Ingredients
1/2
cup fresh tangerine or orange juice
1/3
cup soy sauce
2
teaspoons cornstarch
1
tablespoon peanut or canola oil
1 1/4
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
2
cups fresh broccoli florets
4
oz whole fresh mushrooms, cut into quarters
1
can (8 oz) sliced water chestnuts, drained
2
tablespoons water
1/4
cup finely chopped fresh cilantro
Preparation
In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
In 12-inch wok or nonstick 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 broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.
