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MANDARIN ORANGE TERIYAKI CHICKEN
1 tablespoon oil 1 1/4 pounds boneless skinless chicken breasts, cut into thin strips 1 package McCormick® Teriyaki Beef Skillet Paste 1/4 cup orange juice 1 can (11 ounces) mandarin orange segments, drained Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until chicken is no longer pink.
Stir in Skillet Paste and orange juice until well blended. Bring to boil; reduce heat to low and simmer 5 minutes, stirring occasionally.
Gently stir in oranges. Serve over hot cooked rice and garnish with chopped green onions, if desired.
Tip: Gently stir in the mandarin orange segments just before serving to prevent them from falling apart.
Makes 5 servings
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