| 1 | Navel orange |
| 3 tablespoons | Teriyaki sauce |
| 1 teaspoon | Cornstarch |
| 1 pound | Chicken tenders |
| 2 tablespoons | Vegetable oil |
| 5 cups | Cut-up fresh stir-fry vegetables |
| 2 teaspoons | Pre-chopped garlic |
| 2 teaspoons | Pre-minced ginger |
1. Wash the orange and with a grater or lemon zester, remove the zest. Squeeze the juice. In a small bowl, stir together the orange juice, teriyaki sauce, and cornstarch.
2. Cut the chicken into 1-inch chunks.
3. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat. Add the chicken and stir-fry for 1 to 2 minutes, or until no longer pink. With a slotted spoon, transfer the chicken to a plate.
4. Add the remaining 1 tablespoon oil and the vegetables to the skillet. Reduce the heat to medium-high and stir-fry 2 to 4 minutes.
5. Add the garlic, ginger, and orange zest and stir-fry for 1 minute. Add the chicken and any juices that have accumulated on the plate and the orange juice mixture and cook, stirring constantly, until the sauce thickens slightly and the chicken is cooked through. Remove the skillet from the heat.
1) serve with rice
2) F.Y.I:
“These tender chunks of chicken with crunchy vegetables in a flavorful garlic, ginger, and orange sauce rates well above standard take-out.”
-minutemeals’ Chef Sarah