Tropical Chicken Stir-Fry - cooking recipe

Ingredients

1 1/2 lbs chicken breasts, cubed
2 tablespoons sesame oil
2 garlic cloves, minced
1 scallion, minced
1 (15 1/4 ounce) can fruit cocktail, tropical kind
1 tablespoon soy sauce
1 teaspoon ginger
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon allspice
1/2 cup orange juice
1 tablespoon cornstarch
salt and pepper
3 cups cooked jasmine rice

Preparation

Drain tropical fruit, reserving juice; set aside.
Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside.
Mix orange juice and cornstarch in a small bowl; set aside.
Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute.
Add chicken and stir fry until no longer pink.
Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds.
Add fruit salad, cover and cook 2 minutes.
Add orange juice with cornstarch to the wok and stir until thickened.
Serve over hot jasmine rice.