ORIENTAL ORANGE CHICKEN
A wonderful chicken stir-fry topped with an orange juice sauce. Makes 4 servings.
|4||Halved boneless chicken breast||4|
|1/2 tsp||Orange peel, finely grated||2 mL|
|3 tbsp||Orange juice||50 mL|
|2 tbsp||Soy sauce||25 mL|
|2 tsp||Cornstarch||10 mL|
|1 tsp||Grated fresh ginger||5 mL|
|2 tbsp||Vegetable oil||25 mL|
|6||Green onions, bias sliced into 1-inch [2.5 cm] pieces||6|
|1 cup||Mushrooms, sliced||250 ml|
|1 cup||Frozen peas, thawed||250 mL|
|1/2||Red pepper, diced||1/2|
Cut chicken into 1-inch pieces.
Heat skillet or wok over high heat, add 1 tbsp. [15 mL] oil, Stir-fry green onion for 2 minutes or till crisp-tender. Remove green onions. Add mushrooms, red pepper and thawed peas; stir-fry for 2 minutes. Remove from skillet or wok. Add remaining oil and half of the chicken; cook for 2 to 3 minutes or till done. Remove chicken; add remaining chicken and cook for 2 to 3 minutes or till done. Return all chicken to work or skillet.
Stir orange juice mixture; add into chicken. Cook and stir till thickened and bubbly. Cook and stir for another 30 seconds. Add the onions, mushrooms and peas. Cook and stir about 1 minute more or till heated through. Serve over white rice.
Tip: Wrap and freeze any remaining unpeeled gingeroot; then when you need some just cut off what you need while it's frozen.