Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Egg white |
2 tablespoons | Cornstarch |
2 tablespoons | Soy sauce |
4 \N | Chicken breast halves, boneless, skinned, cut into 3/4-inch pieces |
½ cup | Biscuit mix |
⅓ cup | Water |
1 tablespoon | Sesame seeds |
\N \N | Vegetable oil |
1 can | Mandarin oranges (8-oz), undrained |
2 \N | Carrots, medium, scraped and thinly sliced |
2 \N | Green peppers, medium-size, |
\N \N | Cut into 1/4-inch wide strips |
½ cup | Catsup |
¼ cup | Sugar |
2 tablespoons | Cornstarch |
2 tablespoons | Vinegar |
1 teaspoon | Chicken-flavored bouillon granules |
\N \N | Hot cooked rice |
Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large bowl; mix well. Add chicken, coating well; set aside.
Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry chicken 1 to 1-½ minutes on each side or until golden brown. Drain on paper towels; set aside.
Drain oranges, reserving juice. Add enough water to juice to make 1¼ cups. Pour juice mixture into a skillet and bring to a boil; add carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until crisp-tender. Add green pepper; cover and cook 1 minute. Combine catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing well. Stir into vegetables, and bring to a boil. Add oranges and chicken; cook over medium heat until chicken is thoroughly heated.
Serve over rice.
Shared by: June Hoffman, 8/93