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Orange Chicken Stir Fry Recipe
Yield: 6 servings
1/2 c Orange juice
2 tb Sesame oil; divided
2 tb Soy sauce
1 tb Dry sherry
2 ts Grated fresh ginger
1 ts Grated orange peel
1 Garlic clove; minced
1 1/2 lb Chicken breast -- (boneless, skinless) -- cut into strips
3 c Mixed fresh vegetables
- such as green bell pepper, - red bell pepper, snow peas - carrots, green onions, - mushrooms, and/or onions
1 tb Cornstarch
1/2 c Unsalted cashew bits -OR- cashew halves
3 c Hot cooked rice
Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews, cook 1 minute more. Serve over hot
rice.
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