Recipe Ingredients

3/4 cup water 175 mL
1/2 cup orange juice 125 mL
1/4 cup soy sauce 60 mL
1 tbsp granulated sugar 15 mL
1/4 tsp salt 1 mL
2 tbsp vegetable oil 30 mL
4 boneless, skinless chicken breasts, cut in strips
1 cup each thinly sliced celery and carrots 250 mL
1 1/2 cups sliced mushrooms 375 mL
3/4 cup green onions, cut in 1-inch (2.5 cm) lengths 175 mL
1 1/2 cups instant rice 375 mL
2 large Mandarin oranges, peeled and segmented
1/2 tsp salt 2 mL
1/2 cup almonds, toasted 125 mL
 

Recipe Directions

  1. Whisk water with the orange juice, soy sauce, sugar and salt to make a sauce; reserve.
  2. Heat oil in a large nonstick skillet set over medium-high heat; stir fry chicken in the hot oil for 5 to 7 minutes or until cooked through. Add the celery, carrots, mushrooms and green onions; stir fry for 3 to 5 minutes or until vegetables are crisp-tender.
  3. Pour in the reserved sauce mixture; bring to a boil. Stir in the rice, orange segments and salt. Remove skillet from heat; cover and let stand for 5 minutes. Serve sprinkled with toasted almonds.