Yield: 4 servings
|2 \N||Boneless, skinless chicken breast halves|
|1 tablespoon||Kikkoman Soy Sauce|
|1 teaspoon||Minced fresh ginger|
|1 can||Mandarin orange segments (11 ounces)|
|⅔ cup||Kikkoman Sweet & Sour Sauce|
|2 tablespoons||Vegetable oil, divided|
|½ pounds||Fresh snow peas, trimmed|
|1 bunch||Green onions with tops cut diagonally into|
|\N \N||Thin slices|
|1 \N||To 1 1/2 cups Blue Diamond Toasted No-Salt Almonds or Whole|
|\N \N||Natural Almonds|
Cut the chicken into 1-inch pieces. Combine the cornstarch, soy sauce and ginger; stir in the chicken. Let stand for 15 minutes.
Meanwhile, drain the mandarin oranges, reserving ¼ cup of the syrup. Blend the sweet and sour sauce with the reserved syrup.
Heat 1 tablespoon of the oil in a hot wok or large skillet over medium-high heat. Add the chicken and stir-fry for 2 minutes; remove. Heat the remaining oil in the same wok. Add the snow peas and stir fry for 1 minute. Add the green onions and stir-fry for 30 seconds. Add the chicken, almonds and the sweet and sour sauce mixture; cook, stirring, until all of the ingredients are coated with the sauce. Gently stir in the Mandarin orange segments and heat through.
Kikkoman and Blue Diamond advertisement.
[Country Home; February, 1992]
Posted by Fred Peters.