Chicken stir-fry (hl)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---for the sauce--- | ||
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Ketchup |
| 2 | packs | Chinese mustard; from a restaurant |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Canola oil |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Chopped ginger |
| 8 | ounces | Chicken strips |
| 1 | bunch | Scallions; cut into 2-inch pieces |
| ½ | Head red cabbage | |
| 1 | cup | Red onion; sliced |
| 1 | large | Granny smith apple; chopped |
| ¼ | cup | Whole peanuts |
| ¼ | cup | Orange juice |
| 4 | cups | Cooked brown rice |
Directions
Pour all of the sauce ingredients in a jar and shake to mix.
Heat oil in a saute pan and add garlic and ginger when hot. Add chicken to pan and stir until fully cooked. When chicken is done, add cabbage, onion, apple and peanuts.
Deglaze the pan with orange juice. Pour the deglazed liquid over 1 cup brown rice for each portion. Serve chicken mixture over rice, topped with sauce to taste.
Yield: 4 servings
Courtesy of Chef Alan Harding
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <4paws@...>
Recipe by: RECIPE FOR HEALTH SHOW #RHI037 Posted to MC-Recipe Digest V1 #812 by 4paws@... (Shermeyer-Gail) on Sep 27, 1997