Harvest Stir Fry

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INGREDIENTS

INGREDIENTS

  • 1 lb (500g) boneless skinless chicken breasts
  • 1 tsp (5 mL) salt ¼ tsp (1 mL) pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1 red bell pepper, cut in bite-size strips
  • 1 cup (250 mL) pea pods, trimmed, cut in half
  • 1 cup (250 mL) mandarin orange segments (fresh or canned, drained)
  • ½ cup (125 mL) Ocean Spray® 100% Juice Blend Cranberry
  • ½ cup (125 mL) orange juice
  • ¼ cup (60 mL) rice vinegar
  • ⅓ cup (75 mL) orange marmalade
  • 2 tbsp (30 mL) soy sauce
  • 4 tsp (20 mL) cornstarch

DIRECTIONS

DIRECTIONS

Cut chicken breasts in half lengthwise; thinly slice crosswise. Sprinkle with salt and pepper. Heat oil in 12-inch (30 cm) skillet over medium-high heat. Add chicken; cook 3 minutes or until browned, stirring occasionally. Push to one side of skillet. Add bell pepper and pea pods; cook 1 minute or until starting to soften. Stir in orange segments.

Combine both juices, vinegar, orange marmalade, soy sauce, and cornstarch medium bowl. Stir into skillet. Bring to a boil; cook until thick and chicken is no longer pink. If desired, serve over hot cooked rice.

Makes 4 servings.

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