The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 4

Mandarin oranges are in the same family as delicious, easy-to-peel
clementines. Adapted from our popular What’s for Supper? recipe collection,
this recipe is ready in 20 minutes.

1 box Near East pilaf or couscous
2 tsp. olive oil, divided
3/4 lb. boneless skinless chicken thighs, cut into small pieces
4 oz. fresh mushrooms, sliced
1 medium onion, sliced vertically
1 clove garlic, peeled and minced
3/4 cup salsa
11-oz. can mandarin oranges
2 tsp. tamari

Cook pilaf or couscous according to package directions. Keep
covered until ready to use.

While the rice is cooking, heat 1 tsp. olive oil in a large
nonstick skillet or wok over high heat. Add the chicken, and stir-fry until
firm and opaque, about 5 minutes. Remove the chicken and set aside.

Add the remaining tsp. of oil to the pan. Add mushrooms and
onion, and stir-fry 5 minutes. Add garlic and stir-fry one minute. Return
the chicken to the pan. Add salsa, mandarin oranges, and their juice. Bring
to a boil, reduce heat, cover, and simmer for a few minutes more. Stir in
tamari. Serve over cooked rice or couscous.