Ingredients
1-2 pounds of chicken
1 pound frozen vegetables (I get a store brand stir fry veggie blend)
1 can of mandarin oranges
Orange Sauce:
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon powdered ginger
12 ounces orange juice concentrate
4 tablespoons sugar
1 tablespoon soy sauce
2 tablespoons corn starch (optional)
Instructions
Begin by chopping your chicken into bite sized pieces. Once this is done, set it aside for a few minutes. In a non-stick frying pan, combine all orange sauce ingredients except the corn starch, put the heat on low, and stir until fully blended. If you prefer a thicker and stickier sauce, add the corn starch at this point and mix well. From there, add in the chicken and adjust heat to medium. Cook for about ten minutes, or until chicken is fully cooked through. At this point, add the frozen vegetables into the mix, and cook for ten to twenty more minutes, until all vegetables are tender. At the very end, add the mandarin oranges and cook for about a minute longer.
Explanation of Ingredient Choices and Some Variations
The orange sauce has been a lot of trial and error. This is the combination of spices I’ve come to like. I do use corn starch to thicken the sauce because I like it when the sauce will stick to the chicken and vegetables. However, it does detract from the flavor a bit, and the reason I use as much sugar as I do in the recipe is to overpower the flavor of the corn starch. If you choose not to use it, you may find you can use a tablespoon or two less sugar. For those who like a little less spice, you may want to ditch the cayenne pepper, or substitute something less spicy such as black pepper. Also, I use mixed frozen vegetables for convenience. You may wish to use fresh veggies, in which case I suggest broccoli, onion, snow peas, carrots, and water chestnuts, though you are naturally welcome to pick your own favorites.
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