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Ingredients
- 1 pound boneless, skinless tenderloins, thawed
- 1/2 tsp ground ginger
- 2 tbsp. oil
- 2 tbsp. butter
- 1/2 c. diced celery
- 1 can sliced water chestnuts, drained
- 1 c. Mandarin oranges, drained
- 2 c. cooked rice
- 1/4 c. sliced almonds
- 1/4 tsp salt
Preparation
Step 1
In large skillet, sauté chicken sprinkled with ginger in 2 tbsp. oil. Remove and set aside. In same skillet, melt butter and sauté celery. Stir in water chestnuts and remaining ingredients. Heat thoroughly for about 10 min. 4 servings
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