Tropical Chicken Stir-Fry
- 1 1/2 lbs chicken breasts, cubed
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 scallion, minced
- 1 (15 1/4 ounce) can fruit cocktail, tropical kind
- 1 tablespoon soy sauce
- 1 teaspoon ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon allspice
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- salt and pepper
- 3 cups cooked jasmine rice
- Drain tropical fruit, reserving juice; set aside.
- Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside.
- Mix orange juice and cornstarch in a small bowl; set aside.
- Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute.
- Add chicken and stir fry until no longer pink.
- Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds.
- Add fruit salad, cover and cook 2 minutes.
- Add orange juice with cornstarch to the wok and stir until thickened.
- Serve over hot jasmine rice.
chicken breasts, sesame oil, garlic, scallion, fruit cocktail, soy sauce, ginger, paprika, turmeric, allspice, orange juice, cornstarch, salt, jasmine rice
Taken from www.food.com/recipe/tropical-chicken-stir-fry-294914 (may not work)