orange pineapple chicken stir fry

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Ingredients [?]

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  • add   1 can (11 ounces) mandarin orange slices, drained
  • add   1/2 cup chicken broth, divided
  • add   2 tablespoons cornstarch
  • add   1 can (14 ounces) pineapple tidbits in own juice, drained
  • add   1/2 teaspoon ginger
  • add   1/4 teaspoon pepper
  • add   1 teaspoon salt
  • add   1 package (6 ounces) frozen snow pea pods
  • add   1 medium orange, sliced in rings
  • add   1 clove garlic, minced
  • add   1-1/2 pounds boneless, skinless chicken breasts cut in thin slices (about 2 whole breasts)


  1. Preheat heavy frypan about 3 minutes on medium high temperature; spray with nonstick corn oil cooking spray. Add chicken breast strips and minced garlic and stir fry about 3 minutes. Increase temperature to high and add onion and snow pea pods, stir frying about 3 minutes. Add salt, pepper, ginger and pineapple, continuing to stir fry about 3 minutes more. In small bowl, mix cornstarch with 2 tablespoons of the chicken broth, stirring until smooth. Slowly stir in remaining broth and then add to mixture in frypan, stirring gently to mix evenly. Add mandarin oranges and heat only until hot through, about 2 minutes, stirring gently to keep orange sections from breaking. Serve over rice or with wide Oriental noodles. Makes 4 servings.Per ServingCalories: 240Protein: 29.4 gramsTotal Fat: 1.9 gramsSaturated Fat: 0.48 gramsCarbohydrates: 26.4 gramsCholesterol: 670 milligramsSodium: 67 milligrams

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