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1
In a small food processor, combine the first eight ingredients (garlic through mandarin orange zest and juice).
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2
Process until well blended and garlic and ginger have been minced.
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3
You could also do this step by hand.
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4
Dice the chicken tenderloins into bite size pieces.
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5
In a large shallow bowl, evenly distribute the marinade over the chicken, stirring several times to coat.
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6
Cover and refrigerate while preparing the vegetables, or up to 2 hours.
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7
Quarter and slice the onion into bite size pieces.
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8
Rinse broccoli florets and remove any tough stems.
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9
Clean and slice the mushrooms, and peel and slice the carrot into 1/4 thick rounds.
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10
Heat 1 tablespoon of olive oil in a wok or large skillet over medium high heat.
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11
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.
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12
Remove chicken from pan and set aside on a clean plate to rest while the vegetables are stir fried.
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13
Add the remaining tablespoon of oil to the wok or skillet followed by the vegetables.
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14
Saute for 5 to 7 minutes, or until onion is translucent and vegetables are tender but still crisp.
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15
Add the chicken back to the wok and stir to combine.
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16
Serve over rice or noodles.
