 | | Directions |
- Heat oil in large skillet over medium high heat.
- Add cut up chicken tenders. Sauté until lightly browned (3-5 minutes), stirring occasionally.
- Add minced garlic and 2 tablespoons soy sauce. Cook another 3-4 minutes.
- Add frozen vegetables or fresh cut up vegetables. Cook 5-10 minutes or until vegetables are crisp tender.
- In small saucepan, combine marmalade, oil, soy sauce, lime juice, minced ginger, and pepper. Whisk together. Heat through.
- Place chow mein noodles on bottom of serving platter. Top with stir fried chicken and vegetables and pour heated sauce over all.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: large skillet or wok, small sauce pan
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound boneless, skinless, chicken tenders - cut up in bite size pieces |
| - | | 2 tablespoons olive oil |
| - | | 1 clove garlic - minced |
| - | | 2 tablespoons soy sauce |
| - | | package frozen stir fry vegetables or any combination of fresh vegetables, sliced (about 3 cups) |
| - | | SAUCE |
| - | | 2/3 cup orange marmalade |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon soy sauce |
| - | | 2 teaspoons lime juice |
| - | | 3/4 teaspoon ginger - minced |
| - | | 1/2 teaspoon cayenne pepper |
| - | | 1 package chow mein noodles |
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