Mandarin Chicken Stir-Fry

(15 ratings)
Total Time
Number Of

Blend of stir-fry vegetables, chicken and mandarin oranges in a teriyaki sauce...for variation, substitute one pound cleaned shrimp for the chicken

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  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pkg (14 oz each) frozen stir-fry vegetables
  • 1 pound boneless skinless chicken breasts, cut into 2x1/2-inch slices
  • 1/3 cup La Choy® Teriyaki Marinade & Sauce
  • 1 tablespoon cornstarch
  • 1 can (11 oz each) mandarin oranges, drained
  1. Heat 1 tablespoon oil in large skillet or wok over high heat. Add vegetables; cook and stir 4 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
  2. Pour remaining 1 tablespoon oil into skillet. Add chicken; cook and stir 4 minutes or until no longer pink. Return vegetables to skillet.
  3. Whisk together teriyaki sauce and cornstarch in small bowl until smooth. Add sauce mixture to skillet; cook and stir 1 minute or until sauce thickens. Add oranges; stir gently.
Cook's Tips

Serve stir-fry with La Choy® Chow Mein Noodles or hot cooked rice, if desired.

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Nutrition Information
Calories: 313 View complete nutrition information
Reviews (2)

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Mommin It Up May 16, 2011

This was excellent! My favorite part about cooking it was the way the flavoring from the vegetables transferred to the chicken since they were cooked in the same skillet. Yum! This was so easy to make, and cooked up extremely quickly. The sauce tasted great and thickened to perfection. The oranges were the perfect compliment to the flavor. I will definitely make this again; in fact, it's on my menu plan for this week and I just made it for the first time last week! I'm already craving it again. Easy to make, not much to clean up, and great taste - it's a winner all around!

Southern Outdoor Zealot March 10, 2011

My family of 4 loved it! I will definately be making it again. I doubled the recipe and my kids finished the leftovers up the next day. We used fresh mandarin oranges and served it on brown rice. Easy and quick to make. I would probably cook my chicken first and add the veggies and sauce after allowing the meat to stay hot on the sides of the wok to insure the meat reached 160�F.