Easy Mandarin Orange Chicken

Cook rice according to the packaging. Prepare vegetables. Slice the white parts of the green onions into thin slices. Rough chop the dark green portions of the onions into 2–3-inch pieces. Trim snow peas. In a hot skillet add a tablespoon of olive oil and sauté large dark green portions of the onions and snow peas for 3-4 minutes until lightly softened. Set aside. Thinly sliced onions will be used as a garnish in a later step.

Make sauce. In a medium bowl combine orange juice concentrate, all of the juice from the canned mandarin oranges and teriyaki sauce. Stir until combined. Add in red pepper flakes.

Pat chicken dry with a paper towel. Chop chicken into 3/4-inch dice. Add a tablespoon of olive oil to a preheated skillet with sides. Add chicken, salt and pepper. Cook for 4-5 minutes then add sauce. Cook on medium high heat. Reduce (cook) the sauce down by half.

Add vegetables back to the skillet and stir-fry everything together. Remove from heat, add mandarin oranges and toss everything together.

Serve with jasmine rice, sprinkle with onions and enjoy.