2 cups cooked rice
3 Tbsp. vegetable oil, divided
1 cup chicken, cut in 1/2" pieces
1 clove garlic, minced
3 3/4 cups (1/2 pkg.) Pictsweet
Stir-fry Japanese
3 Tbsp. water
1 can (11 oz.) Mandarin orange sections, drained
1 Tbsp. soy sauce
sesame seeds

COOKING DIRECTIONS:

Heat 2 tablespoons vegetable oil in a wok or skillet over high heat. Place chicken and garlic in wok and stir-fry for 3 minutes or until chicken is no longer pink. Remove chicken from wok. Heat 1 tablespoon oil in wok until hot. Add 4 servings Stir-Fry Japanese, stirring quickly to coat. Add 3 Tbsp. water. Stir-fry 3-5 minutes. Add additional water if necessary. Continue to cook for 1 minute. Add chicken and remaining ingredients. Cook an additional minute. serve over cooked rice. Sprinkle with sesame seeds.