Thursday, March 4, 2010

Orange Stir-Fried Chicken

Source: Betty Crocker

Serves: 4

  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger (I used ground ginger)
  • 1 garlic clove, finely chopped (I used 1/2 teaspoon garlic powder)
  • 1 pound boneless skinless chicken breast, cut into 1/4" strips
  • 1/2 cup orange juice
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 3 cups (8 ounces) thinly sliced fresh mushrooms (I omitted)
  • 1 medium carrot, coarsely shredded (I cut into thin slices)
  • 4 cups hot cooked rice
  1. Mix soy sauce, 1 teaspoon cornstarch, ginger and garlic in a medium bowl. Stir in chicken. Cover and refrigerate for 30 minutes.  If you don't have time, only refrigerating for 5 or 10 minutes works as well.
  2. Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved. Set aside.
  3. Heat 1 teaspoon of oil in a nonstick skillet or wok over high heat. Add chicken and stir fry until chicken is no longer pink (approximately 4-6 minutes).  Remove chicken from skillet.
  4. Add 1 teaspoon of oil to skillet. Add mushrooms and carrots and stir fry until vegetables are tender (approximately 3 minutes). Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.

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