|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 1g||5%|
|Total Carbs 17g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 tablespoonscanola oil
1 medium red onion, halved lengthwise and cut into 1/2 inch wedges
1 red bell pepper, halved lengthwise and cut into 1/2 inch strips
1 teaspoonminced garlic
1 can(11 ounces) mandarin oranges, drain and reserve juice
1 tablespoonfirmly packed light brown sugar
2 teaspoonsdark Asian sesame oil
1 tablespoonfinely chopped fresh gingerroot
1/4 teaspoonred pepper flakes, or to taste
Black sesame seeds for garnish
Basamiti rice (optional)
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, for 5 minutes or until crisp-tender. Reduce the heat to medium; stir in the garlic.
Meanwhile, stir together the mandarin orange juice, brown sugar, sesame oil, gingerroot, and red pepper flakes in small bowl.
Add the chicken and the juice mixture to the skillet. Stir occasionally for about 2 minutes or until heated through. Taste and adjust the seasoning.
Top the servings with mandarin oranges and sprinkle with sesame seeds and serve with basmati rice.
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