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Mandarin Stir-Fry

Mandarin Stir-Fry dish


3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup plus 2 Tbsp. Oriental stir-fry sauce, divided*
1 pkg. (10 oz.) frozen stir-fry vegetables, thawed
2 Tbsp. sesame or vegetable oil
3 cups cooked Riceland Extra Long Grain Rice or Gold Parboiled Rice
1 can (11 oz.) mandarin oranges, drained
2 Tbsp. soy sauce
1 Tbsp. sesame seeds
1/2 tsp. ground ginger

* Make your own sauce by mixing 1 tsp. vinegar, 1 tsp. minced fresh garlic, 2 Tbsp. soy sauce and 2 Tbsp. honey.


In bowl, combine chicken with 1/4 cup Oriental stir-fry sauce. Refrigerate 15 minutes. In separate bowl, marinate vegetables in remaining 2 Tbsp. sauce. In skillet, heat oil over medium-high heat; stir-fry chicken 7-10 minutes. Add vegetables; stir-fry additional 5 minutes. Stir in remaining ingredients. Serve warm or refrigerate and serve chilled. (From our "Rice Sensations" cookbook)