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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Cut the chicken into 1-inch pieces. Combine the cornstarch, soy
sauce and ginger; stir in the chicken. Let stand for 15 minutes.
Meanwhile, drain the mandarin oranges, reserving 1/4 cup of the
syrup. Blend the sweet and sour sauce with the reserved syrup.
Heat 1 tablespoon of the oil in a hot wok or large skillet over
medium-high heat. Add the chicken and stir-fry for 2 minutes;
remove. Heat the remaining oil in the same wok. Add the snow peas
and stir fry for 1 minute. Add the green onions and stir-fry for 30
seconds. Add the chicken, almonds and the sweet and sour sauce
mixture; cook, stirring, until all of the ingredients are coated with
the sauce. Gently stir in the Mandarin orange segments and heat
through.
Kikkoman and Blue Diamond advertisement.
[Country Home; February, 1992]
Posted by Fred Peters.
Ingredients:
2 boneless, skinless chicken breast halves
1/16 Cup(s) cornstarch
1 Tablespoon(s) kikkoman soy sauce
1 Teaspoon(s) minced fresh ginger
1 Can(s) mandarin orange segments (11 ounces)
2/3 Cup(s) kikkoman sweet & sour sauce
2 Tablespoon(s) vegetable oil, divided
1/2 Pound(s) fresh snow peas, trimmed
1 Bunch(s) green onions with tops cut diagonally into
1 to 1 1/2 cups blue diamond toasted no-salt almonds or whole |
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