Lemon orange chicken

Yield: 4 servings

Measure Ingredient
4 cups Water
1½ pounds Boneless chicken breast, cut into 1 inch strips
\N \N SAUCE
2 tablespoons Peanut oil
2 teaspoons Finely chopped fresh ginger
4 \N Garlic cloves, minced
1 tablespoon Grated lemon peel
1 tablespoon Grated orange peel
½ cup Fresh lemon juice
½ cup Fresh orange juice
2 tablespoons Sugar
2 tablespoons Soy sauce
5 teaspoons Cornstarch, mixed with 1 tbsp water
1 tablespoon Sesame oil
2 tablespoons Thinly sliced green onions (garnish)

In a medium saucepan heat water until boiling; immerse chicken pieces for 2 minutes; remove chicken; keep warm. Heat oil in wok over medium heat; add ginger and garlic; stir fry 30 seconds. Add remaining sauce ingredients; bring to a boil; simmer for 1-2 minutes or until thickened. Add chicken pieces; cook 3 more minutes or until chicken is cooked throough. Sprinkle with green onions and serve at once. Makes 4 servings.

Origin: Appeal, Quarterly magazine issued by Overwaitea, Save On Foods. Shared by: Sharon Stevens

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