Thursday, May 6, 2010

Carribean Chicken Stirfry

This is a Farmers Wife Original

4 Chicken Breasts, cubed
Half a bottle of Carribean Jerk Marinade
8 oz. of Mandarin Oranges
3 Tablespoons Sugar (or Splenda)
2Tablespoons Soy Sauce
2-3 cups of cooked Rice

In a large bowl, mix together the Marinade, the juice from the oranges (set aside orange slices to add in later), sugar and soy sauce. Set aside, and cube the chicken into 1 inch sized pieces. This is easily done if the chicken is still partially frozen. Add the chicken into the sauce and mix together. Chill about 30 minutes, or longer for more flavor. Heat a wok on medium heat with about 2 Tablespoons of oil. Once hot add in the chicken, sauce and orange slices, and cook until the chicken is done, about 10-15 minutes. Add some corn starch to thicken up the sauce. Serve over rice.

I made this up last summer when I needed a meal for a lot of people unexpectedly and hadn't made it to the store yet. This was such a big hit, has SO much flavor and is incredibly easy. We all loved it. I'd forgotten about it til last night and my Hubby and I devoured it! You could easily add some stir fry veggies in if you wanted to, I just don't happen to keep them on hand. 4 Stars.

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