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Mandarin Orange Chicken Stir Fry

A quick, saucy stir-fry with tender chicken, crisp veggies, and sweet mandarin oranges.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 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
  • 14 to 16 ounces coleslaw mix shredded green cabbage and carrots (one bag)
  • 1/2 to 2/3 cup reduced-sodium soy sauce
  • 2 to 3 tablespoons hoisin sauce
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1.5 to 2 cups sugar snap peas or snow pea pods
  • 2 10.5-ounce cans mandarin oranges drained (use ones in juice, not syrup)
  • 1 tablespoon honey optional and to taste
  • 2 to 3 green onions sliced into thin rounds for garnishing

Instructions

  • Heat the sesame oil and olive oil in a large skillet over medium-high heat.
  • Add the diced chicken to the hot skillet and cook, turning occasionally, until cooked through, about 5 minutes.
  • Stir in the minced garlic and ground ginger and cook for about 1 minute, until fragrant.
  • Add the coleslaw mix to the skillet, pour in the soy sauce (use 2/3 cup for a saucier dish), add the hoisin sauce and black pepper, and stir to combine.
  • Cook the cabbage mixture, stirring occasionally, until the cabbage is wilted and tender, about 5 minutes; during the last 2 minutes, add the sugar snap peas and cook until crisp-tender.
  • Remove the skillet from the heat, fold in the drained mandarin oranges, and taste; stir in honey if desired.
  • Garnish evenly with sliced green onions and serve immediately.

Equipment

  • Large Skillet
  • Measuring spoons
  • measuring cups
  • Knife
  • Cutting Board
  • spatula or spoon

Notes

  • Recipe adapted from the author's Sesame Mango Chicken and Chicken Egg Roll Bowls.