Tangerine Chicken Stir-Fry

Name: Tangerine Chicken Stir-Fry
Prep time: 20 min
Yield: 4
Ingredients: 1/2 cup fresh tangerine or orange juice; 1/3 cup soy sauce; 2 teaspoons cornstarch; 1 tablespoon peanut or canola oil; 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces; 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half; 2 cups fresh broccoli florets; 4 oz whole fresh mushrooms, cut into quarters; 1 can (8 oz) sliced water chestnuts, drained; 2 tablespoons water; 1/4 cup finely chopped fresh cilantro

Tangerine Chicken Stir-Fry was pinched from <a href="http://www.bettycrocker.com/recipes/tangerine-chicken-stir-fry/c29c667f-57cb-42c7-b857-9fbdb5fe6f1c" target="_blank">www.bettycrocker.com.</a>

"Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that’s ready in 20 minutes...."

INGREDIENTS

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1/2 cup fresh tangerine or orange juice

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1/3 cup soy sauce

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2 teaspoons cornstarch

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1 tablespoon peanut or canola oil

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1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces

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1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half

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2 cups fresh broccoli florets

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4 oz whole fresh mushrooms, cut into quarters

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1 can (8 oz) sliced water chestnuts, drained

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2 tablespoons water

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1/4 cup finely chopped fresh cilantro

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