ORIENTAL ORANGE CHICKEN



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

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 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.