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Categories:
olive oil skinless onion garlic oregano red bell pepper green bell pepper yellow bell pepper orange juice oranges
Viewed: 15 - Published at: 10 years agoIngredients
- 3 Tbsp. olive oil
- 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/2 tsp. oregano
- 1 medium red bell pepper, cut into thin strips
- 1 medium green bell pepper, cut into thin strips
- 1 small yellow bell pepper, cut into thin strips
- 1/4 c. orange juice
- 1 (8 oz.) can mandarin oranges with their juice
Method
- In a wok, heat 1 1/2 tablespoons olive oil over high heat until hot, swirling to coat both sides of pan.
- Add chicken and stir-fry until cooked through but still juicy, 3 to 4 minutes. Remove to plate.
- In same wok, heat remaining 1 1/2 tablespoons oil over high heat.
- Add onion, garlic, oregano and bell peppers; stir-fry until soft, 3 to 5 minutes.
- Return chicken to wok.
- Add orange juice and mandarin oranges and their juice.
- Cook until liquid is slightly reduced, 2 to 3 minutes.
