Mandarin-Ginger Chicken & Broccoli Stir Fry

In a small food processor, combine the first eight ingredients (garlic through mandarin orange zest and juice). Process until well blended and garlic and ginger have been minced. You could also do this step by hand.

Dice the chicken tenderloins into bite size pieces. In a large shallow bowl, evenly distribute the marinade over the chicken, stirring several times to coat. Cover and refrigerate while preparing the vegetables, or up to 2 hours.

Quarter and slice the onion into bite size pieces. Rinse broccoli florets and remove any tough stems. Clean and slice the mushrooms, and peel and slice the carrot into 1/4″ thick rounds.

Heat 1 tablespoon of olive oil in a wok or large skillet over medium high heat. Add the chicken with any residual marinade to the hot wok or skillet and saute, turning frequently until outside is brown and inside is no longer pink. Remove chicken from pan and set aside on a clean plate to rest while the vegetables are stir fried.

Add the remaining tablespoon of oil to the wok or skillet followed by the vegetables. Saute for 5 to 7 minutes, or until onion is translucent and vegetables are tender but still crisp. Add the chicken back to the wok and stir to combine. Serve over rice or noodles.