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