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


In a bowl, combine orange juice, peel, soy sauce, cornstarch and ginger.  Set aside.

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.


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