Tropical Chicken Stir-fry

Stir-fry chicken in a fruity sauce, served over jasmine rice.

Ingredients:

• 1 1/2 lbs chicken breast, cubed
• 2 Tbsp sesame oil
• 2 cloves garlic, minced
• 1 scallion, minced
• 1 can (15.25 oz) tropical fruit cocktail
• 1 Tbsp soy sauce
• 1 tsp ginger
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp allspice
• 1/2 cup orange juice
• 1 Tbsp cornstarch
• Salt and pepper
• 3 cups cooked jasmine rice

Directions:

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 (approximately 1 minute). 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 on a platter over hot jasmine rice.

Number of Servings: 4

Notes from the Cook: Kids especially love the fruitiness of this dish.