Mandarin-infused Dishes at this Weekend’s Festival

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Bob Bonk of Snow’s Citrus Court cooks up Mandarin Orange Chicken Stir Fry.

Recipe:
Mandarin Orange Chicken Stir Fry
1 lb boneless, skinless chicken breasts or thighs, thinly sliced.
1/2 c Snow`s Citrus Court Mandarin Orange Marinade & Stir Fry Sauce
1/2 c each chopped seasonal vegetables: bok choy or green cabbage, broccoli, sugar snap peas, carrots, celery, onions, bell peppers
2 tablespoons Snow`s Citrus Garlic Pepper Oil

Marinate chicken in 1/2 c Snow`s Citrus Court Mandarin Orange Marinade & Stir Fry Sauce for at least 2 hours in the refrigerator. Overnight is better.
Heat 2 tablespoons Snow`s Citrus Garlic Pepper Oil in wok. Stir fry chicken until cooked thru, 5-7 minutes. Remove chicken from wok and stir fry broccoli, sugar snap peas, carrots, celery, bell peppers and onions. When vegetables have reached desired doneness, return the chicken to the wok. Add the bok choy or green cabbage and 4 tablespoons Mandarin Orange Marinade & Stir Fry Sauce. Stir fry until the cabbage has wilted.

Serve over rice or rice noodles. Garnish with fresh mandarin orange segments and toasted sesame seeds.

For a different flavor substitute Snow`s Citrus Court Mandarin Orange Mustard Dressing. Recipe works well with chicken, turkey, shrimp, scallops, beef, pork, lamb or tofu.

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