We all think of the summer as BBQ season and getting outside for grilling is a great way to spend less time in the kitchen. But, it isn’t always possible so if you have to be in the kitchen, wouldn’t it be great to keep our time there to a minimum??
I have a great recipe, which is kid approved that will have you in and out of the kitchen in a flash. This is one of my favorite recipes. When my family wants take out this is a quick fix and it a lot more budget and waist friendly!!!
Tangerine Chicken Stir Fry
1 cup tangerine juice, (my new fav)
1/4 cup low sodium soy sauce
3 cloves garlic, chopped
1 tablespoon brown sugar- (I used Splenda brown sugar)
2 tablespoons vegetable oil (or oil of your choice)
4 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 tablespoons all-purpose flour (you can use gluten-free flour for anyone with allergies)
- PREP 10 mins
- In a small bowl combine the juice, low sodium soy sauce, garlic and Splenda brown sugar. Mix well.
- Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
- Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Serve with rice and stir fried or steamed veggies of your choice.
I usually make a double batch of this recipe. Left overs are soooo good for lunch the next day with a nice spinach salad.
Here is a quick salad vinaigrette to go along with this:
1/4 cup of tangerine juice
2-3 tablespoons balsamic vinegar
1 tablespoon of dijon mustard
1/4 teaspoon of black pepper (taste it and add more if you like)
I pour all of the ingredients into a mason jar and shake well. This will keep for a week.
It is such a nice, refreshing and clean tasting salad dressing, you will LOVE IT!
Make this recipe!!! Disclosure:
This post is sponsored by Seminole Pride Noble Juice