Chicken stir-fry (hl)

Yield: 4 Servings

Measure Ingredient
\N \N ---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 \N 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

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

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