1/2 cup fresh squeezed tangerine or orange juice (about 1 whole orange)
1/3 cup soy sauce (I used Kikoman Teriakyi marinade and marinaded the chicken overnight with minced garlic)
2 tsp cornstarch or other thickener
1 Tbsp peanut or canola oil (we used peanut oil since it's better for you than canola)
1 and 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup baby carrots cut length-wise in half
2 cups fresh brocoli florets
4 oz whole fresh mushrooms cut into quarters
1 can (8 oz) water chestnuts, drained
2 Tbsp water
1/4 cup finely chopped fresh cilantro
(I don’t like water chestnuts so I used baby corn instead)
1. In a small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
2. In 12-inch wok, or non-stick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes stirring frequently until no longer pink in center. Add carrots, cook 2 to 3 minutes. Add brocoloi, mushrooms, water chetnuts and water; cook 3 to 4 minutes longer, stirring frequently until vegetables are crisp-tender.
3. Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minut or until sauce is slightly thickened. Sprinkle individual servings with cilantro if desired.
Per serving (1 1/2 cups) Calories 290; Total Fat 8g (Saturated Fat 2g), Sodium 1310mg, Total Carbohydrates 18g (Dietary Fiber 3g), Protein 36g