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Chicken >> Tropical Chicken Stir-fry
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Chicken >> Tropical Chicken Stir-fry


1 ½ Pounds Boneless, Skinless Chicken Breasts, Cut Into ½-inch Chunks 2 Teaspoons Peanut Oil 3 Medium Carrots, Julienned Or Coarsely Grated 2 Medium Red Bell Peppers, Cut Into ½-inch Pieces 1 Small Onion, Quartered ¼ Cup Lime Juice ¼ Cup Chili Sauce ¾ Cup Chicken Broth 2 Teaspoons Cornstarch ¾ Cup Orange Juice Salt And Freshly Ground Black Pepper, To Taste Garnish: 1 Mango, Finely Diced 4 Scallions, Chopped ¼ Cup Toasted Peanuts, Chopped
In A Large, Nonstick Skillet Or Wok Over High Heat, Warm Oil.
Add Chicken And Saute Until Well Browned.
Stir In Carrots, Red Pepper And Onion, Sauteing For About 5 Minutes.
Mix Together Lime Juice, Chili Sauce And Chicken Broth; Add To Skillet.
Dissolve Cornstarch Into 2 Tablespoons Orange Juice And Mix Into Stir-fry.
Add Remaining Orange Juice And Bring To A Simmer.
Cover, Reduce Heat To Low And Cook For 10 Minutes.
Season To Taste.
Serve Over Rice, Passing Garnish Separately To Be Sprinkled On Top.

Makes 4 Servings. You can serve with your family and friends.
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