Ingredients
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1 1/2 lbs chicken breasts, cubed
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2 tablespoons sesame oil
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2 garlic cloves, minced
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1 (15 1/4 ounce) can fruit cocktail, tropical kind
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1 tablespoon soy sauce
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1 teaspoon ginger
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1/2 teaspoon paprika
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1/4 teaspoon turmeric
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1/4 teaspoon allspice
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1/2 cup orange juice
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1 tablespoon cornstarch
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salt and pepper
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3 cups cooked jasmine rice
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1 scallion, minced
Instructions
- Drain tropical fruit, reserving juice; set aside.
- Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside.
- Mix orange juice and cornstarch in a small bowl; set aside.
- Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute.
- Add chicken and stir fry until no longer pink.
- Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds.
- Add fruit salad, cover and cook 2 minutes.
- Add orange juice with cornstarch to the wok and stir until thickened.
- Serve over hot jasmine rice.