Stir-Fried Chicken with Mandarin Oranges and Broccoli
chicken breast halves
boneless and skinless, cut into 1-inch cubes
Chinese five-spice powder
rice wine vinegar
can ( 15 oz)
drained (reserve liquid)
red pepper flakes
toasted sesame oil
minced fresh ginger
fresh chopped cilantro
In a bowl, toss chicken breast cubes with five-spice powder.
In a separate small bowl, combine soy sauce, vinegar, reserved mandarin orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch; reserve.
Heat a large sauté pan or wok over high heat, add vegetable oil and sesame oil.
Heat until just smoking. Add ginger and chicken cubes, toss until browned, about 5 minutes.
Remove chicken from pan and place in bowl. To the same pan, add broccoli and toss until bright green and crisp tender, about 6–8 minutes.
Return chicken to pan. Add 3 tablespoons sliced scallions and sauce.
Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
Serve over steamed rice. Garnish with remaining tablespoon of scallions and cilantro.