this is usually found with the packaged salad mixtures, it is shredded carrots, broccoli hearts and)

Steps:

Cut the chicken breasts into 1-inch cubes.
Marinate the chicken and veggies overnight in the teriyaki marinade, soy sauce and the juice from the can of oranges.
Sauté the chicken and veggies in the marinade in a wok.
Add the oranges at the end.

MANDARIN PINEAPPLE CHICKEN STIR FRY

Mandarin Pineapple Chicken Stir Fry image

I decided to be creative with what I had on hand, and this is what I came up with. My fiance and I both loved it and I wanted to share.

Provided by Tina Leffelman

Time 55m

Number Of Ingredients 9

Ingredients

1 lb boneless. skinless chicken breasts cut into chunks
1/2 medium onion- diced
2 Tbsp minced garlic
to taste fresh red, green or yellow peppers- cut into chunks
1 - 15 oz can(s) mandarin oranges (undrained)
1 - 20 oz can(s) chunk or crushed pineapple ( undrained)
to taste worchestershire sauce
to taste soy sauce
to taste nature's seasons or salt & pepper

Steps:

1. Saute chicken in olive oil till done- Season with Nature's seasons or salt and pepper to taste
2. Add Onions, peppers and garlic, and saute until onions are transparent.
3. Add Soy sauce and Worcestershire sauce, mandarin oranges & pineapple. Mixture will be very soupy.
4. Bring to a low boil and add a small amount of corn starch to thicken. Cook until rice is done, and serve

MANDARIN CHICKEN STIR FRY

Mandarin Chicken Stir Fry image

Make and share this Mandarin Chicken Stir Fry recipe from Food.com.

Provided by Diana Adcock

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 cups cooked brown rice or 4 cups white rice, hot
1 teaspoon canola oil
3 teaspoons frozen orange juice concentrate
2 teaspoons soy sauce
1/2 teaspoon cornstarch
1/4 teaspoon garlic powder
1 lb chicken breast, cut into thin strips
1/4 lb broccoli floret
1/4 lb carrot, cut into matchsticks
1 small white onion, cut into 16 wedges
1 can water chestnut, drained and quartered
1 can mandarin segment
4 teaspoons slivered almonds

Steps:

While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
In a large skillet heat oil over medium high heat.
Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
You want veggies tender-crisp.
Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
Plate up on top of rice and sprinkle almonds on top.

Nutrition Facts : Calories 939.8, Fat 18.3, SaturatedFat 4.3, Cholesterol 72.6, Sodium 280.3, Carbohydrate 151.5, Fiber 7.9, Sugar 5.4, Protein 40.6

MANDARIN CHICKEN STIR-FRY

Mandarin Chicken Stir-Fry image

Fruits and pea pods provide a simple addition to this hearty stir-fried chicken that's ready in 30 minutes. Perfect if you love Asian cuisine.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/8 teaspoon ground red pepper (cayenne)
1 can (11 ounces) mandarin orange segments, drained and 2 tablespoons syrup reserved
1 can (8 ounces) pineapple chunks, drained and juice reserved
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
2 medium green onions, sliced (2 tablespoons)
Hot cooked Chinese noodles or rice, if desired

Steps:

Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #kid-friendly #chicken #dietary #stir-fry #meat #technique