Mandarin Orange Chicken Stir-Fry
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- about 1.25 pounds boneless skinless chicken breast, diced into small pieces
- 3 to 4 cloves garlic, finely minced or pressed
- 1 to 2 teaspoons ground ginger
- one bunch of carrots, shredded
- 1/2 cup to 2/3 cup reduced-sodium soy sauce
- 2 to 3 tablespoons hoisin sauce
- 1/2 teaspoon freshly ground black pepper, or to taste
- about 1.5 to 2 cups sugar snap peas (snow pea pods may be substituted)
- 3 mandarin oranges
- 1 tablespoon honey, optional and to taste
- about 2 to 3 green onions sliced into thin rounds, for garnishing
- To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
- Add the shredded carrots, evenly drizzle the soy sauce, hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, stir intermittently. In the final two minutes of cooking, add the sugar snap peas and cook until crisp-tender.
- Remove from the heat, add the oranges and stir to combine. Taste and optionally add the honey if desired.
- Evenly sprinkle with the green onions and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Courtesy of: averiecooks.com
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