Tangy Tropical Chicken Stir-Fry
Any time you combine fruit with soy sauce and ginger you can’t go wrong. This chicken stir-fry is a favorite with my family for just that reason. The fruit sells the kids on this dish and the grown-ups love the tangy combination of flavors. This dish is also pretty enough to serve special guests.
1 1/2 pounds chicken breast, thin sliced
2 tablespoon canola oil (or other high-heat oil)
2 cloves garlic, minced
1 scallion, minced
Salt and pepper
1 can (15 ounce) tropical fruit cocktail (drain and reserve juice)
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
cooked jasmine or other rice
Open tropical fruit and drain, saving the juice to the side. Combine soy sauce, ginger, paprika, turmeric, and allspice with 1/2 cup of the leftover fruit juice in a bowl. In another bowl combine orange juice and cornstarch and set aside. Over high heat, heat the oil in a large wok. Salt and pepper the chicken and add to the skillet. Cook quickly, stirring constantly, until chicken is no longer pink all the way through. Do Not Over-Crowd The Pan! Cook chicken in smaller batches if necessary to prevent over-crowding. When chicken is all cooked, returned all of it to the pan and add the garlic and scallions cooking just until garlic gets fragrant, about 1 minute or less. Mix in the fruit juice-soy sauce mixture, stirring for about 30 seconds, then add the fruit. Cover and cook for about 2 minutes. Mix in the orange juice-cornstarch mixture and stir until it becomes thick. Serve over hot rice.